Foodie Friday: Roasted Chicken & Veggies.

Though it doesn’t have a terribly elegant name, this one-pot dinner is one of my all-time FAVES. Not only is it amazingly easy, it uses up whatever veggies you happen to have sitting around, makes your house smell phenomenal and is beyond delicious when ready to serve. My Mom used to make it for us, and I remember the amazing aromas wafting up to my bedroom…such great memories that I now hope to pass along to our little man! So far, he seems to enjoy this meal just as much as I do! (Frankly, I’ve never met anyone that hasn’t loved it! :))

Enjoy, can’t wait to hear what you think! xo

Roasted Chicken-5000

Start with a variety of your favorite (roast-able) veggies. (A safe bet for us is always carrots, potatoes, onion, celery and garlic.) Feel free to exclude what you don’t have/prefer and use whatever your family would enjoy! Give them a large dice and throw into a large dutch oven, my cooking vessel of choice. I love the even heat it provides, but if you don’t have one use a sheet (cookie) tray with a substantial lip on it! Again, use whatever you have!

Coat veggies in good olive oil, salt, pepper and whatever herbs you may prefer. I enjoy my dried Herbs de Provence (a pre-mixed, tasty collection of herbs) in this recipe, but thyme, rosemary, etc. could all be great additions. Choose a 4-8 lb. whole roasting chicken (Based upon how many you will be serving…I usually go for a 6 or 7 pounder for the three of us if I want a good amount of leftovers.) and take it out of its packaging, be sure to remove pack of organs from inside the cavity. Place on top of the veggies in the dutch oven, drizzle with olive oil and season with the salt, pepper and herbs you chose for your veggie mixture. (Note: some may recommend tying the chicken’s legs together to keep the juices inside during cooking. I couldn’t find my kitchen twine when making this particular bird, so I omitted that step.) Leaving the lid off, place in a preheated 375 degree oven, for approx. 20 minutes per pound of chicken, or until internal temperature is 165 on a food thermometer. So EASY!

This, my friends, is the final, delicious result. Your chicken is crispy on the outside, moist on the inside, the veggies are soft and caramelized having cooked in the chicken juices, and there is plenty of that juice collected in the bottom to drizzle over your meal! Yummmmm-o!

Roasted Chicken-5008

Serve sliced, with the roasted veggies and a loaf of crusty bread with butter.

Happy Friday and Happy Easter, all! :)

P.S. I always store the leftover whole chicken, veggies, and juices in the dutch oven! Just throw the lid on and keep in the fridge! So simple. Also, when all the usable meat and veggies have been eaten, I just throw the dutch oven (with the leftovers still inside) on the stove, add in a few more diced veggies, cover it all with water and simmer for a few hours. Strain, and Voila! chicken stock to put in the freezer for another day!! Such a great way to not let anything go to waste and get the most out of your one-pot meal!

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