What We’re Eating: Roast Chicken with Potatoes & Carrots

7 Mar

There are times that warrant slaving over a hot stove for hours, and there are meals that are well worth the extra effort. But then again, there are nights when the very idea of spending an hour cooking dinner shakes me to my very core, and I simply cannot force myself to do it. On nights like those, I cook meals that require less than 20 minutes of labor, but come out looking like I spent triple the effort. Case in point, roast chicken with potatoes and carrots. It’s warm, filling, and aromatic. It’s appealing to kids and adults, and is appropriate for a quiet supper with just the family, or for company. A true family staple.

Roast Chicken with Potatoes and Carrots


Ingredients:

  • 1 whole chicken
  • 4 Potatoes (or one potato per diner)
  • 1 onion
  • ½ bulb garlic
  • Carrots, as many as desired (baby, or chopped bite size)
  • 2 tbsp salt
  • ½ tsp black pepper
  • 1 tsp tarragon
  • ½ tsp thyme
  • ½ tsp sage
  • 5 or 6 sprigs of fresh thyme
  • ½ tsp rosemary
  • 1 cup white wine
  • 3 tbsp olive oil
  • 1 tsp lemon juice

Instructions:

  1. Preheat oven to 375 degrees (F).
  2. Place roasting rack into the roasting pan, place chicken on rack.
  3. Mix all herbs and salt/pepper in a bowl. Rub them on the skin, inside the skin, and inside the chicken (use all seasonings)
  4. Cut the onion in half, set aside one half. Cut the other half into thirds, insert into chicken. Put three unpeeled cloves of garlic into chicken, along with a few sprigs of thyme and lemon juice.
  5. Drizzle 1 tbsp olive oil over the top of chicken.
  6. Chop onions, potatoes, and carrots, put in the bottom of pan.
  7. Add white wine, remaining olive oil, remaining sprigs of thyme, and remaining unpeeled garlic in bottom of pan.
  8. Cook for one hour 15 minutes (1:15), or until center of chicken reaches 165 degrees (F).
  9. Remove chicken and roasting pan from oven, cover lightly with aluminum foil, allow to rest for 10 minutes before carving.

Notes:

  • The garlic from the roaster pan can be eaten! In fact, it’s amazing. Peel it, eat it- garlic is sweetened considerably throughout the cooking process.
  • Carve meat from the bone, scoop vegetables from the roaster, place on a plate. Consider drizzling some of the “juices” from the roaster over the top of the carved chicken.

An hour and a half  from beginning to end, this chicken comes out a beautiful golden brown, the potatoes and carrots are tender, the flavor is delicious. Consider putting the whole chicken on a serving plate before carving, then surrounding it with the veggies- it’s beautiful, and there’s something charming and warm about carving the bird at the table.

Now it’s your turn- cook up a chicken and post a link to your photos in the comments- we’d love to see what you’re eating!

Download recipe in .pdf format here! Enjoy!

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11 Responses to “What We’re Eating: Roast Chicken with Potatoes & Carrots”

  1. abbyrex2323 March 7, 2011 at 11:13 am #

    Your picture looks yummy. You can’t beat a classic like chicken and carrots and potatoes!

    • chefshellina March 7, 2011 at 11:16 am #

      I feel the same way- everyone likes it, it reheats well, and it makes the house smell like heaven! Good to see you. 🙂

  2. literarychicks78 March 7, 2011 at 11:42 am #

    I could see this recipe working out really well with split chicken breasts instead of a whole chicken. (My picky family won’t eat dark meat.)I’ll have to pick up some tarragon next time I’m out, and give this a try. It looks great!

    • chefshellina March 7, 2011 at 11:50 am #

      I’m quite sure the splits chicken breasts would be fine. (The whole chicken makes me feel fancy lol)
      Tarragon is awesome- it has a sweet scent to it. Try mixing it with a bit of brown sugar, thyme, a spoonful of honey, and cooked carrots. Delicious side for savory meals. Thanks for visiting! 🙂

  3. lillagreca March 8, 2011 at 1:32 pm #

    This looks heavenly! I just love roast chicken with lots of herbs,garlic, and potatoes..Yummy!

    • chefshellina March 8, 2011 at 1:54 pm #

      Yummy indeed. And easier than you’d think.

      • lillagreca March 8, 2011 at 2:00 pm #

        I love meals that are easy to make, but look fancy and complicated!

      • chefshellina March 8, 2011 at 2:03 pm #

        Oooo- just wait til my post on Thursday- Pork Tenderloin with Blueberry sauce… whole thing takes 45 minutes, but looks like you worked all day on it. WIN.

      • lillagreca March 9, 2011 at 12:47 am #

        Sounds wonderful! Looking forward to it!

  4. Susan March 22, 2011 at 11:27 pm #

    The only thing I can add to this yummy dish is that if you butterfly the chicken (cut out the back and lay it flat), you can decrease the cooking time to 45 minutes. Then use the back to make stock-I keep it in the freezer til I’m ready to use it.

    • chefshellina March 23, 2011 at 9:16 am #

      That’s a good idea- I do still preserve the carcass (what a horrible word!) for stock- it’ll keep in the freezer for weeks, like you said. Thanks for stopping by! 🙂

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