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Hobbit Dinner Feast - Roast Chicken Recipe

Feast for the Hobbits

Feast for the Hobbits dinner inspired by recipes from JRR Tolkien's books and Peter Jackson's movies, The Lord of the Rings for Hobbit Day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 13 hours 15 minutes
Servings: 5 pople
Ingredients Method Notes

Ingredients
  

Roast Chicken and Gravy
  • 1 4-5 pound roasting chicken
  • 2 tbsp sea salt
  • 1 tsp ground black pepper
  • 10 fresh sage leaves roughly chopped
  • 4 tbsp unsalted butter, softened
  • 5 cloves garlic, crushed
  • 1 onion quartered
  • salt and pepper as needed
  • 2 tbsp all purpose flour
  • 2 cups chicken stock
Roast Vegetables
  • 4 medium carrots large dice
  • 2 pints crimini mushrooms
  • 2 tbsp olive oil
  • 1 large red onion large dice

Method
 

  1. Pat the chicken dry with a paper towel. Evenly sprinkle the 2 tbsp of salt and pepper over the chicken and inside the cavity. Refrigerate uncovered overnight.
  2. Preheat the oven to 400F. Mix together the softened butter and sage. Spread the mixture over the chicken and underneath the skin. Place the crushed garlic and quartered onion in the cavity of the chicken.
  3. Toss the diced vegetables with the olive oil and season with salt and pepper. Lay the vegetables on a roasting pan and place the chicken on top. Tuck the wings underneath the chicken and tie the legs together to ensure an even cooking.
  4. Roast the chicken for approximately 45 minutes to an hour until golden brown and cooked through. The juices should run clear and the internal temperature reads 160F.
  5. Remove the vegetables and chicken and let it rest on the side. Place the roasting pan on medium heat. Add 2 tbsp of flour and whisk to combine with the drippings. Cook and stir for one minute.
  6. While whisking, stream in the 2 cups of stock. Cook and whisk until it bubbles and thickens. Season with salt and pepper.

Notes

  • I really enjoy the crispy skin I get with a dry brine but if you're short on time, simply pat the chicken dry and season generously with salt and pepper.
  • Any herbs will work with this roast chicken, it doesn't have to be sage!