Roast Chicken
- 2 bunches broccoli rabe
- 1 medium onion, thinly sliced
- 2 teaspoons/4 grams crushed red pepper flakes
- 2 1/2 teaspoons/15 grams fine sea salt
- 6 3/4-pound/3-kilogram roasting chicken
- 1 lemon, preferably Meyer
- Preheat the oven to 425F (220C) or 400F (205C) with convection.
- Line a roasting pan with aluminum foil.
- Trim the bottom third from the rabe, then wash and dry it.
- Put the broccoli rabe in a large bowl and add the onion, red pepper, and 1 teaspoon (6 grams) salt.
- Toss the ingredients together to season evenly.
- Put the chicken on the cutting board with its legs in the air and the tail and back facing you.
- Use a serrated knife to cut to the right of the tail and straight down along the backbone to open up the chicken.
- Spread the chicken open flat.
- Use the remaining 1 1/2 teaspoons (9 grams) salt to season the skin side and then the inside cavity.
- Mound the broccoli rabe mixture in the center of the prepared pan.
- Lay the chicken on top of the broccoli rabe, skin side up.
- It will look like the chicken is lying on a nest, with some rabe exposed at the edges.
- Roast for 45 minutes.
- With a heatproof pastry brush, baste the bird with the fat that has collected in the bottom of the pan.
- Rotate the pan and continue to roast for another 30 minutes.
- Then turn off the oven without opening it, and leave the chicken in the oven for 20 minutes.
- Remove the chicken from the oven and let it rest in the pan for 10 more minutes.
- Transfer the chicken to a clean cutting board.
- Carve the chicken and arrange the meat on a platter.
- Squeeze lemon juice over the vegetables in the pan and gently toss them with the pan juices, scraping up any brown bits stuck on the bottom.
- Put the dressed broccoli rabe and any juices in a bowl and serve with the chicken.
broccoli rabe, onion, red pepper, salt, chicken, lemon
Taken from www.epicurious.com/recipes/food/views/roast-chicken-374185 (may not work)