Gordon Hamersley's roast chicken

May 27, 2009

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Serves 4

In "Bistro Cooking at Home," written with Joanne McAllister Smart, Gordon Hamersley tells how to make a quick version of his famous bird. The book also offers a more elaborate version of the dish.

2 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried rosemary
Kosher salt and black pepper, to taste
1 lemon, halved
1 whole roasting chicken (3 to 3 1/2 pounds)
1 large red onion, thickly sliced into rounds
8 medium red potatoes, halved
1/2 cup chicken stock or water
1. Set the oven at 375 degrees.

2. In a small bowl, combine 1 tablespoon of the olive oil, mustard, thyme, rosemary, salt, and pepper. Squeeze half the lemon into this mixture and save the rind. Squeeze the other lemon half into a bowl. Rub the herb mixture all over the chicken skin and cavity. Put both lemon rinds into the cavity.

3. In the bottom of a roasting pan, put the onion and potatoes. Sprinkle with the remaining 1 tablespoon olive oil, salt, and pepper. Make a space for the chicken. Set the chicken in the pan breast side up. Cook for 1 1/4 hours or until the juices run clear when the thigh is pricked with the tip of a knife and a meat thermometer inserted into the thigh registers 170 degrees.

4. Transfer the vegetables to a warm platter. Pour the juices from inside the chicken cavity into the roasting pan. Transfer the chicken to a cutting board to rest in a warm place.

5. Set the roasting pan over medium-high heat. Add the reserved lemon juice and chicken stock or water. Bring to a boil, stirring well with a spoon to scrape up the flavorful browned bits stuck to the pan.

6. Carve the chicken or cut it into pieces. Arrange on the platter. Serve with the pan juices poured around the poultry. Adapted from "Bistro Cooking at Home"