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Categories:
chicken outside salt lemons garlic rosemary thyme carrots yellow baby potatoes yellow onion tomatoes olive oil chocolate cayenne pepper
Viewed: 38 - Published at: 4 years agoIngredients
- 1 (6-8 pound) whole chicken
- 1 tablespoon unsalted butter for outside, plus 2 tablespoons for inside cavity
- Sea salt and black pepper
- Juice of 2 lemons
- 4 whole garlic cloves
- 3 sprigs fresh rosemary
- 1 sprig fresh thyme
- 10 small carrots, left whole (if larger carrots, use 5 and cut in half)
- 10 yellow baby potatoes, halved
- 1 yellow onion, sliced
- 4 fresh Roma tomatoes, halved
- 1 tablespoon olive oil
- 4 ounces dark chocolate, melted
- pinch cayenne pepper
Method
- Preheat oven to 450F.
- Wash chicken and clean out cavity.
- Rub chicken with 1 tablespoon butter, sea salt, and pepper.
- Squeeze lemon juice allover chicken.
- In the cavity, place 2 tablespoons butter, garlic cloves, rosemary, and thyme.
- Tie legs together with a piece of hemp or kitchen string.
- Place chicken in a large roosting pan on a rock, which will help cook the chicken more evenly.
- Add carrots, potatoes, onions, and tomatoes to the pan, surrounding the chicken.
- Drizzle them with olive oil and sprinkle with salt and pepper.
- Cover chicken and veggies with cheesecloth.
- Cook for about 20 minutes at 450F, then decrease oven temperature to 375F and cook for another 20 minutes.
- Test far doneness; juice should be clear, not rosy (cut behind the leg to check).
- When the chicken is almost finished, melt dark chocolate in the top of a double boiler.
- Add cayenne to the melting chocolate and stir until chocolate is completely melted and smooth.
- Serve chicken and roasted veggies with warm chocolate sauce on the side for dipping.
