Julia Child’s Roast Chicken

In celebration of my first anniversary (blogiversary?) I’m making a list of my favorite recipes from the past year. In addition, I’ll be adding a “one year ago” link to my posts from now on. It’s fun to remember what I made (generally using a recipe for the first time) a year ago and it will be an easy way for me to begin putting together my “tried and true” list of best recipes. I hope you’ll enjoy this new feature as much as I will.

Keeping this in mind, I’m beginning my second year of blogging with a variation on one of my most favorite, classic meals–roasted chicken with vegetables. This is a very easy and healthy meal that provides an attractively rustic presentation. It’s definitely comfort food in the colder months of autumn and winter. I love to make this for company.

I knew my usual recipe would be pretty tough to beat, but if anyone would be able to do it, Julia Child would. I made some adaptations and this turned out tender, flavorful, and beautiful. Absolutely a great new option for my roast chicken.

Julia’s Roast Chicken with Lemon and Herbs
adapted from “Gourmet”, September 1999

Ingredients:
1 fine, fresh four-pound chicken (Can’t you just hear Julia saying this?)
salt and pepper
2 tsp. herbes de Provence, divided
1 large lemon, quartered
3 TBSP olive oil, divided
2 sweet potatoes
2 potatoes
2 carrots
1 red onion

Directions:

1. Set the oven rack on the lower-middle level and preheat to 425°F.

2. Cut all vegetables into equally sized chunks. Place in roasting pan. Drizzle with half of the olive oil. Generously salt and pepper. Sprinkle with half of the herbes de Provence. Toss with hands and push to outsides of the pan.

3. Clean chicken, rinse with warm water, and pat dry. Tucks wings behind back. Insert lemon quarters into cavity. Place chicken in center of roasting pan. Drizzle with remaining olive oil, generously salt and pepper, and sprinkle with remaining herbes de Provence.

4. Put chicken in the oven. Bake for 30 minutes at 425, then remove. Use any accumulated juices to baste chicken and vegetables.

5. Reduce temperature to 350 and roast chicken for approximately one hour more. Check chicken every 20 minutes. Baste each time. If chicken browns too quickly, tent with foil. When juices run clear upon inserting a knife into the hip joint, remove chicken and rest for 15 minutes before carving.And now for my favorites for the past year. I’m so excited to be able to do this!

January 2008
Lemon Bundt Cake–one year ago today!
February 2008Caribbean Rice and BeansCajun QuicheMarch 2008
Raspberry Balsamic ChickenTraditional Irish Stew the BaileyChocolate Pecan Pie with Chocolate-Jack Daniels Ice CreamBest Blueberry MuffinsApril 2008
Chicken with Lemon and OreganoBeef and Cheese ManicottiChocolate Chip CookiesSummer Orzo SaladFive-Veggie, Four-Cheese LasagnaMay 2008
Sausage and Herb-Stuffed Pork LoinChocolate Pavlova with Chambord Cream and Fresh BerriesBasmati Rice with Sweet Onions and Summer HerbsMother’s Day SaladGrilled Herbed PeachesCiabatta Pizza with Walnut PestoAngie’s Famous Strawberry CupcakesJune 2008
Chocolate Chip Cookies with HazelnutsSummer Fruit Salad with SambucaGrilled Margherita PizzaJuly 2008
All-American Berry Bundt CakeAugust 2008
Greek-Style Turkey Burgers with Lemon-Mint TzatzikiHoney Cake with Honey-Cream Cheese FrostingSeptember 2008
Mango-Pineapple SalsaHoney-Peach Ice CreamLemon Crostata with Fresh Figs and Goat CheeseFall Harvest Bread
October 2008
Baked Whole-Wheat Penne with Roasted VegetablesSpiced Molasses CookiesNovember 2008
Autumn Fruit StrudelPear Pie with Maple and GingerPumpkin Cheesecake with Bourbon-Sour Cream ToppingDecember 2008
Chocolate Rum BallsJamie Deen’s ChiliVanilla-Bourbon Cranberry SauceRed Velvet Cake with Cream Cheese Frosting