2/27/2013 9:50:00 AM
1 small onion, peeled and quartered
3 clovesgarlic, peeled and quartered
3 sprigsfresh tarragon
3 sprigsfresh thyme
1 5-pound chicken, giblets removedsee savings
2 tablespoonsextra-virgin olive oilsee savings
1 teaspoonkosher salt
1/2 teaspoonfreshly ground pepper
1. Preheat oven to 375 degrees F.
2. Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.
3. Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 degrees F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.
1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
Equipment: Kitchen string
Per serving: Calories 180, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Cholesterol 64 mg, Sodium 300 mg, Carbohydrate 1 g, Protein 21 g, Potassium 217 mg. Exchanges: Lean Meat 3 Percent Daily Values are based on a 2,000 calorie diet