I apologize for the reference to your childhood friend, Chicken Little (or Henny Penny to some of you). But when I roasted this teeny tiny chicken all I could think of was Chicken Little. Of course that sort of vision is what turns many people into vegetarians. Not me.
There's nothing as plain, simple, and comforting as a roasted chicken. I had just gotten back from a long week of travel to Singapore, and wanted just that. I have no justification for buying such a small chicken other than that it was cute. And made just enough chicken for 2 large servings and a bit leftover for chicken salad.
- 1 3lb whole chicken
- 1 lemon
- 1 sprig rosemary
- pinch minced garlic
- 1/2 teaspoon dried thyme or 1 tablespoon fresh
- 2 tablespoons melted butter
- 1 small bag carrots
- 1 onion, sliced
- 1 lb mushrooms
- 1/2 cup white wine
- olive oil
Preheat the oven to 425. Rinse the chicken, then pat dry inside and out. Tie the legs of the chicken together, breast side up. Generously salt and pepper the inside and outside. Squeeze half of the lemon inside the chicken, and the other half on the outside. Place both halves of the lemon inside the cavity, along with the rosemary sprig and garlic. Place the chicken in a large roasting dish. Sprinkle the chicken with thyme, then pour on the melted butter. Toss the vegetables with olive oil and S&P, then place them in the roasting dish around the chicken. Pour about 1/2 cu white wine around the chicken and in the vegetables.
Roast the chicken at 425 for about 20 minutes to get a nice brown skin, then reduce the oven to 325 and roast for another hour to hour-fifteen, until the juices run clear. Tent with aluminum foil for about 10 minutes before carving.