Saturday, June 09, 2012

Roasted Chicken with Root Vegetables

Not too long ago I managed to get a copy of Thomas Keller’s Ad Hoc at Home for super cheap at Title Wave. Even though the weather has been warm (and then cold and then warm), chicken recipes, especially Thomas Keller’s chicken recipes, make for great weekend dinners. That’s why this Saturday and next Saturday I will be posting two recipes Aaron and I have made recently from Ad Hoc. They are good meals to share with family and friends and I’m excited to master them in the future.

Today is all about roasted chicken. Try to get one as close to the size listed below to match the roasting time. And nothing is better than a good meat thermometer. We like to get many of our meats from New Seasons because they specialize in ethically and locally raised animals. If it is available and affordable to you, why spend the time making a wonderful family meal based around sad, hormone laden chicken?

The root veggie part is great because you can use whatever it is you have available to you. I’m listing below what is in the recipe itself, but I’ll mention here that we used sweet potatoes, Yukon gold potatoes, leeks, an onion, and carrots. Use what you like because it’s your dinner. This is a long process, so make sure you give yourself plenty of time for prep and cooking.

Roasted Chicken with Root Vegetables from Ad Hoc at Home:

One 4-4½ lb. chicken
Kosher salt and freshly ground pepper
6 garlic cloves, smashed and peeled
6 thyme sprigs
2 large leeks
2 tennis ball sized rutabagas
2 tennis ball sized turnips
4 medium carrots, peeled, trimmed, and cut in half
1 small yellow onion, trimmed, leaving root end intact, and cut into quarters
8 small red-skinned potatoes
1/3 c. canola oil
4 Tb. unsalted butter, room temperature

Remove the chicken from the refrigerator and let stand at room temperature for 1½-2 hours, or until it comes to room temperature.

Preheat oven to 475 degrees.

Remove the neck and innards if they are still in the cavity of the chicken. Using a paring knife, cut out the wishbone from the chicken for easier carving later. Generously season the cavity of the chicken with salt and pepper, add 3 of the garlic cloves and 5 sprigs of thyme, and massage (yeah, I know) the inside of the bird to infuse it with the flavors. Truss the chicken.

Cut off the dark green leaves from the top of the leeks. Trim off and discard any darkened outer layers. Trim the root ends, cutting around them on a 45-degree angle. Slit the leeks lengthwise almost in half, starting ½” above the root ends. Rinse the leeks well under warm water.

Cut off both ends of the rutabagas. Stand them on end and cut away the skin, working from the top to the bottom and removing any tough outer layers. Cut into ¾” wedges. Repeat with the turnips, cutting into wedges to match the size of the rutabagas.

Combine all of the vegetables and the remaining garlic cloves and thyme sprig in a large bowl. Toss with ¼ cup of the oil and season with salt and pepper. Spread the vegetables in a large cast iron skillet or a roasting pan.

Rub the remaining oil all over the chicken. Season generously with salt and pepper. Make a nest in the center of the vegetables and nestle the chicken in it. Cut the butter into 4 or 5 pieces and place over the chicken breast. Put the chicken in the oven and roast for 25 minutes. Reduce the heat to 400 and roast for an additional 45 minutes, or until the temperature registers 160 in the meatiest portions of the bird (the thigh and under the breast where the thigh meets the breast) and the juices run clear. If necessary, return the bird to the move for more roasting and check every 5 minutes.

Transfer the chicken to a carving board and let rest for 20 minutes. Just before serving, set the pan of vegetables over medium heat and reheat the vegetables, turning them and glazing them with the pan juice. Cut the chicken into serving pieces, arrange over vegetables and serve.

Obviously not a warm weather dish, but it is perfect when the temperature dips. The taste is incredible and it just feels so homey and warm. Give it a shot when putting your oven on doesn’t sound like the worst idea ever.

1 comment:

Brittany @ Pro-Soup Propaganda said...

Mmmmm...roast chicken and veggies is one of the best meals ever! Also good slow-cooked in a crockpot.

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