Seriously Simple: Vertical roast chicken is my go-to Friday night dinner
2 teaspoon chopped rosemary leaves, optional
2 cups chicken stock
Salt and pepper
1. Combine the marinade ingredients in a small mixing bowl, mixing to blend. Taste for seasoning.
2. Place the chicken on a foil lined chopping board and, starting around the main body cavity, carefully slip your hand under the skin, being sure not to tear it. (You may need to use gloves if you have long fingernails.) Pat the marinade under the skin and all over the bird on both sides on top of the skin. Place the chicken in a lock-top plastic bag and marinate for at least a few minutes and up to 8 hours in the refrigerator.
3. Preheat the oven to 425 F. Place the chicken on a vertical roaster that is sitting on a baking pan with a lip to catch the juices. Sprinkle the onions, potatoes, carrots and tangerine quarters on the bottom of the pan, and add 1 cup of the stock. Season with salt and pepper.
4. Roast the chicken for about 45 minutes to 1 hour or until the juices run clear when the thigh is pierced with a knife. The thigh should be 165 F. Halfway through the cooking, add the remaining cup of chicken stock, if the pan is dry, to keep the bottom of the pan from scorching. Let the chicken rest for at least10 minutes before carving. Carve the chicken and arrange on a serving platter. Scrape up the juices and vegetables and pour them over the chicken pieces to serve.
Recipe notes: The dish can be prepared up to 8 hours ahead through Step 1 and refrigerated. This is also excellent served cold.
For the marinade, you can use my Seriously Simple Seasoning Salt, which makes about 3 1/2 cups. Here is the recipe:
1/2 cup granulated garlic
...continued