Sometimes the perfect meal happens by accident. I've never found the "right" roasted chicken recipe for my taste - most are too fancy for what I think this dish should be. Roasting chickens were on sale, and I had carrots, onions and fingerling potatoes in the fridge - all I needed were some herbs and parsnips and I was ready to go. Now I just needed to figure out the time and temp for cooking.
1 4 pound whole chicken
3-4 carrots
1-2 parsnips
1 onion
1 pound fingerling potatoes
herbs: sprigs of rosemary, thyme and sage(?)
salt and pepper
evoo
Cut the carrots, parsnips and onions into equal sized strips. Wash and dry the chicken, and place in a roasting pan. Surround the chicken with just the onion strips. Rub the chicken skin with the extra virgin olive oil, and sprinkle the onions with oil. Salt and pepper the chicken and onions. Roast at 375 degrees for 20 minutes. Add the potatoes, parsnips and carrots to the pan with some additional olive oil and salt and pepper. Toss with the onions and try to coat all of the veggies with oil. Roast for an additional hour at 415 degrees, stirring veggies once. Remove from the oven and let rest for 10-15 minutes.
Enjoy the roasted goodness!
Tuesday, November 15, 2011
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