“Perfecting a roast chicken with vegetables is an art,” says legendary New Orleans chef Emeril Lagasse. “I have a cast-iron vertical chicken roaster, but I’ve also used a basic roasting pan that I’ll line with my potatoes and root vegetables. If the root vegetables are large, I’ll either cut them or blanch them a little so they all cook evenly. Depending on the size of the chicken, 50 minutes to an hour is ideal. You’ve really got to rub the seasoning into it. Some herbs inside the carcass is nice, like thyme or a little rosemary. Then sea salt and cracked pepper. Sometimes I do citrus like orange or lemon; sometimes I’ll squeeze the citrus juice on the outside before I rub the seasoning on.”
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