ROASTED CHICKEN AND ROOT VEGETABLES

I make this roasted chicken and root vegetable dish very often during the winter. I hesitated to share the recipe here because well, a roasted chicken is a little sort of 1980’s; somewhat unhip and unremarkable. Yet, it is also undeniably nostalgic and comforting and, of course, delicious.

Roasting a whole chicken is in fact what inspired me to cook many years ago when I was a University student and could barely boil an egg. It may not have been all that wonderful, but for my starving-student friends and myself it sure was and it gave me the confidence to keep cooking.

Through the years, as my cooking skills improved, I attempted to perfect my little roasted chicken — brining it for 24 hours ahead, spatchcocking it, slathering it with a pound of butter, flipping it half way through cooking, dousing it with fancy imported spices — I’m pretty sure I did it all. Some results were worth the effort but I soon realized that for an equally exceptional outcome, a super simple approach could not be beat. Unfortunately, as simple as this recipe may be, I cannot sell it as a quick weeknight dinner unless you are willing to eat a little late. Start to finish it is about two hours. So make this your Sunday supper, or even a Friday night ritual (á la barefoot contessa) which sounds pretty awesome to me. It’s so easy and so good, you might even want to throw in a second bird to use for lunches throughout the week.

About the recipe

You don’t have to roast your chicken with vegetables, but when blessed with beautiful, seasonal root vegetables like we are now, it would be a shame not to. Plus who can resist a one-pan complete meal? It’s such a good deal for all involved.

A combo of carrots, parsnips and potatoes is what I usually stick to, always with some garlic and shallots thrown in, but use any hearty vegetables you love. Having said that, may I suggest you always include potatoes because there is nothing better than potatoes cooked in chicken fat.

Coat the vegetables really well with olive oil before placing the chicken on top so they don’t dry out while cooking. You will also have to give the vegetables a good toss several times throughout the roast because they have a tendency to stick to the pan if you don’t. This also ensures all the vegetables are benefitting from the wonderful juices the chicken releases. Lastly, it goes without saying that the quality of chicken you buy will make a difference. Finding affordable, organic chickens is always a bit of a challenge but do try and hunt down the best you can find. In my area I find pretty great ones here.

A few more tips for a juicy, perfectly-cooked whole chicken (#1 and #5 are not optional)

1. The chicken must be at room temperature before cooking; take it out at least a half hour prior to roasting, 1 hour is best.
2. Trussing is not necessary, if you truss, it’s best to do a loose tie — I find the legs cook better this way.
3. Don’t buy a huge chicken – aim for 3-4 pounds.
4. Roast for at least 1 hour and fifteen minutes. Anything less and the bird will not be cooked, or crispy, enough.
5. Once cooked, let the chicken rest for at least 20 minutes before carving.

Similar recipes you might enjoy:

Roasted Chicken With Grapes

Moroccan Sheet Pan Chicken

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ROASTED CHICKEN WITH ROOT VEGETABLES

Author: Sandra Valvassori

Servings 4 -5

Ingredients  

1x2x3x

• 1 4- pound chicken
• 2 heads garlic halved
• 6 carrots peeled and cut into 3-inch lengths
• 4-6 medium parsnips peeled and cut into 3-inch lengths
• 6 small Yukon Gold potatoes scrubbed and quartered
• 6 shallots halved (or 2 small onions, quartered)
• 1/4 cup extra-virgin olive oil divided
• Kosher salt
• Freshly cracked pepper
• 2 tablespoons unsalted butter softened
• Small bunch of thyme or rosemary optional

Instructions 

• Remove the chicken from the fridge 30-60 minutes before cooking.
• Preheat the oven to 450ºF.
• Place the vegetables in a large roasting pan. Drizzle the vegetables with 3 tablespoons of olive oil and season with salt and pepper. Toss well to coat and spread evenly across the pan.
• Place the chicken on a cutting board or large plate. Pat the chicken dry with a few paper towels. Sprinkle a generous amount of salt and pepper inside the cavity and on the underside of the chicken. Using your fingers, gently separate the skin from the flesh across the breasts and thighs. Rub the butter and a little salt between the skin and the flesh. Rub the entire bird with the remaining olive oil. Stuff the cavity with the thyme and generously sprinkle the top with salt and pepper then place it, breast side up, on top of the vegetables. Fold the wingtips underneath the body of the chicken so that they fit snugly. If trussing, tie the legs loosely with kitchen twine.
• Place the pan in the oven and lower the temperature to 425 degrees. Roast, tossing the vegetables every 15-20, until the chicken and vegetables are deep golden and cooked through and the chicken registers 170°F in the thickest part of the thigh, about 1 hour and 15 minutes to 1 hour and 30 minutes.
• Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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