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Roast Chicken with Vegetables
Roast Chicken with Vegetables
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
115 minutes
Elevate dinner with a succulent roast chicken nestled on flavorful root veggies, all cooked in a rustic cast iron pan for a simple yet impressive meal.
Ingredients:
  • 1 (4 to 4 1/2) pound chicken
  • Kosher salt and freshly ground black pepper
  • 6 garlic cloves, smashed and peeled (smash with the side of a chef's knife, makes it easier to peel)
  • 6 thyme sprigs
  • 3 medium rutabagas, peeled, trimmed, and cut into 1/4-inch wedges
  • 2 medium turnips, peeled, trimmed, and cut into 1/4-inch wedges
  • 4 medium carrots, peeled and cut in 2-inch segments
  • 1 small yellow onion, peeled, roots trimmed but kept intact kept intact, cut into quarters
  • 8 small red-skinned new potatoes
  • 1/3 cup extra virgin olive oil
  • 4 tablespoons butter, room temperature (spreadable)
Instructions:
  • Allow the chicken to reach room temperature before placing it in the oven to ensure even cooking.
  • Preheat your oven to a toasty 475°F.
  • Remove the wishbone: Using a paring knife, carefully cut out the wishbone from the neck/breast area of the chicken. Use your fingers to locate it. Removing the wishbone will facilitate carving the chicken after cooking.
  • Enhance the flavor: Season the chicken cavity liberally with salt and pepper. Stuff it with three garlic cloves and sprigs of thyme, using your hands to distribute them evenly throughout.
  • Prepare the chicken: Cut a 3-foot section of cotton kitchen string. Place the chicken breast up with legs pointing towards you. Tuck the wing tips under the chicken. Wrap the string under the neck end, then over the breast, pulling towards you to lift the breast. Cross the string under the breast, above the cavity and between the legs. Wrap each end around the closest leg end, and tie tightly to bring legs together.
  • Coat the vegetables with olive oil: In a bowl, combine the vegetables, onions, garlic, and remaining thyme sprig. Drizzle with 1/4 cup of olive oil and toss to ensure everything is well coated. Season with a generous amount of salt and pepper. Place a layer of root vegetables in a large cast iron pan (or a regular roasting pan if needed). Optionally, keep the potatoes separate at this point and arrange them around the chicken.
  • Coat the chicken generously with olive oil and season generously with salt and pepper.
  • In a skillet, nestle the chicken on a bed of vegetables. Spread a layer of butter over the chicken breasts and add extra thyme sprigs on top if desired.
  • Roast the chicken in the oven at 475°F for 25 minutes, then lower the heat to 400°F and continue roasting for 45 more minutes, or until the thigh registers 165°F on a meat thermometer and the juices run clear.
  • Let chicken rest: Place the cooked chicken on a cutting board, cover with foil, and let it rest for 20 minutes. Keep the vegetables warm in the turned-off oven. Toss the vegetables in the cooking juices before serving.
  • For an elegant presentation, place the assorted vegetables on a serving platter and artfully arrange the chicken pieces on top.

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