Thursday, August 23, 2012

Simple Roasted Chicken and Vegetables



Let's all take a minute to thank Jewel-Osco's buy one, get one on chicken drumsticks and thighs that brought us this wonderful post. This gets you the feeling of a full roasted chicken without having to worry about it being unevenly cooked. Feel free to throw some breasts in the mix here if you're a white meat person.

You'll need:

  • 1.5 lbs of chicken thighs, drumsticks, breasts, wings, etc.
  • 4 ribs of celery
  • 3 carrots
  • 2 tbs butter
  • 1/2 white or yellow onion
  • 1-2 tbs olive oil
  • 4 sprigs of fresh rosemary
  • 6 sprigs of fresh thyme
  • 3 large cloves of garlic
Preheat the oven to 450. 

First, we're going to make a bed! Rough chop the celery, carrots and onion and place them in an even layer in a casserole pan (roasting pan if you've got it, but what am I, Rachel Ray over here?). Cut 2 tbs of butter into small pats or triangles and place throughout. If you want to add other veggies go for it, but non-root vegetables like squash might cook quicker than the chicken. If you want to add potatoes put them in the oven by themselves with a drizzle of olive oil for at least 30 minutes before adding the rest of the veggies and the chicken. Either way, your first layer should look like this:


Next, we're going to season some chicken! Place the chicken pieces on top of your veggie layer and give them a good drizzle of olive oil, ideally using a brush to make sure the skin is evenly coated. This will get you nice and crispy skin later. Add salt and pepper to taste. Then, top the chicken and veggies with the fresh rosemary and thyme. Fresh really will go farther with this recipe, but if you only have dried that's fine, and note that you'll need less since their flavor is more potent. Then take the garlic cloves, smash them to easily remove the peel, and then rough chop. Nestle them between the pieces of chicken. Your dish should now look like this:

Yum, raw chicken!

Now, we roast! This will take about 45-55 minutes depending on your oven. The chicken will get nice and golden brown like the picture at the top of the post and the chicken fat will fall down into the veggies and everything will be right with this world. 

This will feed about 2-3 people. My husband took the leftovers for lunch today. This is a dish that seems very impressive even though it's really simple. It's a great way to make your friends think you slaved over a dinner party all day when really you just hung out, read magazines and did your nails while the oven did all the work.

Calories will vary, but it's about 550 calories for a thigh, drumstick and a side of veggies. If you don't eat the skin you can save about 100-150 calories, but at what cost?

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