So, the new year is upon us, and my husband and I are trying really super hard to kick our delivery habit. The other day, I drooled as I watched an UberEATS cyclist go around my block 5 times before they finally delivered my lukewarm Lebanese food. It was, honestly, not worth it.
So, this morning I woke up late and thought, “Well, rough start to those resolutions, but we’ll pick this up by the end of the day.” I shook off the defeat and decided that I was going to make dinner tonight.
I coaxed the slumbering lawyer out of bed and we went on a walk with our dog to the local butcher. It was great. The sky was grey, per usual, the snow turned to rain, so we put the dog’s ridiculous raincoat on him, which was hilarious, and it wasn’t as cold as it was yesterday.
We got to the butcher, and I was like “Oh, I have to speak French now.” Which I totally did, and I even learned how to ask the butcher to disembowel my chicken, which I promptly forgot, but I will ask again. Then, with disemboweled chicken in hand, I went home and got ready to make this beautiful dinner.
Unfortunately, the outdoor market wasn’t open, and the Monop’ has a sad selection of produce, so I wasn’t able to find parsley, but I love this recipe because it is easy to make, and is easily adaptable to everybody’s tastes.
Simple Roasted Chicken with Root Vegetables
4-5 lb Chicken
4 tbs Butter, melted
1 tbs Dried herbs (optional)*
2 tbs Kosher salt
1 tsp Cracked black pepper
1 Sweet onion (red, or yellow)**
2 cloves Garlic
Assortment of Root Vegetables, peeled
(parsnip, beets, and carrots are really nice)
3 medium-sized red potatoes
2 tbs olive oil
- Pat your chicken as dry as you can, this helps the skin get crispy.
- Preheat the oven to 400 F
- Mix together the salt, dried herbs, and pepper. Sprinkle this mixture all over the chicken and rub inside the cavity of the bird, you may have some left over. Allow the chicken to rest on a rack in a roasting pan until it comes to room temperature, about 1 hour.
Note: You can also leave the chicken like this overnight and uncovered in the fridge for an even more flavorful chicken tomorrow!
- Cut the peeled root vegetables and potatoes into 1-2” pieces.
- Mince the garlic, dice the onions and add to root vegetable mix. Mix this with the olive oil and a sprinkling of salt and pepper.
- When the chicken has come to room temperature, arrange vegetables in the bottom of the roasting pan. Pour any liquid over the chicken.
- Rub the butter into the skin of the chicken, and inside the cavity. Place the chicken breast side up, and put in the middle of the oven.
- Roast for 20 minutes and then flip the bird over, so it is breast-side down. Bring the temperature down to 375 and roast the chicken for another 30 minutes.
- Carefully flip the bird over one additional time and roast for another 10 minutes, or until done.
- Remove from oven and allow to rest for 10 minutes.
- Carve the chicken, and toss the vegetables in the roasting pan so that they are dressed with the pan drippings, add the chopped parsley.
- Serve with a light green salad and maybe some cornbread!
*Fresh herbs can also be used, but chop them finely. I used thyme on my chicken, but rosemary, sage, or any herb blend you like will work.
**You can also use young green onions but, if you do, use spring onions not scallions. The green onions will have a larger bulb. Use 4, cut off the dark green parts (save to make Bone Broth)and halve the onion lengthwise.
Edit: I forgot to tell you guys the best part about this recipe! The leftovers make a great lunch just shred the remaining the meat (save those bones for Bone Broth too) and mix it with the leftover veggies. Wrap butter lettuce around a 1/4-1/2c of the mix with any sauce of your choosing. I prefer mustard, but I know there are weirdos out there with a vendetta against it. These are perfect to brown bag to the office, or send with the kids to school!