Roasted chicken with root vegetables
Roasting chicken is a constant reminder that I need to invest in a roasting pan. I always spend more time and energy fabricating up a roasting rack but I have found a system that works flawlessly and rewards me every time with crispy skin.
The best part is I can transfer the pan right to the stove top to finish the sauce, and the chicken is already on an acceptable platform for resting (yes I know I am justifying my cheapness).
It is also a sad day because the garden is about dead. I pulled the last bit of turnips and carrots for the chicken and with a couple frosts already under our belt I am certain the herbs will die out shortly (*cry* *cry* *cry*). I still have a couple pepper plants but they are not doing anything but sitting there looking foliage green. Although time to start plotting for next year so woo hoo and get the garlic in the ground.
For this recipe you will need:
- 2 shallots cut into quarters
- 2 stalks of celery cut into 1 inch section
- 4 carrots cut into 1 inch section
- 2 turnips cut into 1 inch sections
- Couple handfuls of red potatoes cut into quarters
- Handful assortment of herbs (I used thyme, oregano, parsley, tarragon, and sage)
- 2 slices of lemons
- 2 cloves of garlic cut into sections
- Kosher salt and black pepper
- Pinch of crushed red pepper
- Couple teaspoons of chopped rosemary and a couple more sprigs of thyme.
- Extra virgin olive oil or unsalted butter
Steps:
- Preheat your oven to 450 degrees.
- Stuff the chicken with the herbs, lemons, and garlic.
- Rub the outside of the chicken with butter or olive oil, salt, and pepper.
- Take a piece of kitchen twine and starting under the tail of the chicken bring it up and over the legs. Tighten and make a knot so the legs hug the cavity of the chicken. Tuck the wingtips in too.
- Sprinkle the vegetables in the bottom of the pan and toss with salt, pepper, chopped rosemary, leaves from a couple sprigs of thyme, pinch of crushed red pepper, and olive oil or butter (I prefer butter).
- Put the chicken in the oven for 15 minutes and then lower the heat to 400 degrees. Cook the chicken until done (165 degrees in the thigh).
- Remove from the oven and let the chicken rest for 10-15 minutes.
Serve and enjoy!
Hello, gorgeous! Something special about a roast chicken. Have you tried roasting fennel along with one yet? So good! Also, love the rigged pan, it’s actually pretty genius.
Our garden’s just about had it, too. I read that you can pull the tomato plants, roots and all, and hang them upside down, like in the garage or basement, and they’ll ripen up. We’ve got tons of green tomatoes, still. We tried with one and it seems to work, so yay!
One more thing–were you looking for blueberries? Burpee.com, and now’s the time to plant.
Roast chicken with veggies is a big favorite at our house too. Matt started spatchcocking our chicken & we haven’t gone back since it cooks them so evenly & perfect. Out garden got hit but snow & a hard freeze this weekend, so its really over!
i’m so sorry for the seasonal loss of your garden! if i had a green thumb and knew how to keep things alive, i’d be feeling your pain now. my garden dies about 2 weeks after i plant it
this chicken looks so crispy and delicious!
say goodbye to your garden for me, jeff. it’s a sad time indeed, but your bird is outstanding!
It must be sad to know the garden goodies are fading out. Just pull and freeze what you can! Hope you can make good use of the rest of it.
Such a beautiful and simple dish. A roast chicken and root veggies is the hug of the dinner world!
garden schmarden
I have to give you major props as I LOVE this way of roasting waaaaaaay better then a pan. Nice, and I am stealing it.
Roast chicken with roast veggies are to die for…and apparently thrifty too! Nice one.
So sad about your garden. I’ve enjoyed reading about it. You may need to invest in a greenhouse.
What’s funny is that I have a roasting pan, but don’t cook meat.
Gorgeous chicken and roasted veggies. That’s my meal for tonight with mashed potatoes.
I have to say that I love your idea of roasting on a rack over your skillet!
Great pictures!
I think I have 4 chicken roasters but my favorite is my Revol Chicken Roaster and it makes the best chicken too. You can pour the dripping out through the beak!
Amazon has the best price. I paid $50 for mine 2 yrs ago!
http://www.amazon.com/gp/product/B002CVUVQ8
OMG that’s a brilliant set-up!
I’m out the door right now to pick up a whole chicken and some veggies.
Thanks for the idea!
Love the makeshift pan, way to go MacGyver! I don’t think you need a roasting pan with that invention. The recipe looks delicious!