Nov 26, 2009

Rustic Roasted Chicken

I hope you all are having a wonderful Thanksgiving! We came home a day early due to harsh weather, but had a really great time! Being home again after a relaxing vacation is always a bit tough. I need some transition time, I guess. Wasn’t really in the mood to cook (it happens!), but definitely needed warm and comforting food. So lazy cooking it is. Throw everything in the roasting tray and let the oven do the work for me.

Crispy roasted chicken, potatoes and vegetables have long been our all-time favorite food.  The scent that fills the house when I have this in the oven is simply irresistible. The scent of autumn. I’m just a lazy Sunday food girl. Even on Thursday!

Ingredients:

4 chicken legs (or a cut up fryer)
1 pound small potatoes
1 large carrot
4 big shallots
5 garlic cloves
1 bell pepper
4oz bacon
1/2 a cup white wine
1/2 a cup water
1 chicken bouillon cube
3 tbsp oil
1 tsp Lawry’s seasoned salt
1 tsp sweet paprika powder
1/4 tsp dried thyme
fresh sage
pepper



Directions:

Texel was wonderful! The island is gorgeous with its impressive dunescapes, stormy sea and dramatic skies as far as the eye can see. Nature, the way God intended.

Now, let me drag myself away from our vacation photos for a second and move on to the food. 

Combine 3 tbsp oil with the seasoned salt, paprika powder, loads of black pepper and dried thyme. Give it a good stir.

Place the chicken in a roasting tray. I opted for chicken legs because, well, that’s what was I found in my freezer. It could have just as easy been a cut up fryer. Brush the chicken with the marinade.

Peel the carrot and cut it in coarse pieces. Don’t make the pieces too big, though.

Grab 4 or 5 shallots, peel them and cut them in half.

Behold my indecisive bell pepper. The poor thing couldn’t choose color. I took it out of its misery by cutting it up.

I opted for pommes parisienne. If you use regular potatoes cut them in small pieces.

I tossed a few pieces of carrot underneath the chicken legs to slightly elevate them. That way they won’t cook in their own juices.

Place all the vegetable and potatoes around the chicken. It got a little crowded in my tray.

We’ll also be needing bacon and white wine.

Cook the bacon ’til it’s brown.

Pour in 1/2 a cup white wine, 1/2 cup water, crumble in 1 bouillon cube and season with a generous amount of pepper.

Bring to a boil and let it simmer for 2 or 3 minutes.

Pour the wine infused broth all over the vegetables. Careful not to pour it over the chicken or you’ll rinse off the marinade.

Randomly place some garlic cloves in there as well. Leave the skin on so they’ll roast inside their skin and become all sweet and yummy.

Add about 5 or 6 sage leaves. This should up the flavors alright. They’ll get charred, so you’ll have to remove them after roasting.

Roast the chicken and vegetables in a preheated oven at 400F (200C) for 55 to 60 minutes. depending on how big the vegetables and potatoes are, of course.

 

After half an hour has passed by, and the house is slowly filling itself with the scent of roasted chicken and onions, take the roasting tray out of the oven and drizzle some of juices lurking at the bottom over the chicken and vegetables. Put the oven tray back in the oven for another 30 minutes.

Check the chicken and vegetables for readiness. remove the charred sage and replace it with some fresh sage for garnish.

 

This really is comfort food deluxe. I served it with some extra steamed green beans on the side and was happy as a lark. Roasted chicken and veggies, it’s really all that anyone needs. 

Kay’s Recipe Card

Click here for printable size.

Rustic Roasted Chicken
Ingredients
    4 chicken legs (or a cut up fryer)
    1 pound small potatoes
    1 large carrot
    4 big shallots
    5 garlic cloves
    1 bell pepper
    4oz bacon
    1/2 a cup white wine
    1/2 a cup water
    1 chicken bouillon cube
    3 tbsp oil
    1 tsp Lawry’s seasoned salt
    1 tsp sweet paprika powder
    1/4 tsp dried thyme
    fresh sage
    pepper
Directions
    Combine 3 tbsp oil with the seasoned salt, paprika powder, loads of black pepper and dried thyme. Give it a good stir. Place the chicken in a roasting tray and brush it with the marinade.

    Peel the carrot and cut it in coarse pieces. Don’t make the pieces too big, though. Grab 4 or 5 shallots, peel them and cut them in half. Cut up the bell pepper and peel and dice your potatoes. Or use pommes parisienne.

    When using chicken legs, place a few pieces of carrot underneath them so the chicken won’t cook in its own juices. Place all the vegetables and potatoes around the chicken.

    Chop up the bacon and cook until it’s brown. Pour in 1/2 a cup white wine, 1/2 cup water, crumble in 1 bouillon cube and season with a generous amount of pepper. Bring to a boil and let it simmer for 2 or 3 minutes. Pour the wine infused broth all over the vegetables. Careful not to pour it over the chicken or you’ll rinse off the marinade.

