Roast Chicken with Ratatouille (Better than Spatchcocking!)

Roast Chicken with Ratatouille (Better than Spatchcocking!) 00:00 Intro 01:20 Cutting up the Chicken 03:06 Salting the Chicken 04:10 Browning Boost 05:43 Drying the Chicken in the Fridge 06:22 Preheat the Oven and Prep the Veggies 07:58 Roasting the Chicken 09:36 Finish Browning the Veggies 10:07 Resting and Food Safety 11:23 Crispy Skin Resources: How to Buy Tasty Chicken: https://youtu.be/OOug87PyjTU USDA food safety guidelines for chicken are on page 37 of this doc: www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf @MinuteFood explanation of chicken doneness: https://youtu.be/8dkxeIUcdYc?si=mvoWDDSCuK10mLCJ Here's the thermometer I use (link supports my channel): http://thermoworks.sjv.io/gOvvVr 1 Day before serving ============== For the Glaze: 1 garlic clove grated on the microplane zester 1 tsp soy sauce 1 tsp pomegranate molasses (or 1/2 tsp balsamic vinegar + 1/2 tsp honey) 1 tsp Dijon mustard 1 Tbsp neutral oil 2 tsp za’atar or dry oregano (optional) In a small bowl, whisk together the garlic, soy, pomegranate molasses and mustard until homogeneous. Slowly drizzle in the oil while whisking constantly until the mixture thickens slightly. Stir in za’atar. Refrigerate until needed. For the Chicken: Roughly 4 Lb (just under 2kg) whole chicken Salt Cut up the chicken as shown in the video. Salt the breast all over including under the skin. Salt the legs all over. Re-whisk the glaze right before using and coat both roasts with a thin layer. You’ll have glaze leftovers. Cover with plastic and refrigerate overnight. If possible remove the plastic and dry the chicken with paper towels the next morning. Return it to the fridge for 8-10 hours or until you are ready to cook. This drying out step is optional. 60-90 minutes before serving ====================== For Ratatouille: 1 bell pepper (not green), sliced 2-3 summer squash, diced 1/2 red onion, sliced 2-3 garlic cloves, sliced 1 Tbsp minced fresh rosemary, thyme, or oregano 7-10 small tomatoes (campari size), halved Salt and pepper 3 Tbsp olive oil 1-2 tsp balsamic vinegar (or some other acidic ingredient) 2 Tbsp butter cut into thin pieces (optional) Preheat the oven to 450F (230C) with convection or 475F (250C) without convection (the first option is better) with a rack in the middle. In a large skillet or roasting pan, toss the vegetables with salt, pepper, and olive oil. If possible you want a pan that is roughly 3 inches deep and 12 inches in diameter or equivalent volume. If your plan is smaller, only use enough vegetables to create a layer that is 1 inch deep. Set a flat rack on top of the skillet. Dry the chicken very thoroughly with paper towels inside and out. Coat with a thin film of neutral oil and place the pieces skin side down on the flat rack (the wings will be pointing up). Roast until the top is slightly brown, about 15 minutes. Flip and coat the skin with a thin layer of neutral oil. Roast until the skin side browns, about 15 minutes. Once the skin is nicely browned, turn down the oven to 400F and turn off the convection fan. The legs are done when they reach 175-180F (82C) (they will not go up in temp much during rest). The breast is done when it reaches 130F (54C) (it will go up at least 20F during rest). Start testing after the first 30 min of roasting. Here is how to test the breast correctly. https://youtu.be/aVs0Wbu686E If one of the roasts is done before the other, remove it to a plate. When both roasts are done, set the rack with the chicken over a plate and leave a thermometer inserted into the coolest part of the breast. Turn up the oven to 500F (260C), turn on the convection fan and return the veggies to the oven until nicely brown, 5-10 minutes. Season the veggies to taste with balsamic vinegar (1-2 tsp) and salt. Scatter 2 Tbsp of butter cut into thin pieces on top. Once the breast temp reaches 150F (66C) -- it will take 10-15 minutes -- set a timer for 4 minutes. Carve and serve. Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ INSTAGRAM: https://www.instagram.com/helen.rennie