Simply the Best Roast Chicken!
Sometimes simple does it just fine. Take chicken, for example.You can dress it up, cut it up, marinade it, grill it, and use it in innumerable recipes for soups, stir fry dishes, casseroles, pasta dishes, wraps, and more. One of the most versatile of foods, it is a staple in most, if not every major cuisine and culture.
But just tossing a whole chicken in a high temperature oven with a little butter and some vegetables can result in the most delectable meal you could ask for. And that’s what I did last night.
I usually butterfly chicken, or turkey, for that matter, when roasting in the oven because it results in more even cooking and browning. If you have never tried it, get yourself a pair of very sharp cooking shears and click How to Butterfly a Chicken for excellent instructions.
In fact, it was the recipe presented in the post linked above by Deliciously Organic blog author Carrie Vitt that inspired my version of roast chicken, sans squash but with potatoes. But, bottom line, you can do this using any number of vegetables and combinations thereof. Just be sure the quicker cooking veggies are cut in bigger chunks so they don’t get overdone during the roasting process.
All I did was put four small potatoes, a few carrots in big chunks and two medium onions quartered in with my 4.5 lb chicken, brushed everything with melted unsalted butter, seasoned with kosher salt and freshly ground black pepper, and put it in the oven at 450 degrees for about an hour or so. I used my convection option, but a preheated hot oven will also do the trick. Just be sure to cook until it reaches to 165 degrees in the deepest part of the breast.
Cook’s note: if the chicken seems to be getting too browned before it comes to temperature, cover with foil for the last 15 minutes or so.
As you can see, this came out beautifully. If you click the photo, you will be able to see the resulting juices in the pan – plenty to make a cup or more of delicious gravy to go along with the tender and juicy chicken and the roasted veggies. And that’s what I did.
Like I said, sometime simple does it fine.
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Another note: Using amazingly fresh ingredients helped make this dish even better. The chicken was pasture-raised by Copicut Farms, butchered just a few days before and purchased at the Winchester Farmers Market, and the potatoes and carrots were purchased on the last day of the Wakefield Farmers Market from Farmer Dave’s. There is NOTHING like freshly butchered pasture-raised chicken and locally grown and dug potatoes and carrots… The onions were from Market Basket – but at least were organically grown. 🙂