Roasted Chicken with Veggies

Spring is right around the corner so I decided to make  a last-ditch effort to create a winter-ish dish. Not like anyone wants to be reminded of winter, but I figured it was the least I could to politely say bon voyage. So, as usual, I hit up the cookbooks and flipped through some of Ina Garten’s recipes (she rocks FYI), then I hit up the google to find some recipes and came across the Amateur Gourmet’s rendition of Thomas Keller’s Ad Hoc @ home roasted chicken. This looked really good and I was sold. Time to roast me a chicken and root vegetables…

“Hey, I’m looking for a rutabaga”

“Sure, over there in the barrel”

“The thing that says turnips?!”

“Yea”

“But I’m looking for a rutabaga…”

“Yea, same thing”

“Uh, OK, thanks…”

Good thing for produce guy and his thorough explanation right?! I mean, I would never know the difference if it weren’t for his extensive produce knowledge. Thanks vague produce man, thanks.

Anyway, who cares about turnips and rutabagas, let’s the roast the damn things and eat ’em. According to the Amateur Gourmet guy it’s worth it…

Serves: ~4
Prep time: ~25mins
Cook time: ~2hrs
Total time: Freakin’ long but worth it

Get yourself:

  • 1 4-4.5lb Chicken
  • 2 Rutabagas
  • 2 Turnips
  • 2 Leeks
  • 1 Vidalia onion
  • 8-10 Small red potatoes
  • 8 Long carrots
  • 1 Small head of garlic
  • 1 Lemon
  • 4T Butter
  • 1t Rendered duck fat (optional)
  • .5C Extra Virgin olive oil
  • 8 sprigs of thyme
  • Salt and cracked black pepper
  • Butchers twine or something to truss the chicken
  • Big ass roasting pan or cast iron skillet
  • Digital thermo because when the temp hits 160F that chicken is done!

First things first, if you want crispy skin then you should let your chicken air dry on the counter for 2 hours before cooking. Then you should take some paper towels and dab the skin to absorb any residual moisture.

Dry skin = Crispy skin

Now we can move on…

Preheat oven to 425

Prep your veggies

I know it looks like a daunting mountain of veggies to peel

Put some music on and get to preppin’

Let’s start with the leeks

Cut the dark green off

I feel like I’m wasting money when I buy these I mean you end up cutting and tossing half of it away

Now, stand it up and slice almost in half

Turn, slice almost in half again

Got it?!

The veg, the myth, the legend…the rutabaga

It’s waxed

Peel off the outer skin and then cut into wedges

Rutabaga, done

Turnip time

Same thing

Peel and then wedges

For the onion just cut the tip off lay flat

Then cut through the root end into quarters

Pull three cloves of garlic off the head, peel and smash with knife

Quarter your carrots

Gather 4 stalks of thyme

Rinse potatoes, but leave whole and unpeeled

Add all of these plus the veggies from above into a big bowl

Toss in the olive oil and 1tsp each of salt and pepper

Mix it all up real good and throw ’em into whatever your baking them in

I used a nice big cast iron pan

Veggie’s, done

Chicken time…

Separate the skin from the flesh with your fingers

Inconspicuously slip 4T of butter under the skin

I rubbed duck fat all over the skin, but you can use butter or a light oil like canola

Sprinkle 1tsp salt and cracked black pepper over the chicken skin

oh yea, don’t forget to remove the giblets from the cavity

Add 1 tsp of salt and pepper to cavity

Quarter your lemon and stuff it in

Stick the remainder of the thyme stalks in

Get the remaining head of garlic and slice the top off, stuff it in there

Truss the chicken legs and tuck the wing tips under the body

Push the veggies to the side and nestle the chicken right in the middle of the whole thing

Put in the 425F oven feet first

Roast for 25mins

Drop oven temp to 400F

Rotate so the feet are facing you

Roast for 45mins or until a meat thermo reads 160F

In due time, a gorgeous, fragrant, crispy chicken will grace you with its presence

Put the chicken aside and let rest so the juices can redistribute

You can throw a foil tent over it

I like my roasted veggies really caramelized so at this point I threw ’em back in for another 25mins

That’s all folks…

A classic roast chicken

If you’re into roast chicken and veggies then this is right up your alley

The chicken was SO juicy and had great flavor

Skin was crispy and buttery

The veggies were packed with flavor

Definitely a go-to comfort dish

Enjoy!!

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3 responses to “Roasted Chicken with Veggies

  1. Firstly, yes, they’re clearly not the same thing, as your thorough photo-documenting shows us. Secondly, this recipe sounds so tempting even for newbie foodie like me because of the way it connects you to just a whole lot of veggies and a big old chicken. But, do you have any tips for newbies who aren’t familiar with how to “separate giblets” and “truss” the chicken? 🙂

    • Hey Maria-

      I’m working on a DIY Chicken Truss pictorial…with regard to removing giblets…when you buy a whole chicken you will find a bag inside the chicken cavity that contains the neck, heart, lungs, kidneys, and liver. Just reach on in, pull that bag out, and toss it in the garbage.

      Thanks for stopping by!
      Joe

  2. I want to go smack that produce guy. They are not “the same thing.”

    From wikipedia:
    “The rutabaga, swede (from Swedish turnip), or yellow turnip (Brassica napobrassica, or Brassica napus var. napobrassica) is a root vegetable that originated as a cross between the cabbage and the turnip.”

    They taste slightly different, too. Both are awesome.

    That looks like a damn tasty meal.

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