I love roasted chicken. It’s a classic simple dish, and you can add whatever other vegetables to roast along with it. Here I’ve added some root veggies in carrots and parsnips as they are more seasonal. This technique will give you a lot of food with not a lot of work, and it surely wont break the bank. If you wanted to add or swap vegetables, go ahead. Just make sure you par cook the harder vegetables (i.e. beets) before you put in the ones that will cook more quickly like mushrooms or green beans.
- Chicken, 1 ea. I’ve used a small 3lb Amish Bird.
- Potatoes, about 8 redskins, halved
- Onions, 1 ea, large dice
- Mushrooms, about 12ea, halved
- Green Beans, about 30
- Carrots, 3ea, oblique cut
- Parsnips, about 4ea, oblique cut
- Cherry Tomatoes, about 20ea
- Garlic, 8 cloves, minced
- Rosemary, 3 sprigs, stems removed, lightly chopped
- Olive oil / Butter, as needed
- Flour, 1-1/2tbl
- Chicken Stock, about 2 cups
Preheat oven to 450. Place seasoned chicken in the oven to begin hard cooking the skin, then after 10 minutes, turn the heat down to 400 and add hard vegetables (carrots and parsnips) and potatoes. Continue cooking for about 8 more minutes, and add the rest of the vegetables. Once chicken reads 160 on a thermometer, remove the chicken and set aside, and continue cooking the veg until tender. Remove all veg from pan and add flour to the greases accumulated in the bottom of the pan, adding a little bit (about a tablespoon) of oil or butter if needed to create more of a roux. Cook the flour and fat over medium heat for about a minute or two, then add chicken stock. Continue cooking until sauce thickens, and season with salt, and lemon juice as needed. Cut the chicken in half if desired, and plate up with some of the potatoes and veg, and finish with sauce.