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Roast Chicken with Vegetables

A good home cooked meal doesn't have to be elaborate and overly complicated. Simple is best! Julia Child's said it best: " You don't have to cook fancy, or fancy complicated masterpieces, just good food from fresh ingredients." I couldn't have said it better myself. 

 

Yields 4 servings 

Ingredients: 

1 whole chicken- remove from carcass 

1 large yellow onion - roughly chopped 

4 -5 celery stalks - largely chopped

5-7 carrots - roughly chopped 

2 medium/ large sweet potatoes - peeled and chopped 

3 garlic cloves- peeled and smashed 

3 sprigs of fresh rosemary - minced 

2 fresh thyme sprigs 

Olive oil 

Salt + Pepper 

Optional to add more fresh herbs

Method:

Preheat the oven to 375 degrees. 

Roughly chop the vegetables. Place the vegetables in a bowl and lightly coat with olive oil, salt and pepper. 

Place the vegetables evenly on a baking sheet. 

On a clean cutting board remove the cuts of the chicken from the carcass. 

Start with the chicken with the breast facing up towards the ceiling. 

Peel off the skin and toss.

Begin by breaking the joints of each wing. Then cut around the joint to remove the wings. 

Then find the breast bone. Cut just along the bone to detach the breast from the bone. 

Gently scrape the meat away from the bone, remembering to not cut the tenderloin just under the breast. 

Repeat on the same side. 

To remove the legs, break the joints by popping the hip in and up. Once you break the joint, cut around the joint to remove the meat. 

And just like that you have removed the different cuts of the chicken. 

If you'd like to make homemade chicken broth, save the carcass. Check back in my recipe archives to see the chicken broth recipe. 

Now season the pieces of chicken on both sides with salt and pepper. 

Place on the baking sheet and drizzle with olive oil. 

Roast in the oven for about 30-35 minutes. 

Note the legs will take longer than the breast and wings, so you may want wait about 10 minutes before adding those cuts of the chicken to the roasting pan. 

Once the chicken has cooked, turn the heat to 425 degrees for about 5 minutes to get the skin nice and crispy. 

Remove from oven and allow it to cool for about 5-7 minutes. 

Serve and enjoy! 

 

*** Note*** If you are looking to serve more, double all the ingredients and it will yield 8 servings. 

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