Today I had a daunting question, what do you do with a whole chicken? I have had so much chicken lately that I needed to try a different cooking method. Sautéing is great but there must be more. A good friend of mine suggested that I bake it with thyme so I searched the Joy of Cooking and found another recipe I am interested in trying, but I could not find a recipe to guide me. I wanted to cook a whole chicken in the oven using a Le Creuset French Oven. Instead I found a fun the blog, My Own Sweet Thyme, that gave me inspiration with the recipe Herb Roasted Chicken and then I just used what I had in the kitchen. It was very yummy.
1 whole chicken
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried thyme (use any herb you choose)
1 Tablespoon olive oil
3 sweet potatoes
2 red potatoes
4 carrots
1 red onion
3 stalks of celery
1 cup of white wine
Wash and dry the chicken. Then separate the skin from the breast and work your fingers from the breast over to the legs and separate the skin there as well. Rub olive oil on the skin, inside between the skin and meat, and the inside of the chicken. Mix the salt, pepper and thyme together and rub inside the skin on the breast and legs. Stuff the cavity with quartered onion. Lay on a bed of cubed vegetables breast side up.
15 min before it was done I added the celery so they would be slight crisp and poured 1 cup of Resling Relax wine over the chicken and vegetables. If you do not like wine you can use chicken broth. I am still searching for different types of wines that are casein free. That is a whole different story.
Cook uncovered at 450 degrees for 1 hour or until golden and the thickest part of the thigh is 180 degrees.
Enjoy!
