Roasted Chicken with Root Vegetables – Cary Downtown Farmers Market | Cary, North Carolina

Roasted Chicken with Root Vegetables

Roasted Chicken with Root Vegetables

Article & Recipe By Mitch Samples

 

Here is a great, simple roasted chicken dish that is just right for the season.  It looks long, but it is not complicated and it’s a one pan recipe so there is less to clean up in the long run.  I call the vegetable medley “What’s in the Fridge” because that is literally how I make it.  I open the vegetable drawers and select a wide variety of items to use.  The more the merrier.  Bonus is that I don’t even have to a large quantity of any one ingredient and it’s a great way to use up that last lonely beet or carrot.  Just try to cut all the vegetable into roughly the same bite sized pieces.  Use what you like, use what you have, and tell me how it turns out.  I love to hear your success stories!

 

 

12 Clove Chicken with Roasted “What’s in the Fridge”

 

12 cloves of Garlic, pressed or chopped fine

¼ C Olive Oil

2 tsp kosher salt

1 Whole Chicken – get this from Queen B or Parker Farms

“What’s in the Fridge” – standard issue (exact quantities and types don’t matter, it’s the variety that counts.  What’s in your fridge?)

  • 2 Stalks celery cut into 1-inch pieces
  • 2 Carrot, peeled and cut into bite size pieces
  • 6 Button Mushroom cut into quarters
  • 2 small beets, washed and cut into bite size pieces (think large bite)
  • 1 lb of Winter Squash such as Butternut, cut into bite size pieces
  • 3 or 4 Potatoes of any variety, cut into bite size pieces
  • 1 medium size Onion, cut into bite size pieces
  • 2 Tbs of Fresh Sage chopped fine, or any herbs of choice
  • ¼ C Olive Oil
  • 1 tsp Kosher Salt

 

Procedure:

For the Chicken

  • Press or mince garlic and mix it together in a small bowl with oil and salt (you can blend it all in a small food processor too) to make a paste
  • Place chicken on a plate and rub it all over with the garlic paste, inside and out
  • Truss the chicken if you want to (honestly it’s not necessary, but it makes for a pretty bird, I do recommend at least bending the wings back) and place chicken, uncovered in the fridge to sit for at least an hour, it can go overnight with not problem. We are dry marinating it here, imparting flavor and removing some moisture from the skin.  Caveat, if you leave it over night it might look a little ugly the next day, but that is ok.

For the Vegetables:

  • Preheat oven to 350 degrees F.
  • Clean and prepare the vegetables as stated in the ingredients list, place them all into a large roasting pan, add the oil, salt and herbs and toss together to coat everything in oil.

To Finish:

  • Remove chicken from fridge and place on top of the vegetables in the roasting pan
  • Bake chicken and vegetables together until the internal temperature of the chicken breast reaches 165 degrees. This will take 45-90 minutes depending on the size of the bird.
  • When the chicken is done, carefully remove the pan from the oven. Place the chicken on a platter and allow to rest for 10 minutes before serving.
  • Meanwhile, toss the veggies together in the pan juices and turn them out into a bowl or serving platter. They will be very wet, so you may want to strain off the liquid before you do this.  Use is to make gravy or soup.

Enjoy,

Please write to mtsamples@gmail.com with any questions regarding this recipe

 

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