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Simple Vertical Roaster Chicken with Vegetables and Thyme (Emeril Lagasse) Recipe

Simple Vertical Roaster Chicken with Vegetables and Thyme (Emeril Lagasse) Recipe

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Simple Vertical Roaster Chicken with Vegetables and Thyme (Emeril Lagasse)

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Ingredients:

Serving

2 cups (1/2-inch) diced onion
1 cup (1/2-inch) diced carrot
1 cup (1/2-inch) diced celery
4 cloves garlic, peeled and halved
4 sprigs fresh thyme
2 1/2 tsp kosher salt
1 tsp ground white pepper
4 tbsp extra-virgin olive oil
1 (3 1/2 to 4-lb) whole chicken , rinsed well inside and out and patted dry
1/2 cup white wine
3/4 cup chicken stock or canned

Directions:

Place a vertical roaster in the oven and preheat the oven to 400 degrees F.
While the oven and pan are preheating, combine the onion, carrot, celery, garlic, and thyme in a mixing bowl with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Drizzle with 2 tablespoons of the olive oil and then toss thoroughly to combine. Set aside.
Rub the chicken well on all sides with the remaining 2 tablespoons of olive oil, then season well inside and out with the remaining 2 teaspoons of salt and remaining 3/4 teaspoon of pepper. Set aside.
Once the oven and roaster are preheated, carefully remove the vertical roaster from the oven using oven mitts and transfer to a heatproof surface. Spoon the seasoned vegetables into the outer well. Add the white wine to the inner well of the roaster, then carefully pour the chicken broth over the vegetables in the outer well; take care when adding liquids to the hot pan as it may splatter. Position the chicken over the inner well so that it sits securely upright. Return hot pan to the oven and allow to cook, undisturbed, until chicken is golden brown, skin is crispy, and an instant-read thermometer inserted into the deepest portion of the thigh registers 165 degrees F, 45 to 50 minutes. Remove from the oven and set aside to rest for at least 5 minutes before serving.
When ready to serve, transfer the chicken to a carving board and cut into pieces. Serve the chicken with the vegetables and drizzle with the pan juices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2347.6 Kcal (9829 kJ)
Calories from fat	1499.8 Kcal
		% Daily Value*
Total Fat	166.64g	256%
Cholesterol	819mg	273%
Sodium	3469.42mg	145%
Potassium	2231.48mg	47%
Total Carbs	21.99g	7%
Sugars	9.02g	36%
Dietary Fiber	4.16g	17%
Protein	168.16g	336%
Vitamin C	39.6mg	66%
Vitamin A	0.3mg	10%
Iron	9.3mg	52%
Calcium	171.9mg	17%

Amount Per 100 g
Calories	184.68 Kcal (773 kJ)
Calories from fat	117.99 Kcal
		% Daily Value*
Total Fat	13.11g	256%
Cholesterol	64.43mg	273%
Sodium	272.94mg	145%
Potassium	175.55mg	47%
Total Carbs	1.73g	7%
Sugars	0.71g	36%
Dietary Fiber	0.33g	17%
Protein	13.23g	336%
Vitamin C	3.1mg	66%
Iron	0.7mg	52%
Calcium	13.5mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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