Emeril's Chicken

This recipe is my interpretation of Emeril Lagasse's Perfect Roast Chicken Recipe. I made a few changes, and tried to give some helpful hints for cooking. Since most of the recipes I have been making lately are largely experimental, it was quite a relief to make something that was delicious on my first try.

Feel free to add more of the spices liberally if you want to; in my opinion it's always the more the merrier. The gravy may seem like a pain to make, but it really is worth it. The chicken does have a lot of flavor on its own, but the gravy simply adds to it. The good thing about this dish too is that it comes with its own vegetables. The carrots and onions brown perfectly and are very tasty.


Roast Chicken
6 Carrots, cut into thirds
3 Onions, cut into quarters
1 (3.5-4 lbs.) Chicken, rinsed and patted dry
1 1/2 tbsp. Salt
1 tbsp. Black Pepper
1 Lemon, quartered
4 Bay Leaves
2 tbsp. Garlic, chopped
1 tbsp. fresh Ginger Root, grated
5 sprigs Rosemary, chopped
2 tbsp. Olive Oil
2 tbsp. Earth Balance Original Natural Buttery Spread, melted

Gravy
2 tbsp. Garlic, chopped
1 sprig Rosemary, chopped
1 cup gluten free Chicken Stock
1 cup White Wine

Preheat the oven to 500 degrees. Place the carrots and onions in a 9 by 13 inch roasting pan. Rinse the chicken and pat dry with paper towels, then place in roasting pan with the vegetables.

Season the chicken inside and out with the salt and black pepper. Squeeze the lemon quarters all over the chicken and set aside.

In a small bowl, combine the garlic, ginger, rosemary, olive oil, and melted earth balance. Rub the chicken inside and out with the garlic rosemary blend. Then place the lemon rinds and bay leaves inside the cavity of the chicken.

Put the pan in the oven for about 40 to 50 minutes, turning over halfway through. The juices should run clear when poked with a fork when the chicken is done. If using a meat thermometer, the internal temperature should be at 160 degrees. Take the lemons out of the cavity and squeeze on top of the chicken. Place the chicken and vegetables on a cutting board or serving dish, covering chicken with a bowl to keep it warm.

While the chicken cools, chop 2 tbsp. garlic and place in a small saucepan on low heat and roast until the garlic is a light brown. Then pour the juices and fat from the roasting pan into the saucepan. Whisk in the chicken stock, white wine, and rosemary. Bring to a boil, then reduce to a simmer. Let half of the liquid steam off before serving. (If you're in a rush, it will still taste great.)

Carve the chicken and serve it with the carrots and onions.