Rosemary Roasted Chicken

Rosemary Roasted Chicken & Vegetables

Inspired by - http://www.foodnetwork.com/recipes/jamie-deen/butterflied-chicken-with-roasted-root-vegetables-and-pan-gravy-recipe/index.html

Ingredients
1 chicken (3 1/2 to 4 pounds)
4 + 2 tablespoons olive oil
8 red potatoes, cut in 1/2" chunks
2 large carrot, peeled and cut into 1-inch chunks
1 large red onion, peeled and sliced into 1/2" rings
1 celery stalk, cut into 3" chunks
10 large mushrooms, quartered
2 teaspoons chopped fresh rosemary
2 tablespoons chopped fresh parsley
2 teaspoons fennel seeds, crushed
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
1 cup chicken stock
1 tablespoon butter
Rosemary sprigs


Directions
Take the chicken out of the refrigerator and remove the innards from the cavity. Pat dry with paper towels. Let stand at room temperature for about 1 hour.

Adjust the rack to the center of the oven and preheat to 450 degrees F.

Use kitchen shears to cut the chicken in half. You can do this with a heavy chef's knife, but most people find it easiest with the scissors. 

In a large roasting pan place potatoes, carrots, onion, celery & mushrooms.  Add 4 tablespoons olive oil, some salt and pepper and toss to coat.  Place the chicken halves ontop of the vegetables, drizzle the remaining olive oil over the chicken and season with the rosemary, parsley, fennel seeds and paprika, and liberally sprinkle with salt and pepper.  Add 1 cup of chicken stock to the pan.

Roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 1 hour 30 minutes. Remove the roasting pan from the oven and let rest covered in foil
for 15 minutes before carving.  Remove the liquid from the roasting pan and transfer to a saucepan to use for gravy.

Add a few sprigs of rosemary to the saucepan and boil the roasting liquid in the sauce pan until it is reduced by half, or until the gravy coats the back of a spoon. Swirl in the butter at the end of simmering for a richer taste and glossiness.

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