A Quick-n-Simple Roasted Chicken with Root Veggies

A Quick-n-Simple Roasted Chicken with Root Veggies

Larisa Stephenson

Larisa Stephenson

March 8th, 2018

http://www.thewildmother.blog/

A Quick-n-Simple Roasted Chicken with Root Veggies

Serves 4 adults & 1 toddler with left-overs
30 minutes active time
110 minutes total time
Easy

I go through these phases where I will invite family and/or friends over for dinner the same day that the idea pops into my head. When they reply, “Yes! We’d love to come!” I then inform my wife that we’re having people over for dinner. Over the years she’s reluctantly learned to roll with it, probably because I will throw together a meal I know she’ll love.

Today was one of these days, and by 9AM I had invited my in-laws over for dinner. I also promised an oven-roasted chicken with root veggies, so I could not back out of doing that dish when I recalled at 2PM that we had a meeting with the Director of our son’s daycare. Whoops. The great thing about root veggies is that they actually do not take a lot of prep time until you want to be a fanatic and do all the peeling, cutting to exact length, etc., and since I didn’t have that kind of time, nor did I want to lose extra nutrients by peeling the carrots, etc., I scrubbed them, quickly cut them, and set them aside. Once that was done, the cooking was going to be quick when I returned, especially since I also made a side of mac-n-cheese to tide our son over before the full meal was ready to be served.

So, for a last-minute quick-n-easy meal that is pretty hard to screw up as long as you get the chicken to 165 degrees Fahrenheit to be fully cooked, I recommend this recipe.

Ingredients
salt & pepper to your liking
¼ cup + 3 tbsp olive oil
1 organic whole chicken, approximately 4.75 lb
1.5 lbs organic fingerling potatoes, cut in half or fourths
2 parsnips, sliced into ½-in pieces
1 bunch radishes, sliced in ½
1 bunch carrots, sliced into ½-in pieces
½ lemon, shove into the cavity of the bird
1 fennel bulb, sliced into ¼-in rings (save a few to shove into the cavity of the bird)
½ yellow onion, sliced into wedges (save a few to shove into the cavity of the bird)
4 garlic cloves, crushed
1/3 cup non-oaky Chardonnay
32 fl oz. chicken stock

Directions
In a 6-QT Dutch oven on the stove heat the 3 tbsp of olive oil, then brown the chicken on all sides. While you are doing this, pre-heat the oven to 450 degrees F and remove the top rack (the Dutch oven will go on the middle rack in the oven).

Once the chicken is browned, stuff the cavity with the lemon, some onions and fennel, and sprinkle the back of the chicken with salt and pepper before placing the bird breast side up in the Dutch oven. Then add in all the root veggies and garlic, stuffing them in the tightest corners that are left in the pot. Pour the 32 fl oz of chicken stock, and the 1/3 cup of Chardonnay over the bird and veggies, sprinkle salt and pepper over the bird and veggies, then cover with the lid and throw into the oven.

The browned chicken will be in the oven 20 min at 450 degrees, and then lower the temp to 370 degrees and cook (for about another 60 minutes) until temp of the thickest part of the thigh without the thermometer touching the bone reads 165 degrees. Pour yourself a glass of the Chardonnay, instruct someone else to set the table, and relax with your loved ones until the meal is ready to serve. This is a good time to discuss the toddler’s inheritance, throw Summer vacation ideas out to the group, and plan a date night with your partner on a night when your in-laws can babysit their grandchild. It’s amazing what you can get people to agree to when you’re about to feed them.

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Ingredients

  • salt & pepper, to your liking
  • ¼ cup + 3 tbsp olive oil
  • 1 organic whole chicken (approximately 4.75 lbs.)
  • 1.5 lbs organic fingerling potatoes, cut in half or fourths
  • 2 parsnips, sliced into ½-in pieces
  • 1 bunch radishes, sliced in 1/2
  • 1 bunch carrots, sliced into ½-in pieces
  • ½ lemon, shove into the cavity of the bird
  • 1 fennel bulb, sliced into ¼-in rings (save a few to shove into the cavity of the bird)
  • ½ yellow onion, sliced into wedges (save a few to shove into the cavity of the bird)
  • 4 garlic cloves, crushed
  • 1/3 cup non-oaky chardonnay
  • 32 fl oz. chicken stock