| Level: | Intermediate |
| Total: | 2 hr 55 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 2 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 1 (5-pound) roasting chicken
- Essence, recipe follows
- 4 baking potatoes
- 1 large sweet onion
- 18 baby carrots
- Olive oil
- 2 lemons
- 6 garlic cloves
- 1 bunch fresh parsley
- 2 sticks unsalted butter, at room temperature
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- Thoroughly season the inside and outside of the chicken with Essence. Cover the bird and return to the refrigerator for 1 hour to marinate.
- Preheat the oven to 325 degrees F.
- Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan. Place the cake pan on top of a pizza pan or other flat pan with a small rim to catch any fat or juices which might escape.
- Roast the chicken for 2 to 2 1/2 hours (depending on your oven) until it’s a beautiful coppery brown. Meanwhile, cut the potatoes in half widthwise. Place flat side down and have your child cut the halves in half. Repeat so that each potato is cut into 8 wedges. Place in a casserole dish. Repeat the process with the onion. Add the baby carrots. Drizzle veggies with some olive oil and Essence and toss. Cover and place in the oven after the chicken has been cooking for 1 hour.
- When chicken is done, remove from oven and let rest for 10 minutes.
- Gremolata Butter:
- Using a damp washcloth on the counter, set a large bowl on top of cloth to keep bowl from moving around. Place a grater inside the bowl (I use a rubber topped grater with rubber feet for safety). Have your child grate the zest of 2 lemons using the medium holes of the grater. Explain to them that you only want the yellow skin. Have them grate 4 or 5 strokes and turn the lemon. (No matter how careful they will be, some of the pith will get into the bowl. This is not a big deal! It won’t ruin the taste. Besides, all you will taste is the love!) Clean off all the zest into the bowl and remove the grater. Next, take a garlic press and have your child press the garlic cloves into the bowl. There is no need to remove the skin from the garlic.
- Place the bunch of parsley on a cutting board. Using a mezzaluna or crescent knife with handles, help your child roughly chop the parsley. Gather the parsley up in a pile and turn the cutting board so they can continue chopping until it’s finely chopped. Place the chopped parsley into the bowl. Add the room temperature butter. Mix well and set aside. If making gremolata butter ahead of time, refrigerate until ready to serve.
- Serve chicken and vegetables with a spoonful of gremolata butter on top.
- Combine all ingredients thoroughly
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1151 |
| Total Fat | 84 g |
| Saturated Fat | 33 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 54 g |
| Cholesterol | 318 mg |
| Sodium | 1698 mg |
Reviews
I can’t wait to make this again.
Delicious!!
Delicious!!
This recipe is a refreshing approach to a roasted chicken. Is it the ingredients or the preparation? The result is a different and delicious dish which I wholeheartedly recommend! Carol R.
Will definitely give this dish a try. Can imagine how juicy and fresh the chicken would taste. What’s not to like given the lemon and essence! For those concerned about all the butter I’d try using olive oil to replace some of it, or just use a little less on your portion.
This is the most mouthwatering dish I have ever eaten. Better than Carol B. (and she was quite a dish herself).
My fiance and I could not wait to sink our teeth into this awesome meal!!! We looooooooove chicken, and I looooooove butter!!! He feels that we should eat healthier, so the veggies are a plus-of course we love our veggies too!!! We had fun making this meal together, and we were so pleased at how well the meal turned out—I think we are going to make this EVERY WEEK!!! God Bless the Angel that created this recipe!!! Yummmmmmmmmmmmmmmmmmmm!!!! 🙂
Quite easy to produce a BEAUTIFUL dinner with this recipe. The addtion of the gremolata takes it from everyday to quite sublime.
I like to substitute whatever veg I have in the fridge into the roasting veg melee and see what different tastes we get.
I like to substitute whatever veg I have in the fridge into the roasting veg melee and see what different tastes we get.
All in all, recipe is a great backbone for a wonderful meal, sure to get a lot of compliments.
Excellent results from a recipe that’s not only easy to follow, but most enjoyable to consume once it’s done!!
I cannot say enough about this dish. I can eat it every day! Every time I make it for my family or friends I have to make sure I have copies to give out! Roast chicken and veggies is a staple in my house and Gremolata Butter is a necessity to the dish!!!
This recipe offers you the opportunity to join your guest in the living room while it is cooking away in the kitchen.
The combination of the chicken, vegetables and gremolata butter complement each other and make for a suculent dish. The amount of butter can be altered without comprimising the flavor.
This recipe creates a classic dish one would find in those warm country inns that pamper you the way you deserve.
Frank Betancourt, Margaretville, New York
to be helping with the meal & having fun if getting PRAISED for their efforts… in spite of the fact that it is not caramel apples, cookies, or cotton candy! Kids should be encouraged to participate, to LEARN, & to prepare tasty, nutritous food on an ongoing basis because there is not enough of this type of nurturing done today. I am so glad the MS,RD,LD/N dropped by to tell us a spoonful of butter on the chicken and a spoonful on the veggies constitutes “fat overload” for the week! Two sticks of butter makes a lot of this gremolata butter… and if using about a tablespoon/serving of chicken & veggies, this will feed a crowd. Since it is just two retired folks at our table, half the gremolata recipe works fine including left-overs days. The chicken can be done on one of those upright chicken racks in any suitable pan as an alternative to the cake pan. As a type 2 diabetic for over 5 years (& a weight gain of 50 pounds), I can say that the ADA high-carb diet has come closer to killing me than 1-2T of gremolata butter ever will! I have realized that a modified South Beach/Atkins low-carb diet IS what I need to be doing and have shed 35 pounds in the last 11 weeks! Use the veggies recommended, or substitute a squash, broccoli & carrot medley… they both work fine. The mind boggles: crispy roasted chicken marinated and encrusted in Emeril’s Essence with a dab of gremolata butter is “absolutely nothing spectacular”? This certainly IS fairly impressive to us “ordinary old folks” who do not have a French chef in our kitchen 24/7! Kids or not, THIS IS A GREAT RECIPE!