When chef Josh Capon was starting out, money was tight. He got by eating meals like this roasted garlic chicken with root vegetables, and rolling it over into other meals to eat throughout the week. Get his tips for rolling the chicken over into chicken salad and chicken soup below.
- Extra virgin olive oil
- 1 3- to 4-pound chicken
- 2 lemons, cut in half, divided
- 1 tablespoon Dijon mustard
- Salt and pepper
- 1 head garlic, cut in half
- 10 sprigs fresh thyme
- 8 red bliss potatoes, cut in half
- 1 bunch carrots, peeled and roughly chopped
- 4 stalks celery, washed and chopped
Preheat oven to 425°F.
Wash and dry the bird then drizzle with EVOO and rub with a lemon half. Rub the bird with the mustard then season with salt and pepper. Stuff the cavity with both halves of the garlic, the remaining lemon halves and the thyme.
Place all the vegetables in a bowl and season with oil and salt and pepper. Place in the bottom of a roasting tray or large, ovenproof skillet. Place the chicken upside down on top of the vegetables so the dark meat is facing up and place in the oven. After 20 minutes, turn bird over and roast another 40-60 minutes, until the skin is nice and golden brown.
Let rest for a few minutes then remove the garlic and lemons from the cavity, squeezing the lemon juice over the bird before serving.
Tip: Take any leftover meat off and refrigerate it overnight. The next day, dice some red onions and celery, and mix with some mayo, a touch of Dijon, a squeeze of lemon and some salt and pepper. Dice the leftover chicken and toss it with the veggies to make a delicious chicken salad. You can also take all the bones and any leftover vegetables and cover them with water. Simmer for 45 minutes to make a flavorful chicken stock for soups and sauces.