Monday, January 12, 2009

Roast Chicken and Roasted Winter Vegetables

This is a classic, cozy, comfort food for me. Not that I have any old memories of my mom roasting a chicken and smelling the herbs and citrus wafting from the oven before we all sat down to dinner; but, now, it makes my tummy warm and has some deliciously juicy and lovely flavors that just allude to home.

This recipe is from the Bride & Groom: First and Forever cookbook. You will be seeing a lot of recipes from this book in the months to come. EVERYTHING, from meatloaf to carrot cake, I have made out of this book has turned out perfectly delicious. I added a few different vegetables to the mix along with a few other herbs to be stuffed into the chicken. At home, I serve with the veggies, but I also saute some green beans or make a spinach salad (with bacon and a warm viniagrette) as accompaniment.

Roast Chicken and Vegetables
  • 3 carrots (or more) cut into thirds
  • 6 small red new potatoes, quartered if large (optional)
  • 1 medium yellow onion, cut into 6 wedges
  • 1 parsnip, cut into thirds
  • 1 turnip, cubed
  • any other winter root veggie you are in the mood for (butternut squash, rutabaga, or sweet potatoes would work well, too)
  • 3 Tbsp unsalted butter, melted OR 3 Tbsp olive oil
  • 1 chicken (3-4 pounds)
  • 1 lemon, quartered
  • 2 sprigs fresh rosemary
  • 3-4 springs fresh thyme
  • 2 sprigs fresh dill
  • 4 cloves garlic, peeled and smashed
1. Preheat oven to 425°
2. Place the carrots, potatoes, onions, parsnip, turnip and any other root vegetable in a roasting pan (can also use a 9 X 13 glass baking dish). Toss the vegetables with 1 Tbsp of butter or oil. Season with kosher salt and pepper to taste. Cover the bottom of the pan evenly.
3. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the bird under cold running water and pat dry. Put the chicken, breast side up, in the center of the baking dish, on top of the vegetables. Brush the chicken with the remaining 2 Tbsp of butter/oil. Season the cavity and skin generously with kosher salt and pepper to taste.
4. Put the lemon quarters, herbs and garlic cloves into the chicken cavity.
5. Roast for 45 minutes. Remove the dish from the oven. Using tongs, tilt the chicken, pouring the juices from the cavity onto the vegetables, and shake to coat. Baste the chicken with the pan juices.
* If the bird is browning too quickly (meaning, it looks golden and delicious at this point), cover with aluminum foil.
6. Continue roasting until the chicken is a deep golden brown and the juices run clear when the tip of a knife is inserted into the thigh joint, or until a thermometer inserted into the thigh (away from the bone), registers 170°-175°, about 25-30 minutes more.
7. Transfer the chicken to a platter, cover loosely with aluminum foil, and let stand for 10-15 minutes before carving.
8. Using back of spoon, smash garlic and squeeze some lemon juice into the pan juices with veggies. Toss. Drizzle any other juices over carved bird.

Carb options
Obviously adding potatoes or sweet potatoes to the veggie mix on bottom would provide a carb serving for those dining with you. Additionally this comfort food would go well with biscuits or traditional dinner rolls.

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