TABLE Magazine contributor Rhonda Schuldt handles a crisis the old fashioned way: by wondering, “What would mom do?” Today’s crisis is that of what to make for dinner. The answer? Time-tested, family style recipes whose healthy leftovers are the beginnings of some inspired “second acts.” Or, otherwise known as Roasted Chicken with Vegetables. This recipe gets you your daily dose of healthy protein with an easily roasted chicken. The addition of potatoes, carrots, and onions gives this dish a home-y feel and will instantly take you back to your days of sitting at the dining table as a child.
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Roasted Chicken with Vegetables
Description
A classic roasted chicken with potatoes, carrots, and onions, cooked until tender and juicy, perfect for a family meal and tasty leftovers.
Ingredients
To prep the chicken:
- 1 whole chicken (about 5 lbs.; giblets removed), rinsed and patted dry
- 3 cloves garlic, peeled but not chopped
- 1 medium onion, peeled and quartered
- 2 tbsp olive oil (or melted butter)
Optional:
- 1 lemon, quartered
- 1 stalk celery, quartered
- 1 bunch each, fresh thyme, rosemary, parsley (or other fresh herbs, such as tarragon, chervil or marjoram)
- Salt and Pepper
To prep the vegetables:
- 6–8 medium red or Yukon Gold potatoes, quartered
- 1 small bag of baby carrots (or 6 large carrots, peeled and cut into 2-inch pieces)
- 1 large onion, peeled and quartered
- 2 tbsp olive oil
- Salt and Pepper
Instructions
To prep the chicken:
- Preheat oven to 350° F.
- Season chicken cavity with salt and pepper then stuff with garlic and the quartered onion; if desired add lemon pieces, celery, and fresh herbs to the cavity.
- Place chicken (breast-side up) in a large roasting pan, tuck the wings underneath the bird and tie the legs together with kitchen string.
- Brush or rub olive oil over the outside of the chicken and season liberally with salt and pepper.
To prep the vegetables:
- Place potatoes, carrots and onion in a large bowl, add olive oil, salt and pepper; toss to coat.
- Place the seasoned vegetables in the roasting pan around the chicken.
To assemble and roast:
- Place the chicken and vegetables in the 350° preheated oven.
- Roast for approximately 20 minutes per pound (1 hour and 40 minutes for a 5-pound bird), or until the inner thigh meat reaches an internal temperature of 165° F.
- Once the chicken is at the proper temperature, remove it from the oven and place it on a cutting board.
- Lightly tent with aluminum foil and let rest for 10 minutes before carving. Place vegetables in a warmed serving dish.
For the pan sauce (optional):
- To make a lovely pan sauce, place the roasting pan on the stove and heat over medium high. Deglaze with ½ cup chicken stock or white wine, scraping up the tasty browned bits.
- Cook for 2-3 minutes to slightly reduce then finish by whisking in a tablespoon of butter.
- Carve the chicken and serve with the roasted vegetables. Drizzle with pan sauce if desired.
Notes
Cooking Tip: Roast 2 chickens for plenty of leftovers! Meat can be removed and frozen for future use, and the bones can be utilized to make homemade stock.
Recipe by Rhonda Schuldt
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