By now you must have noticed what an incredibly lazy cook I am! I like to eat and I like to eat well, but I only want to spend as little time as possible preparing things. One of my favorite ways to prepare dinner is just let the oven do the work for me—which is probably why roasting meat, poultry, vegetables and potatoes is by far my favorite cooking method.
This is the perfect dinner for me. I just throw everything together in a big roasting tray, add some oil, thyme, a little salt and pepper and my work is done. I get to lie on the couch and nap! (in my dreams:)
Aside from the fact it looks so gorgeous (and rustic, rustic is really good) to put a big tray of crispy, golden roasted chicken & vegetables on the table, roasting them also brings out the natural sweetness and flavor of the vegetables much more than boiling or steaming does. Win-win situation.
1 whole chicken
4 medium potatoes
3 medium carrots
5 garlic cloves
1 bell pepper
4 red onions
Optional: cherry tomatoes
Preheat your oven to 400F (200C).
We all came down with the flu here, big time, but I escaped the Kayotic sickbay for a bit and went to the park for a short and very cold walk. Simply had to get some fresh air. Glad I did, though, it was absolutely breathtaking there. Everything looked so pristine—like it was freshly created. Snow lined tree tops that were glistering in the sun. Gorgeous.
Start out by washing and coarsely chopping your bell pepper. I always use green peppers for this, mainly because I’m a freak and like to balance colors. Yeah yeah, go right ahead and mock me! Before you do, though, know that color balancing your meals is considered very normal in Japan, and 127 million people can’t be wrong!
Peel and chop the carrots, go for 1 1/2 to 2 inch chunks.
I prefer using red onions when I’m roasting them; it doesn’t just look pretty, they are also sweeter and have a more outspoken flavor that is perfect for roasted mixed vegetables. I first cut them in half, peel them, slice them again so each onion is quartered.
Peel, wash and chop the potatoes. Give them the same size as the carrots. You don’t have to peel them; I just prefer roasting them peeled. Also grab about 5 garlic cloves.
My chicken was 2.5 pounds (give or take a little). The cooking time depends on the size of the chicken—you also have to match the size of the vegetables to it! Pour 2 tbsp oil on top and rub it all over the chicken. I usually place the chicken on top of a few potatoes so it won’t boil in its own juices.
I’m using a commercial chicken seasoning. Pick your jaws up off the floor, please. Come on now, don’t make things harder on yourself than strictly necessary! Also keep in mind that a slightly orange/red colored seasoning gives your chicken a head start in the roasted color department!
Season the chicken on the inside, stuff it with half a sliced lemon, a few thyme sprigs (you can also add a few bruised garlic cloves) and generously season the outside.
Place the vegetables and potatoes around the chicken.
Randomly toss the garlic cloves in there and don’t take the skin off—the garlic will roast inside the skin ending up all nutty, sweet and mellow, it’s great! Pour about 3 tbsp oil on top of the vegetables and season the veggies with salt, pepper and thyme sprigs. I go for sprigs rather than stripping them; you can easily remove the sprigs after roasting, you get the full flavor without the charred thyme.
Place the roasting tray in the middle of a preheated oven for about 45 minutes. Now sit back and relax while the house fills itself with the smell of roasted chicken. I could think of worse things to do, ya know :)
After 45 minutes, take the tray out, lower the oven to 375F (180c), flip the vegetables over and spoon some of the juices lurking at the bottom over the chicken and its buddies. I love adding a good handful of cherry tomatoes at this point as well.
Place the roasting tray back in the oven for 30 to 45 minutes. Until the chicken and vegetables are throughly cooked and beautifully crispy, golden brown. Spoon some of the cooking juices over the chicken before serving it, it’ll give a pretty shine.
This is comfort food deluxe in my world!
Kay’s recipe card
Click here for printable size.