Categories: Chicken
Ingredients
- 3 1/2-4 lb. chicken
- Curry:
- 2-inch piece ginger, thinly sliced
- 1 tbsp. Madras curry powder
- Pinch of kosher salt
- Maple-Chipotle:
- 1/4 cup maple syrup
- 1/2 chipotle chile in adobo, chopped, plus 2 tbsp. sauce from the can
- 1 bay leaf
- Mustard-Pepper:
- 1 tbsp. mustard powder
- 1 tbsp. black pepper
- 1 tbsp. brandy
- Cajun Barbecue:
- 2 tsp smoked paprika
- 2 tsp Cajun seasoning
- 1 tsp celery seeds
- 1 tsp garlic powder
- Moroccan Spice:
- 2 tbsp. ras el hanout
- 1/2 tsp cayenne pepper
- Pinch of kosher salt
- Lemon-Rosemary:
- 3 sprigs rosemary plus 1 tbsp. chopped leaves
- 5 smashed garlic cloves
- 6 wide strips lemon zest
- Pinch of kosher salt
- Vegetables and/or Fruit:
- Garlic cloves, unpeeled
- Carrots, cut into 1-inch chunks
- Onions, cut into wedges
- Celery, cut into 1-inch chunks
- Leeks, cut into 1-inch pieces
- Fennel, cut into thin wedges
- Lemon of orange, cut into wedges
- Apple or pear, cut into chunks
- Dried fruit
Directions
-
Prepare the chicken: Bring chicken to room temp, about 30 minutes. Pat skin dry with paper towels. Preheat oven to 425.
-
Choose your seasoning from above. Heat 4 tbsp. butter or olive oil in a large ovenproof skillet over medium heat. Stir in your seasoning mix and cook until fragrant, about 2 minutes. Let cool slightly; set the skillet aside.
-
Choose your vegetables/fruit from above. Prepare up to 4 choices (3 cups total).
-
Roast the Bird: Brush the seasoned butter or oil all over the chicken on a large plate; season generously with salt and pepper. Tuck the wingtips under the body and tie the drumsticks together with kitchen twine.
-
Stir your vegetables/fruit into the reserved skillet; set the chicken on top. Roast in the oven until the skin is golden and chicken is cooked through (165), about 1 hour, adding any dried fruit halfway through.
-
Transfer the chicken to a cutting board, pouring any juices from the cavity back into the skillet. Let the chicken rest at least 20 minutes, then carve. Transfer the vegetables to a platter using a slotted spoon.
-
Make the sauce: Adjust the consistency of the pan juices. Add a splash of water to loosen, or cook over medium heat to thicken. Whisk in 1-2 tbsp. cold butter of Dijon over medium-low heat. Season with salt and pepper. Serve the chicken with the vegetables and sauce.