Tuesday, January 3, 2012

Honey, what's for dinner? Easy Roasted Chicken with Vegetables




  • 1 chicken, about 3 pounds, or 7 to 8 lbs to serve 4 (Purdue chicken with pop up timer)
  • Sprig fresh rosemary
  • Sprig fresh thyme
  • Salt and freshly ground black pepper
  • 1/4 cup melted butter
      Roasted vegetables
  • 6 or 8 small potatoes, peeled and cut into quarters
  • 4 or 6 carrots, cut in half, then halved lengthwise
  • 3 leeks, washed, trimmed and cut into logs
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 bay leaves
  • Fresh thyme


For the chicken: Preheat the oven to 400 degrees F. Stuff the chicken with the herbs and truss it. Season all over with salt and pepper. Rub two tablespoons of butter all over the skin of the chicken. Save remaining butter to baste with. Set the chicken in a roasting pan on its left leg. If you have a roasting rack, put chicken on that and place in roasting pan. Pour 1 cup of water into the bottom of pan.

Bake 15 minutes. Turn the bird onto its right leg for 15 minutes. Finally, set it upright and continue cooking until done, about 1/2 an hour more or until the juices run clear. If making a 7 to 8 lb bird, it will take longer. Remember to baste the bird constantly as it roasts. It is done when the juices at the leg run clear.

For the vegetables: Preheat the oven to 400 degrees F. Toss the vegetables with the olive oil and salt and pepper. Spread over a baking sheet.  Add in the bay leaves and thyme. Bake until tender and even slightly caramelized, about 1 hour, tossing occasionally.

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