The Foodist: Classic Roasted Chicken
This recipe, The Foodist: Classic Roasted Chicken is a crowd pleaser and a really easy meal. The roughest part of this recipe is the peeling of vegetables and prep. But the bones, skin, fat, peels, and ends make a terrific chicken stock!
This is a hearty meal with a terrific gravy. If you can, serve this with bread, serve it on bread to collect all that good juice. Bon appetit!
- 1 roasting chicken or chicken halves
- 2 turnips, peeled and large cubes
- 2 potatoes, peeled and large cubes
- 2 carrots, peeled and large chunks
- 2 celery, chopped
- 2 onions, peeled, haved and sliced
- 2 cloves garlic sliced in quarters
- 1 tbs fresh thyme, chopped
- 1 tbs fresh rosemary, chopped
- Salt and pepper
- 2 cups chicken stock
- 2 Tbsp butter
- 2 Tbsp garlic olive oil
- Preheat oven to 425F.
- Prep and dry the chicken. Season all sides of the chicken with salt and pepper.
- It is at this point that you will want to flatten the chicken or cut apart. Set chicken to the side.
- In a cast iron pan heat butter and a tsp of oil. Add onions and garlic and sweat for 15 minutes. Add the chopped vegetables, broth, and herbs. Let cook for an additional 10 minutes.
- Add the contents of the cast iron pan to a glass pan, or cook the chicken in the cast iron pan. Either way, add the chicken to the top of the vegetables, add salt and pepper and garlic oil to coat and place into the hot oven.
- Cook for 40 minutes or until chicken’s internal temperature is 160F or more.
- Remove from the oven. Let rest for 10-15 minutes. Serve and enjoy!