My Simple Roasted Chicken with Quick-Roasted Root Vegetables is based on the KISS principle, to produce a perfectly cooked moist chicken with beautiful skin and delicious roasted veggies
The Making of Simple Roasted Chicken with Quick Roasted Root Vegetables
It has been said, if you can roast a whole chicken, then you are a good cook. If that’s true, then this recipe for Simple Roasted Chicken with Quick-Roasted Root Vegetables should make you a superstar cook.
"It has been said, if you can roast a whole chicken, then you are a good cook."
The method I use in this recipe for the roasted chicken part of the program is adapted from a recipe by Chef Thomas Keller of French Laundry and Per Se fame.
With the coming of fall, roasted root veggies sounded like the perfect accompaniment to me. The problem I find with roasted veggies is, some of the veggies cook up fine, and some get caramelized but are still underdone.
Cook's Illustrated to the rescue.
I had just read an article in the November December issue of “Cook’s Illustrated” that seemed to have a cure for that. While I often find “Cook’s” to be overly fussy using many more steps than I’m wanting to take, in this case, it all made a lot of sense. And with their method, the cooking time was less than half of the normal time, so the method would work well within the cooking times of roasting the chicken…voila, easy, in the oven, no mess dinner.
Remember the KISS principle, (Keep it Simple Stupid), and you will have the most perfectly cooked moist chicken with beautiful skin (which, if you must, you can remove to save some calories, but I LOVE the skin and eat it with relish); you will also have some perfectly cooked veggies to go with.
Simple Roasted Chicken with Quick Roasted Root Vegetables
Ingredients
- 1 whole chicken giblets removed, rinsed and well dried inside and out
- 2 teaspoons salt plus more for the veggies
- 1 large fennel bulb tops removed and cut laterally into 6 pieces
- 4 large carrots peeled, cut into 3-inch lengths, halved or quartered into pieces that are about ½ inch thick
- 4 parsnips peeled and sliced 1 inch thick on the bias
- 12 small red fingerling potatoes
- 5 ounces small shallots peeled and left whole
- 2 – 3 small about 2 – 3 inch in diameter turnips, peeled, halved and then each half cut into quarters (not sliced but chunked)
- 2 – 3 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons chopped parsley
- 2 tablespoons fresh lemon juice
Instructions
- Put one rack in the upper third of the oven, the other on the lower third. Heat the oven to 425 degrees. Place a rimmed cookie sheet into the lower third of the oven to heat. (There should be at least 6 inches between the racks 8 is better)
- After drying the chicken well, salt the inside cavity with half the salt, use the rest to sprinkle all over the chicken. Put the chicken in an ovenproof skillet and place in the upper portion of the oven to cook for 1 hour. Check for doneness, if not cooked thoroughly, cook until it is (but mine usually only takes an hour).
- While the chicken cooks, prepare the vegetables.
- After the veggies are prepped, put the fennel, carrots, parsnips, potatoes, and shallots into a microwave-safe bowl, cover, and microwave for 5 – 8 minutes, or until the small pieces of carrot are pliable. Drain the liquid from the dish, add the turnip; then toss with about 2 tablespoons of olive oil, and sprinkle generously with salt and freshly ground pepper. Spread evenly on the preheated cookie sheet, cook for 20 minutes, stir, and continue to cook for about 10 minutes more, or until all the vegetables are soft and lightly caramelized.
- Remove the veggies to a warmed serving dish, allow the chicken to rest for 10 minutes, then carve the chicken and place on top. Melt the butter with 1 tablespoon of oil (the microwave works great for this) then add the parsley and lemon juice. Spoon over chicken/veggies. Serve immediately.
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