HERB, BALSAMIC & HONEY Roasted Whole CHICKEN *
ROASTED POTATOES & CARROTS
3.5 to 4.5 pound whole chicken, neck + giblets removed
Handful of sprigs of fresh herbs (whatever you have on hand ~ I have lots of fresh rosemary, oregano, parsley and thyme, plus a couple of coarsely chopped basil leaves), plus some chopped mixed herbs to sprinkle on top
1/2 tsp. Kosher salt………………………………….....….1/2 tsp. black pepper
1/2 tsp. smoked paprika……………………………....…1 TB extra virgin olive oil
2 tsp. balsamic vinegar……………………………......….2 tsp. honey
1 tsp. Kosher salt…………………….……………....…......another 1/2 tsp. black pepper
OPTIONAL: ROASTED POTATOES & CARROTS
1-2 Russet potatoes, cleaned and cut into large chunks (I leave peel on)
About 1 TB extra-virgin olive oil…………………….1 tsp. Kosher salt
More chopped herbs
3-4 carrots, peeled & cut into large chunks
***
Put the oven rack just below the middle of the oven and preheat the oven to 425 degrees.
Line a baking pan with foil and give a spritz of non-stick spray. Put a small rack inside. **
Mix the smoked paprika, balsamic vinegar, olive oil, honey, 1 tsp. Kosher salt and pepper in a small bowl, and get out your basting brush.
Rinse off your chicken and pat dry with paper towels. Season the inside of the cavity with 1/2 teaspoon of salt. Put the herb springs inside the chicken, and put the chicken (breast-side DOWN) on the rack in the pan. Brush with the olive oil/honey mixture and sprinkle some chopped herbs on it. Roast for about 20 minutes. (This is important because otherwise the bottom of your chicken will be pale and the skin will be flabby.)
Then, remove the pan from the oven. Turn the chicken over (breast-side UP) and brush on most of the olive oil/honey mixture; sprinkle with more herbs. Put it back in the oven and continue roasting for another 20 minutes ~ I brushed with the rest of the olive oil/honey mixture {and could even use some drippings from pan}, then roasted another 20 minutes ~ or until it’s golden brown and a meat thermometer registers 165. (You may need to stick it back in for another 10-15 minutes, depending on your oven and again, the size of the chicken). Remove from the oven; take out the carrots & allow to rest for 15 minutes before carving.
ROASTED POTATOES: Toss your cut potatoes into a large plastic bag. Then drizzle with the olive oil, salt and herbs. Hold the bag tightly closed and shake until the potato is coated well. Put the potato chunks around the chicken and roast with it.
ROASTED CARROTS: Put the carrots into the cavity of the chicken (with the herbs) before you roast the chicken. If some fall out during roasting, that's fine ~ they'll roast with the potatoes then.