Emeril Lagasse Roast Chicken Recipe

August 4, 2006 | Posted by Allison as Celebrity Chefs, Yummy Can't Say No Chicken Recipes at 1:00 pm | (3) Comments »

This Emeril Lagasse Roast Chicken recipe is meant for this planet & is worlds better than freeze-dried anything. Spice up your weekend meal with this terrific dish. Enjoy & see you Monday!

Ingredients:

3 carrots, peeled and cut into thirds
3 ribs celery, peeled and cut into thirds
3 onions, peeled and cut into quarters
1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
1 1/2 tablespoons kosher salt
2 teaspoons cracked white pepper
1 lemon, halved
2 fresh bay leaves
6 cloves garlic, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic
1 cup dry white wine

Go ahead & preheat your oven to 500 F or 260 C.

In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity.

In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Serve chicken with gravy on the side.

Eat well & Laugh often!

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3 Comments »

Jordan Whitaker Said,

March 22, 2007 @ 8:41 am

Emril, you are such a great chef. I love watching you on T.V. I alwaus do when I get a chance. I can’t wait to try to mke your famous Roasted Chicken recipe. Of course it will never be as good.
Nancy Keanu Said,

May 30, 2007 @ 2:15 pm

Emeril,

My husband and I ate at your restaurant twice (at the MGM)in Las Vegas over the weekend. Both times we had the roast chicken-its the best we’ve ever had. You have more than one roast chicken recipe on-line, which one is it? My husband swears he is never eating roast chicken again, unless it is yours!

Someone help me out here!

Thanks!
Silva Said,

December 10, 2008 @ 9:24 pm

Emeril,

My friend and I visited your restaurant three times in Miami, we tried your Tanglewood Chicken with lima beans we never ate a dish with such flavor. We ordered it everytime we went in. I searched for your reciepe and i couldnt find it I was hoping you can send it to me. I need to make it for him before he sends me back to Miami to get him some.

Please I’m desperate for
your recipe! Thanks