Garlic Roasted Chicken with Pan-Roasted Vegetables
Recipe: Garlic Roasted Chicken with Pan-Roasted Vegetables
From: Sally Sampson, The $50 Dinner Party
Serves: 6-8
8 bone-in, skin-on chicken breasts
1/4 c. olive oil
6 cloves garlic, peeled
12 shallots, peeled (OR 3 small onions, peeled and quartered)
6-8 carrots, peeled (if desired) and cut into chunks
2 large Idaho potatoes, unpeeled, cut into chunks
1 butternut squash, peeled, seeded, cut into 1" cubes
3 ripe pears or apples, peeled (if desired) and diced
1/2 to 1 tsp. dried sage
1 Tbsp. kosher salt
Heat oven to 450 degrees. Rinse chicken in cold water and pat dry. Place oil, garlic, shallot or onions, carrots, potatoes, squash, and pears or apples into a large mixing bowl & toss well to coat.
Place the sage and salt in a small bowl and mix to combine. Rub half into chicken pieces, on all sides, and sprinkle the other half on the vegetables. Put the vegetables in a large roasting dish and place the chicken on top, skin side up. Bake for about 45-60 min., until juices run clear from the chicken (internal temp about 160 degrees). Serve immediately.
Notes:
This can be prepared with 2 whole roasting chickens of about 5 lb. each. Put the chickens on a roasting rack in the pan, and surround with the vegetables. Cook about 1-1/4 hour.
Other root vegetables can be used, e.g. sweet potatoes, turnips, rutabagas, celery root, parsnips, etc.
Cut the pears or apples into fairly large pieces, the carrots into slices no more than 1/2-3/4" thick, if using breasts, so that they cook evenly. If roasting whole chickens, cut all vegetables to a good size, or they'll get overdone.
The skin on the chicken gets nice and crisp. SO thought just having salt and sage was a little bland; we have tried it with additional herbs (thyme, marjoram, rosemary, etc.) and black pepper and that is good.
The vegetables can be cut and tossed with oil several hours ahead of time, and wait on the counter until you're ready to bake the chicken.
From: Sally Sampson, The $50 Dinner Party
Serves: 6-8
8 bone-in, skin-on chicken breasts
1/4 c. olive oil
6 cloves garlic, peeled
12 shallots, peeled (OR 3 small onions, peeled and quartered)
6-8 carrots, peeled (if desired) and cut into chunks
2 large Idaho potatoes, unpeeled, cut into chunks
1 butternut squash, peeled, seeded, cut into 1" cubes
3 ripe pears or apples, peeled (if desired) and diced
1/2 to 1 tsp. dried sage
1 Tbsp. kosher salt
Heat oven to 450 degrees. Rinse chicken in cold water and pat dry. Place oil, garlic, shallot or onions, carrots, potatoes, squash, and pears or apples into a large mixing bowl & toss well to coat.
Place the sage and salt in a small bowl and mix to combine. Rub half into chicken pieces, on all sides, and sprinkle the other half on the vegetables. Put the vegetables in a large roasting dish and place the chicken on top, skin side up. Bake for about 45-60 min., until juices run clear from the chicken (internal temp about 160 degrees). Serve immediately.
Notes:
This can be prepared with 2 whole roasting chickens of about 5 lb. each. Put the chickens on a roasting rack in the pan, and surround with the vegetables. Cook about 1-1/4 hour.
Other root vegetables can be used, e.g. sweet potatoes, turnips, rutabagas, celery root, parsnips, etc.
Cut the pears or apples into fairly large pieces, the carrots into slices no more than 1/2-3/4" thick, if using breasts, so that they cook evenly. If roasting whole chickens, cut all vegetables to a good size, or they'll get overdone.
The skin on the chicken gets nice and crisp. SO thought just having salt and sage was a little bland; we have tried it with additional herbs (thyme, marjoram, rosemary, etc.) and black pepper and that is good.
The vegetables can be cut and tossed with oil several hours ahead of time, and wait on the counter until you're ready to bake the chicken.