Recipe type: Gluten-free, South Beach Diet Phase 1 Entree
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Cook time:
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Serves: 2-4
Roasting a head of garlic alongside the chicken adds a deeper flavor texture to the final dish. If you have time, salt the chicken ahead of time to ensure a moist chicken. Even two hours is fine – this is a technique you can apply to most any roast chicken recipe. Try this roast chicken if you’re gluten free and miss the taste of gravy; also a perfect South Beach Diet Phase 1 recipe (stick to the white meat if you’re in Phase 1).
Ingredients
1 4-5-pound roasting chicken
1 lemon, cut into quarters
1 head of garlic, top sliced off
4-5 spears fresh asparagus
½ medium onion
8 ounces cremini mushrooms
Kosher salt
Olive oil
Instructions
Start between 2 to 24 hours in advance: Remove the giblets from inside the chicken. Rinse the chicken and pat dry with paper towels. Rub 2-3 tablespoons kosher salt over the exterior of the bird. Refrigerate for 2-24 hours, uncovered, depending on your time.
About one hour in advance: Place a 10- or 12-inch cast iron skillet in a cold oven and preheat at 500°. Remove the chicken from the refrigerator to allow it to come to room temperature before roasting.
Place the chicken on a large cutting board, breast up. With a sharp knife, cut the skin attaching the legs to the body. Flip the chicken over and with one hand on the body, pull up on each leg until you hear it snap loose from the joint. Turn the chicken back over and stuff the cavity with the lemon quarters.
Carefully remove the cast iron skillet from the oven. Set the chicken into the skillet, breast side up, and press the legs into the skillet; you’ll hear a sizzle. Nestle the garlic head beside the chicken, and drizzle a tablespoon or two of olive oil over the chicken and the garlic. Roast for 40-50 minutes.
As the chicken roasts, prepare the vegetables. Keeping fairly consistent, slice the asparagus, onion and mushrooms into 1” pieces. Set aside.
When the chicken is done, transfer to a clean cutting board along with the garlic head; cover with tin foil. Place the skillet onto the stove and stir the chicken drippings and skin around while warming over medium high heat. Add the sliced vegetables and cover, 3-5 minutes until the asparagus just starts to turn bright green. Remove the cover and cook 5-7 minutes more, stirring frequently, until the asparagus is crisp to your liking.
Strain the vegetables, reserving the pan juices. Transfer the vegetables to a platter. Carve the chicken and arrange over the vegetables. Squeeze the cloves from the garlic and scatter over the chicken. Serve alongside the pan juices.