Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary feast! This mouthwatering recipe combines the succulent, crispy perfection of a free-range roasted chicken with the creamy, cheesy indulgence of a classic macaroni gratin. Whether you're looking to impress dinner guests or simply treat yourself to a restaurant-quality meal at home, this dish promises to be a showstopper that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole free range chicken
- 2 cups macaroni
- 3 cups cheese sauce
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This temperature is ideal for roasting the chicken and achieving a golden-brown finish on the macaroni gratin.
- Rinse the whole free-range chicken under cold water and pat it dry with paper towels. This helps to ensure a crispy skin during roasting.
- Season the chicken generously with salt and pepper, both inside the cavity and on the skin. You can also rub the olive oil all over the chicken to help the skin crisp up and to enhance the flavor.
- Place the chicken in a roasting pan breast side up. You can optionally add some vegetables like carrots, onions, or celery around the chicken for added flavor and to create a delicious base for gravy.
- Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh. Baste the chicken with its own juices halfway through cooking for extra moisture.
- While the chicken is roasting, prepare the macaroni gratin. Bring a large pot of salted water to a boil and add the macaroni. Cook according to package instructions until al dente, then drain and set aside.
- In a separate saucepan, heat the cheese sauce over medium heat until warmed through. If you want to make your cheese sauce from scratch, you can melt butter, whisk in flour, and then gradually add milk and cheese until smooth.
- Combine the cooked macaroni with the cheese sauce in a large mixing bowl. Stir well to ensure that all the macaroni is coated with the sauce.
- Transfer the macaroni mixture to a greased baking dish. Spread it out evenly, then sprinkle the breadcrumbs on top to create a crunchy topping.
- Once the chicken is done roasting, remove it from the oven and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat.
- While the chicken is resting, place the macaroni gratin in the oven (still at 375°F) and bake for about 15-20 minutes, or until the breadcrumbs are golden brown and crispy.
- After resting, carve the roasted chicken into serving pieces. Serve alongside the macaroni gratin, and enjoy your delicious American-style meal!
Tips
- Chicken Selection: Choose a high-quality free-range chicken for the best flavor and texture. The natural diet and free-roaming lifestyle of these chickens contribute to more tender and flavorful meat.
- Crispy Skin Secret: Pat the chicken completely dry before seasoning. This is crucial for achieving that irresistible golden-brown, crispy skin that everyone loves.
- Temperature Precision: Use a meat thermometer to ensure the chicken is perfectly cooked. The magic number is 165°F (75°C) at the thickest part of the thigh.
- Cheese Sauce Tip: For an extra-rich macaroni gratin, experiment with a blend of cheeses like sharp cheddar, gruyère, and parmesan for a more complex flavor profile.
- Breadcrumb Hack: Toast the breadcrumbs slightly before sprinkling them on top of the macaroni for an extra-crispy and flavorful crust.
- Resting is Crucial: Always let the chicken rest for 10 minutes after roasting. This allows the juices to redistribute, ensuring each bite is moist and flavorful.
- Make-Ahead Friendly: You can prepare both the chicken and macaroni gratin components in advance, making this recipe perfect for busy weeknights or entertaining.
Nutrition Facts
Calories: 378kcal
Carbohydrates: 23g
Protein: 30g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 85mg
