Chicken with Garden Vegetables
- 4 shallots
- 1 tsp. unsalted butter, plus 1 Tbs., at room temperature
- Coarse salt and freshly ground pepper, to taste
- 1 tsp. fresh thyme leaves
- 3 carrots, peeled, sliced, blanched for 3 minutes and drained
- 1 fennel bulb, trimmed, sliced crosswise, blanched for 3 minutes and drained
- 3 celery stalks, sliced, blanched for 3 minutes and drained
- 2 cups English peas
- 1 large roasting chicken, 7 to 8 lb., with neck and giblets reserved for another use
- 1 lemon, halved
- About 1 cup chicken broth
Preheat an oven to 425°F. Rinse the chicken and pat dry with paper towels. Rub the cavity with the cut sides of the lemon, then season with salt. Lightly spoon the seasoned vegetables into the main and neck cavities. Rub the remaining 1 Tbs. butter over and under the skin of the chicken, sliding your fingers between the skin and the flesh. Secure the neck cavity closed with toothpicks or small metal skewers. Cross the drumsticks and, using kitchen twine, tie together. Place the stuffed chicken, breast side down, on a rack in a large roasting pan, tucking the wing tips underneath the breasts.
Roast until the skin is browned on the back, 15 to 20 minutes. Reduce the oven temperature to 375°F. Turn the chicken breast side up and continue to roast, basting every 10 minutes with the pan juices during the last 30 minutes, until the skin is browned and the juices run clear, or an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, about 1 1/2 hours more. Scatter the reserved blanched vegetables around the chicken 30 minutes before it is done.
Transfer the chicken to a cutting board and let rest for 15 minutes before carving. If the vegetables are not yet tender, continue to roast until tender. Using a slotted spoon, transfer the vegetables to a warmed bowl, then place the pan over high heat. Add the broth and deglaze the pan, stirring to remove any browned bits. Boil until reduced to about 1 cup, about 8 minutes. Adjust the seasonings. Spoon off the fat, then strain through a fine-mesh sieve into a warmed bowl.
Remove the skewers and strings from the chicken. Spoon the stuffing into a warmed bowl. Carve the chicken. Pass the pan juices at the table.