Roasted Chicken with Root Vegetables

Roasted Chicken with Root Vegetables

It all started with a trip to Haskell’s Wine & Spirits in Burnsville. I needed to buy a corkscrew for a gift, but I felt a little guilty for not buying a bottle of wine. My thinking is that if you want to have local wine shops you need to buy wine from local wine shops, so I started browsing and chose an unassuming little Cotes-du-Rhone. For whatever reason that made think of roasted chicken, and off we went! It’s amazing how many resources you can find online for roasted chicken, and I can’t imagine you’d go wrong with any of them. After quite a bit of really fun research, I centered on recipes by Thomas Keller, the chef from The French Laundry in Napa Valley. I found a post on Adam Keller’s “The Amateur Gourmet” blog which detailed his experiences, and that’s the recipe upon which I based my meal.

Some interesting tips that I learned, but didn’t quite have time to implement:

  • Let the chicken stand, uncovered, in the refrigerator for up to two days. This lets the bird dry out sufficiently to give you a nice crispy skin.
  • Let the bird stand on the counter for around two hours prior to cooking. This will allow it to come to room temperature and give you more even roasting.

I did let the bird come to room temp, but I found out about the drying time too late to give it a try this time. I’ll definitely give that a go next time so that I can find out how it works. I also bought bone-in skin-on thighs and drumsticks for my roasting, rather than trussing a whole bird. We like the rich flavor of the dark meat, so this is what we’d normally do. I’ve roasted an intact bird in the past and enjoyed it greatly, but if I’m not planning to make a grand presentation then this is my preferred method.

This was a simple recipe, but I really don’t see any need to make it complicated. The pieces are so succulent and juicy, and they paired perfectly with the Cotes-du-Rhone which inspired the whole meal. Cath and I oohed and ahhed our way through the meal, and our girls seemed quite pleased as well. Another bonus: we found out we enjoyed rutabagas! I’ve had them before in pasties in the Upper Penninsula of Michigan, but this was possibly the first time we’ve made them in our kitchen. They tasted great, and I’m sure we’ll find a way to work them into our cuisine on a regular basis.

Ingredients

  • 8 bone-in skin-on chicken thighs
  • 4 bone-in skin-on chicken drumsticks
  • Kosher salt and freshly ground black pepper
  • 6 garlic cloves, smashed, peeled and chopped
  • 6 thyme sprigs
  • 1 large rutabagas
  • 4 medium carrots, peeled, trimmed, and cut in half
  • 1 small yellow onion, cut into quarters
  • 8 small red-skinned potatoes
  • 1/3 cup olive oil
  • 4 tablespoons (2 ounces) unsalted butter, at room temperature

Preparation

Remove the chicken from the refrigerator and let stand at room temperature for 1 1/2 to 2 hours, or until it comes to room temperature.

Preheat the oven to 475 F.

Generously season the chicken with salt and pepper.

Cut off both ends of the rutabagas. Using a vegetable peeler, peel away the skin, working from top to bottom and removing any tough outer layers. Cut into 3/4-inch pieces. Peel carrots, and cut into two-inch pieces. Cut red potatoes into chunks about 1-1/2 to 2 inches.

Combine all the vegetables and the roughly chopped garlic cloves and thyme sprig in a large bowl. Toss with 1/4 cup of the oil and season with salt and pepper. Spread the vegetables in a large cast-iron skillet or a roasting pan.

Rub the remaining oil over the chicken. Season generously with salt and pepper.

Layer the vegetables evenly on the bottom of the roasting pan, and then layer the ckicken on top.

Cut the butter into small pieces and place one on each piece of chicken.

Place the chicken in the oven and roast for 25 minutes. Reduce the heat to 400 F and roast for an additional 45 minutes, or until the temperature registers 160 F in the meatiest portions of the bird and the juices run clear. If necessary, return the bird to the oven for more roasting; check it every 5 minutes.

Transfer the chicken to a carving board, cover with foil and let rest for 10 minutes.

Just before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glaazing them with the pan juices.

Arrange the pieces of chicken on a serving platter along with the vegetables and serve.

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One Response to Roasted Chicken with Root Vegetables

  1. cathincolor says:

    This may be simple….but it certainly was delicious!

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