VANILLA LATTE is a blog dedicated to food & travel with occasional random stuff thrown in. It is managed and written by me, Maggie Ha.

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Roasted Chicken with Potatoes & Carrots 19Oct08

Roasted Chicken with Potatoes & Carrots

Don’t worry, I’m still a vegetarian. I’m just exploring ways to cook things. Tonight, we had a guest visiting from home. I’ve been meaning to try out roasting a chicken. So I figured, why not, let’s be festive… I’ll attempt to cook a chicken.

1 whole chicken (about a 2lb-er)
4 stems of fresh rosemary
6 sprigs of fresh thyme
1 whole head of garlic (not clove, WHOLE garlic)
about 6 tablespoons of butter
4 tablespoons of extra virgin olive oil
sea salt
fresh ground pepper
1/4 cup of vegetable stock
6 – 8 baby potatoes (about 2 or 3ins in diameter), scrubbed
6 – 8 baby carrots, washed & peeled

Preheat oven to 450F or 250°C/270°C (depending on your oven)

Step 1: The Veggies
Wash and peel the carrots. Scrub and wash the potatoes. Cut the potatoes in half. Put all the vegetables in a buttered roasting pan – just one layer evenly spread out. Drizzle some olive oil over the vegetables. Ready!

Step 2: The Chicken
Wash the chicken thoroughly with cold water. Make sure all the insides are out! Now, with a very generous amount of butter, rub the inside and outside of the chicken with butter. Then rub about 2 tablespoons of sea salt inside and outside of the chicken. And then rub about 2 tablespoons of pepper on the inside and outside. Now stuff the chicken with 1 tablespoon of butter, the whole head of garlic (cut in half, horizontally), the thyme and the rosemary. Tie the legs together if you have cooking twine, if not, it’s okay too, just not as fragrant. Place the nicely rubbed and buttered chicken on one side (not breast vs tail side – see here) on the side with a wing sticking up on top of the layer of vegetables, drizzle a little bit of olive oil on the chicken and in the oven it goes!

Step 3: The Roasting
Roast the chicken on one side for 25 minutes and then flip it to the other side, drizzle with olive oil and back in for another 25 minutes. Now rotate the chicken so it’s breast side up, drizzle a little more olive oil, pour the vegetable stock over and back in the oven for another 10-20 minutes. Make sure you use an instant-read thermometer to check the insides.

Step 4: Serve!
Carve the chicken in the pan so you get the juices all over the veggies. There you go, all done! Make sure to pour some of the juice over the veggies and chicken after you plate.

I served this with my rice pilaf and some roasted asparagus. I’ll post the recipe of the rice pilaf another time, stay tuned!

Roasted Chicken with Potatoes & Carrots

  • Vini says:

    Wow! What a meal! It was juicy, the skin was crispy. It’s everything I ever wanted in a chicken roast.

  • Cheryl says:

    Is Vini allowed to comment? lol

    That looks good. I want to try that silly “engagement chicken”. That’s supposed to good and easy.

    That being said, I am making asparagus tonight.

  • vanessa says:

    this looks absolutely delicious!!

  • Reyon says:

    This recipe is awesome. For Christmas I actually used it and modifed it a little with bacon for a young turkey. OMG this was the best Turkey I’d ever have. Everyone that night was so amazed of how moist and flavourful it was. They were able to cut the meat with a spoon for an example of how moist and tender it was.


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