Yields: 4 Portions
— 4 to 5 # Whole Chicken
— 8 pc. Fingerling Potatoes
— 8 pc. Baby Golden Beets
— 1 garlic clove, sliced thin
— 1 small Onion, sliced thin
— 2 sprig Thyme, picked
— 2 sprig Rosemary, picked and chopped
— 2 sprig Parsley, picked and chopped
— 2 tb. Butter
— ½ cup Chicken Stock or broth
— 1 foot Butcher String
1) Trussing the chicken: Truss the chicken by looping the butcher string around the legs and pulling tight. Then flip the chicken over and run the string along the thighs of the chicken down to the neck bone, where you tie or anchor the string to the neck bone. Make sure the chicken is basically in a tight package.
2) Pre-heat an oven from 375 to 400 degrees. Season the chicken well with salt and pepper, inside and out. Then place the chicken on a resting rack in a roasting pan, then into the oven. The chicken will take about 20 to 25 minutes to cook. It should be about five minutes a pound. A good way to check for doneness is to poke a hole in the thigh with a small knife. If the juices run clear you are done, but if there are pink tones to the juices you need more time. For the last 5 minutes of cooking the chicken, melt 1 tb of butter and add a pinch of thyme, parsley, and rosemary. Then baste the chicken with the herb butter until the chicken is done.
3) Meanwhile, rinse the baby beets well with cold water and remove any excess stem. Then toss the beets in some cooking oil, salt and pepper. Then make a small package using foil and cover the beets. Place the beets into the same oven as the chicken; it should take the beets about the same time the chicken takes to cook.
4) Bring a large pot of seasoned water to a boil. Once boiling, add the fingerling potatoes and par cook for 10 minutes. After ten minutes remove and cool. When the chicken is about to be done, slice the potatoes into small slices and heat a large pan over high heat. When pan is hot, add 2 tb’s of cooking oil and start to brown off the potatoes. When the potatoes look crisp, add the onions and garlic. Toss everything around in the pan, and then degrease the excess oil out of the pan. At this point, add the rest of the butter and stock to the pan. This should simmer until the sauce begins to thicken and then add the rest of the herbs. Adjust the seasoning with salt, pepper, and lemon juice.
5) Plating: Arrange the beets and potatoes around the plate. Place the chicken in the center and drizzle any sauce left in the pan around the chicken. Present whole chicken tableside, carve and serve.