Yes, I am boldly claiming to have been handed the key to making the world’s tastiest roast chicken!
But wait… Lest I be accused of arrogance, the recipe isn’t mine, but belongs to my little sister, Claire who is, in my opinion, the better cook.
“Chicklet,” as she’s known within our family, has grown up in restaurants since the age of eight, when her mom (my stepmother) started the best hot dog truck in Greenwich, Connecticut, eventually graduating to a full on restaurant, one of several. Like e all of us children of Billy Ballard, she too has the “feeding gene” and has been honing her recipes to perfection for years. We think her chicken is out of this world and we are serious, critical eaters!
There is a trick to how my sister turns an ordinary, 3- 4 pound chicken, into an explosion of tenderness and flavor. Here is exactly how she accomplishes this.
Chicklet’s Chicken & Tastiest Roasted Carrots
HERE IS THE KEY !
Before you prepare your chicken, begin pre-heating your oven to a whopping 450°.
If you do not heat to this temperature, your chicken will not be the best in the world! Do not lower your oven temperature during roasting.
FOR THE CARROTS
- Peel 12 -15 medium carrots into thin strips. Claire uses a colorful array of Rainbow Carrots from Trader Joe’s, but your everyday orange variety will do just fine!
- Place your carrot strips into a roasting pan.
- Lightly douse or toss them with extra virgin olive oil.
- Now sprinkle with your favorite salt and pepper to taste, and pop the pan, uncovered, into the oven, as it is heating up.
- It does not matter if the oven is hot. Just leave these in the oven and they will be perfectly done when your chicken is cooked.
FOR THE CHICKEN
1 Whole Chicken, generally 4-5 pounds, but adjust for size accordingly. (Claire always buys free-range and organic, which is not only humane, but the meat will be natural, not spongy and slimy, as factory-farmed chicken inevitably is. Ask any chef.)
Inside the Chicken’s Cavity, sprinkle:
- 1 Tablespoon of kosher salt
- 1 Tablespoon Garlic Powder (not fresh, use the powder. We are doing this one Chicklet’s way.)
- 1 Tablespoon of thyme, fresh is nice but Chicklet often uses dried, with a great result!
- 1 Whole Orange, with the rind, cut into 4-6 sections. You may also add a lemon. The key is to add a good amount of citrus, but Claire swears by at least one orange!
- Now, add 3 tablespoons of olive oil into the chicken’s cavity.
Outside the Chicken:
1. Rub your chicken with olive oil so your spices will stick.
2. Sprinkle all over and around the chicken’s surface
- 1-2 Tablespoons of kosher salt,
- 1-2 Tablespoons Garlic Powder
- 1-3 Tablespoons of Thyme
3. Pour 1/2 cup olive around the chicken, right into the pan.
4. Pour 1 cup white wine (any white variety, but not too sweet!)
5. Add, around the outside of the chicken, 1 diced onion.
6. Add 1/2 cup of chicken broth.
Roast, uncovered, until done, about 1 hour for a 3 pound chicken and about 1 hour, 20 minutes for a 4 pound chicken.
Keep your oven at 450°.
About 40 minutes into roasting, check to see that there is enough liquid. If not, feel free to add some more wine and/or chicken broth.