Fall is fully upon us and with that comes a desire for warming roasts and slow cooked hearty dishes. The days are shorter, temperatures cooler, and we crave comfort. The truth is chicken roasted in the oven, in the endless iterations it can be prepared, is good all year round. It’s a dish synonymous with home cooking and perhaps the one dish I’ve share most with loved ones. From family feasts to fabulous fetes with friends, a golden roasted bird is always a win. Either prepared simply or adorned with vegetables and aromatics.

All you need is chicken, olive oil, salt and pepper. You can play with many different combinations to utilize the transformative power of things cooked in natural chicken fat. Add lemon, herbs and a trio of onions, carrots and celery for a classic option. Garlic is always a good idea, so are woodsy herbs like rosemary and thyme. Green peas add a touch of sweetness. Leeks are lovely, paired with potatoes and lots of black pepper. Potatoes cooked in chicken fat are mouthwateringly tasty.

Stuffing the chicken with rice has a wonderful homey vibe- it adds slightly to cooking time but greatly to satisfaction. Not to mention it can be a great alternative to a more labor-intensive Thanksgiving Turkey. Another delightful flavor combination, chicken baked with scallions, ginger, lemon and white wine. And of course there are a myriad of spices that can makes a chicken dinner exciting- paprika, white pepper and herbs de Provence to name just a few.

For the more casual renditions, I serve the chicken with either rice or, thick toasty bread, spread with a generous amount of sweet and creamy garlic- roasted whole (see preparation below). Briny Persian pickles are a must. A nice green salad too- maybe some radishes and you have a perfect meal. If you’re going the whole roasted garlic route, it cooks in the oven simultaneously as the chicken and becomes a sweet savory garlic cream to slather on the bread or the chicken.

Ingredients

1 (3-4 pound) whole chicken
3 tablespoons extra-virgin olive oil
1 whole heads of garlic, plus 3 more cloves, thinly sliced
2 medium carrots, chopped into 2 inch pieces
2 stalks celery, chopped into 2 inch pieces
1 medium yellow onions, roughly sliced into 6-8 pieces
1 lemon
4-5 sprigs rosemary
5-6 sprigs thyme
Salt and freshly ground black pepper

Preparation

Roasted Chicken

1. Heat the oven to 400 degrees.
   
2. If using a cast iron skillet (recommended) place the skillet in the hot oven to heat up while you prepare.
   
3. Pat the chicken dry and season well with salt and pepper, both inside and out.
   
4. Place chicken breast-side up in a cast-iron or ovenproof skillet and stuff the cavity with the lemon, 3 garlic cloves, and half of the rosemary and thyme.
   
5. Place carrots, celery, onion and remaining herbs around the chicken, drizzle with 1 tablespoon olive oil, season with salt and pepper.
   
6. Rub the top of the chicken with another tablespoon of olive oil, using your fingers to cover breasts, legs and wings- this helps achieve golden brown skin.
   
7. Roast the chicken in the oven, basting every 20 minutes or so, for approximately one hour until golden brown and the dark meat registers 165 degrees on an instant thermometer. Half way through, mix the vegetables with any juices that accumulated in the skillet.
   
8. Remove the skillet from the oven and baste on additional time.
   
9. Allow the chicken to rest for 10 minutes before carving and serving.

Roasted Garlic

1. Heat oven to 400 degrees
2. Remove the paper outer layers of the garlic bulb, leaving the skin intact on the cloves.
3. Using a sharp knife, cut 1/4 to 1/2 inch from the top of the clove, exposing the tops of the individual garlic cloves.
4. Place the garlic cut side up in a piece of aluminum foil big enough to wrap around the entire garlic.
5. Drizzle about 1 tablespoon of olive oil on top of the exposed garlic, rubbing the oil in with your hands.
6. Close the aluminum foil around the garlic creating a pouch the garlic will cook in.
7. Roast for 30-40 minutes until soft, sweet and golden.
8. Simply squeeze the soft cloves out of their shells or use a fork to easily remove and enjoy.
   
   Note~
   These creamy roasted garlic cloves don’t have the pungency of raw garlic and take on a lovely sweetness.
   
   You can rub them on bread, use for sandwiches or incorporate it in soups and pastas for fantastic added flavor!