Email to Cat      

One-Pot Chicken

Source of Recipe


Gillian Clark






List of Ingredients



• One 4-pound whole chicken
  
• 2 Tbsp salt
  
• 1 tsp coarsely ground fresh pepper
  
• 1 head of garlic, separated into cloves and peeled (15 to 20 cloves)
  
• 6 sprigs fresh thyme
  
• 1 tsp olive oil
  
• 15 fingerling potatoes (or 15 very small red bliss potatoes, halved)
  
• 12 large pearl onions (or 3 medium yellow onions, quartered)
  
• 1 Tbsp flour
  
• 1 cup water or chicken broth
  






Instructions



1. Preheat oven to 450 degrees (F). Remove giblets from chicken's cavity. Rinse chicken inside and out, and pat dry with paper towels.
   
   
2. In a small bowl, combine salt and pepper. Pour 5 teaspoons of the mixture, along with half the garlic cloves and three thyme sprigs, into the cavity. Tie a loose loop of kitchen string around the legs to close the cavity. Tuck the wings under the bird's back to prevent burning.
   
   
3. Place chicken in the center of a large skillet suitable for oven temperatures up to 450 degrees (avoid plastic handles). Using your fingers, coat outside of chicken with olive oil. Sprinkle the remaining salt and pepper over the oiled skin. Place the potatoes, onions and unused garlic around the chicken.
   
   
4. Put the pan in the center of the oven. Roast chicken for 15 to 20 minutes, until skin is browned. Reduce temperature to 375 degrees. When the chicken has roasted for a total of 45 minutes, begin checking the temperature with a meat thermometer. (The chicken is done when the temperature in the thickest part of the thigh registers 180 degrees. Total cooking time will be 60 to 80 minutes.) When the chicken is done, remove it from the oven and place on a platter to rest for 20 minutes. Move the potatoes and onions to a serving dish and keep warm.
   
   
5. Pour most of the fat from the pan, retaining as much juice as possible. Place pan over medium heat and add 3 thyme sprigs and flour. Whisk constantly for 5 minutes, loosening any baked bits from the bottom of the pan. Continue whisking while slowly adding water or broth. Bring to a simmering boil and cook another 5 minutes.
   
   Spoon the drippings mixture over the chicken, potatoes and onions, and serve.
   
   Serves 4