Roast Chicken (2 Ways!)

Both before and after Thanksgiving, I found myself going through a roast chicken "phase."  I love winter vegetables, and I've been finding it easy and quick to roast a whole chicken (as long as I leave myself with enough time before dinner!).  The first chicken I roasted (in the recent string of roastings) was an adaptation of Ina Garten's Perfect Roast Chicken.  I continued to play around with a variety of vegetables and herbs, testing out new combinations for a perfect wintry chicken dinner.  

So, here you have it: Roast Chicken 2 Ways!

 You'll want to start with a 6-7 lb. whole chicken for either recipe.  For the first set of veggies and herbs, I used fresh thyme and sage atop chopped fennel, carrots, and butternut squash.  The second recipe is a little heartier and sweeter with red & white potatoes, cooking pumpkin, and apples, all mixed with freshly chopped sage and topped with asparagus.  For each, I seasoned the chicken a bit differently to complement the vegetables (and apples) underneath, ranging from lemon and thyme to a sweet brown sugar rub.  You can do either, neither, a mix of the two, or a mix of your own.  Who knew?  Roast chicken can bring out some creativity in everyone.

For a recipe for roast chicken two ways, what's not to love?  Here's The Doors' "Love Me Two Times."  (The same goes for Jim Morrison: what's not to love?)

Chicken #1:
--1 6-7 lb. whole chicken
--1 large bunch fresh thyme
--1 large bunch fresh sage
--3 cloves garlic, peeled
--5 carrots, peeled and chopped
--1 bulb fennel, tops removed and cut into large rustic pieces
--1 butternut squash sans seeds, peeled and chopped into large pieces
--1 whole lemon, cut in half
--3 tbsp. olive oil
--salt & pepper

Preheat oven to 425 degrees F.  

Remove the giblets and fully rinse the inside and outside of the chicken.  Remove any feathers and lightly pat the outside dry with a cloth.  [I am a clean freak when it comes to cooking with poultry--I wash everything I've used while making the chicken, and I clean my sink and chopping area from top to bottom.  I encourage you to do the same!]  Liberally salt and pepper the inside and outside of the chicken, and then rub olive oil into the cavity and evenly across the skin.  Stuff the cavity with the whole lemon (yes, both pieces), about half of the thyme sprigs and sage, and the 3 garlic cloves.  Tie the legs with cooking twine and tuck the wings under the front of the chicken.  

In a roasting pan, toss the remaining sage and thyme with carrots, fennel, butternut squash, olive oil, and salt & pepper.  

 
Put the chicken on top.  Roast the chicken for approximately 2 hours or until the juices run clear, basting every 15 minutes or so.  Remove from oven, cover with foil, and allow to cool for 10-15 minutes.  Carve the chicken and serve with vegetables.

Chicken #2:
--1 6-7 lb. whole chicken
--2 large bunches fresh sage
--3 cloves garlic, peeled
--5 small white potatoes, washed and chopped
--5 small red potatoes, washed and chopped
--3 apples, rinsed and chopped (I used Granny Smith apples)
--1 cooking pumpkin sans seeds, peeled and coarsely chopped
--1 bunch asparagus with bottoms cut off
--1 orange, cut in half
--3 tbsp. butter
--2 tbsp. dark brown sugar
--salt & pepper

Preheat oven to 425 degrees F.  

Repeat cleaning steps from Chicken #1: Remove the giblets and fully rinse the inside and outside of the chicken.  Remove any feathers and lightly pat the outside dry with a cloth.  Liberally salt and pepper the inside and outside of the chicken, and then rub 1 tbsp. *butter* into the cavity and evenly across the skin.  

Added step! Rub the brown sugar into the skin, mixing with the butter.  Stuff the cavity with 1 bunch fresh sage and the whole orange.  Tie legs with cooking twine and tuck the wings underneath the chicken.  

In a roasting pan, toss the potatoes, apples, and pumpkin with freshly chopped sage (use the other bunch of sage here).  

 
Slice remaining butter and place across the fruit & veggies, and then place the asparagus on top. 

Top with the whole chicken and roast for approximately 2 hours or until the juices run clear, basting every 15 minutes or so.  Remove from oven, cover with foil, and allow to cool for 10-15 minutes.  Carve the chicken and serve with apples & vegetables.