How to Make the BEST Roast Chicken with Marc Murphy | The Best Thing I Ever Made

Sometimes the best dinners are the simplest ones. Marc's roasted chicken with potatoes and vegetables proves it! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2TGetDq Acclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Roast Chicken with Potatoes and Vegetables RECIPE COURTESY OF MARC MURPHY Level: Easy Total: 1 hr 25 min Prep: 15 min Inactive: 10 min Cook: 1 hr Yield: 2 servings Ingredients 1 whole chicken (3 1/2 to 4 pounds) Salt and freshly ground black pepper Salt and freshly ground black pepper 4 sprigs fresh rosemary 4 sprigs fresh thyme 1 onion, cut in half 1/2 head garlic 1/2 lemon, cut in half Olive oil 6 small Yukon gold potatoes, cut in half 6 whole shallots, peeled 2 carrots, peeled and cut on the bias 2 heads escarole, rinsed, and cut into 1 1/2-inch pieces 2 tablespoons Dijon mustard Directions Preheat the oven to 450 degrees F. Rinse the chicken inside and out and pat dry. Generously sprinkle salt and pepper inside the cavity, and then add the rosemary, thyme, onion, garlic and lemon. Once the herbs are inside the cavity, truss the chicken. Place the chicken in a roasting pan and rub olive oil over the skin. Sprinkle with salt and pepper, and then place in the oven for 15 minutes. After 15 minutes, take the chicken out and add the potatoes, shallots and carrots to the pan. Roast until the juices run clear, another 45 minutes. Remove from the oven and let rest on a carving board for about 10 minutes. While the chicken is resting, remove the vegetables from the pan and drain most of the chicken fat. On medium heat, add the escarole to the pan and saute until wilted halfway. Combine the Dijon mustard, vegetables and escarole into a serving dish. Carve the chicken, place on top and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BestThingIEverMade #FoodNetwork #RoastChickenwithPotatoesandVegetables How to Make the BEST Roast Chicken with Marc Murphy | The Best Thing I Ever Made | Food Network https://youtu.be/C6l5p20yxwE