Monday, March 16, 2015

Whole Roast Chicken with Veggies

Captain's Log

Hello again!

And now for a return to the savory: roasted chicken! A chicken is actually the first item that I blogged a few years ago, but I was still figuring out my blog methods, and I've had a lot more practice at chickens since then. My hubs loves this chicken so much. He requests it maybe once a week? I need more variety than that, so, we eat this probably close to 1-2x/month.

As an overview, my strategy is to keep it simple and let the chicken just taste like an amazing chicken. I don't flavor it much beyond salt, with aromatics inside the chicken which may or may not have any influence at all. I like the skin browned and crispy and the inside juicy flavorful. I cook veggies in the same pan as the chicken so they can soak up those delicious juices. I have a SUPER AMAZING method for roasting potatoes, but I'll save that for another day---today's blog shows potatoes cut up with other veggies around the chicken, and they're pretty darn good that way as well.

Start with a whole chicken. I try to get the organic ones, which at my store are usually about 5lbs. You'll need to add cooking time if yours is larger and, you know, vice versa.

Actually, here's the whole ingredient list:
  • 5lb chicken
  • 1 medium yellow onion
  • 2-4 cloves garlic
  • few sprigs thyme (3-6 will do ya) (dried herbs are fine too)
  • a lemon if you like lemon with chicken
  • 4-5 carrots, more/less depending on the # of people you're feeding. Here I actually used those little baby carrots because they're what I had in the fridge.. maybe two handfuls?
  • potatoes, ideally Yukon Gold. 2-4 total should be enough.
  • olive oil for drizzling
  • salt (highly recommend kosher or coarse)
  • pepper