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Juicy roasted chicken

with tasty root vegetables

Juicy roasted chicken

with tasty root vegetables


4 pers
  • Chicken4 - 4 1/2 pound
  • Garlic cloves, smashed and peeled6
  • Thyme sprigs6
  • Some fresh basil leaves
  • Olive oil1/3 cup
  • Butter, room temperature4 tablespoons
  • Kosher salt
  • Freshly ground black pepper
  • Root vegetables of your choice
  • Mushrooms of your choice

Amazing juicy roast chicken with golden-brown, crackly skin.


Preheat oven to 475°F. Use a paring knife to cut away the wishbone from the neck/breast area of the chicken. You will probably have to use your fingers to feel around for it. This is a little bit tricky, but if you can remove the wishbone first, it will make the chicken easier to carve after it is cooked. (This ease of future carving is the only reason to take the bone out, so you can leave it in if you want.)
Generously season the cavity of the chicken with salt and pepper. Add three of the garlic cloves and 5 sprigs of the thyme to the cavity, using your hands to rub the thyme and garlic all around the cavity.

Truss the chicken with kitchen string. To do so, start by cutting a 3-foot section of cotton kitchen string. Place the chicken so that it is breast up, and the legs pointing toward you. Tuck the wing tips under the chicken. Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast. Then cross the string under the breast (above the cavity and between the legs). Wrap each end around the closest leg end, and tie tightly so that the legs come together.
Place the vegetables of your choice , onions, garlic, basil and remaining thyme sprig into a bowl. Add 1/4 cup of olive oil (or grapeseed or canola oil) and toss with your hands until well coated. Season generously with salt and pepper.

Slather the chicken with oil and season well with salt and pepper. Create a bed of the vegetables in a large cast iron pan (or use a regular roasting pan if you don't have a cast iron pan.) Place the chicken on the bed of vegetables. Slather the top of the chicken breasts with butter.
Place the pan in the oven and roast the chicken for 25 minutes at 475°F. Then reduce the heat to 400°F and roast for an additional 45 minutes, or until the thickest part of the thigh registers 160°F on a meat thermometer and the juices run clear.

Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve.
You can keep the vegetables warm by keeping them in the now-turned-off oven while the chicken is resting. Stir to coat the vegetables with the cooking juices before serving Cut the chicken into serving pieces. Place vegetables on a serving platter with the chicken pieces arranged on top.

Sangre de Toro

Journalisternas favoritbox

Sangre de Toro, den senaste nyheten från Miguel Torres, är ett ekologisk boxvin som nu finns på Systembolaget. Druvorna garnacha tinta, syrah och merlot kommer från Katalonien och skapar ett fruktigt vin med inslag av körsbär, plommon, örtkryddor, fat och choklad. Vinet har fått många fina recensioner och SvD:s Kronstam korar det till Systembolagets bästa röda box.

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