    Randomly place some garlic cloves in there as well. Leave the skin on so they’ll roast inside their skin. Add about 5 or 6 sage leaves, they’ll get charred, so you’ll have to remove them after roasting. Roast the chicken and vegetables in a preheated oven at 400F (200C) for 30 minutes. depending on how big the vegetables and potatoes are, of course.

    After 30 minutes take the roasting tray out of the oven and drizzle some of juices lurking at the bottom over the chicken and vegetables. Put the oven tray back in the oven for another 30 minutes. Check the chicken and vegetables for readiness. remove the charred sage and replace it with some fresh sage for garnish.
Meal type: main coarse
Servings: 4
copyright © kayotickitchen.com

    © kayotic.com
    Click here to print recipes older than 2010
    e-mail this post to a friend


    46 Comments »

    1. 1

      That looks so good! Comfort food. Glad you had such a nice vacation. Sorry the weather was not as good as you would have liked.

      http://sprucehill.typepad.com/

      Spruce Hill on Nov 26, 2009 @ 8:54 pm Reply
    2. 2

      This truly is comfort-in-a-pan, isn’t it? Simple, delicious food.

      Been a long day of cooking and fun here. Even though today’s not a holiday in your country, here’s wishing you and your family all the happiness and blessings your hearts desire.

      Lana on Nov 27, 2009 @ 3:31 am Reply
    3. 3

      That’s a gorgeous dish! …and the indecisive pepper….too funny! This recipe is a must try because that need for ease and comfort is pervasive these days! Thanks for sharing!

      LaJuana on Nov 27, 2009 @ 3:57 am Reply
    4. 4

      Where do you find those wonderful pommes parisienne…………..I see them often in your recipes and would love to use them for the Christmas meal.

      This chicken dish is true comfort food coming at a perfect time of the years……………thanks

      doodles on Nov 27, 2009 @ 4:43 am Reply
    5. 5

      This looks so wonderful! I can’t wait to try this. :)

      Becky on Nov 27, 2009 @ 5:23 am Reply
    6. 6

      True comfort food.

      Fiona on Nov 27, 2009 @ 6:26 am Reply
    7. 7

      It is still Thanksgivings day here, so Happy Thanksgiving to you too! This recipe is delicious. Will make it for sure. We had Thanksgivings dinner with, among all the cooking I did today, 3 dishes were made from your recipes. As always, they tasted great! Thanks!

      ellen on Nov 27, 2009 @ 8:51 am Reply
    8. 8

      Wonderful progress shots and excellent hints. These are foolproof directions for roasted chicken.

      Thorsten on Nov 27, 2009 @ 9:14 am Reply
    9. 9

      @doodles:

      They look beautiful, don’t they? They sell them like this here. Raw or even parboiled. But I also have a Parisienne scoop—think of it as an oversized melon baller—which allows me to transform regular potatoes into these beauties.

      Kay on Nov 27, 2009 @ 9:46 am Reply
    10. 10

      @ellen:

      You got me curious now! What dishes did you make?

      Kay on Nov 27, 2009 @ 10:12 am Reply
    11. 11

      Made this beauty today – minus the bacon and it turned out great!

      aadila on Nov 27, 2009 @ 10:27 am Reply
    12. 12

      De foto van de duinen is echt ongelovelijk mooi! Echt prachtig! Heb er echt even naar zitten kijken…wouw! Heerlijk gerecht!

      love2bake on Nov 27, 2009 @ 12:13 pm Reply
    13. 13

      Ohmygoodness — that looks good!

      Sally on Nov 27, 2009 @ 4:30 pm Reply
    14. 14

      Wow Kay, this looks amazing!

      Liz Brooks on Nov 27, 2009 @ 5:18 pm Reply
    15. 15

      I love roasted chicken, especially when roasted next to a campfire in a Dutch oven (seems appropriate, doesn’t it?).

      Steven C. Karoly on Nov 27, 2009 @ 8:23 pm Reply
    16. 16

      Kay, I would imagine using a melon baller of sorts would be quite time consuming. But with the few recipes you have posted here I am gonna try making these perfect little spuds lol. But then possible at a high end gourmet market here might carry them.

      Thanks Kay

      doodles on Nov 28, 2009 @ 6:09 pm Reply
    17. 17

      Mmmm…mmm….I’m making this tomorrow! I love the new printable recipes. Thanks for making it a whole lot easier to save all your recipes. :)

      Midlife Slices on Nov 29, 2009 @ 1:14 am Reply
    18. 18

      That island photo is absolutely gorgeous!! As Tina Fey would say, “I want to go to there.”

      I’ve yet to figure out “my” roasted chicken, so I’m always looking around for other methods. Yours looks great and I’ll definitely try it. Considering I still have about 8 pounds of turkey leftover, though, it might be a little while before I’m ready to roast another bird. :)

      Your potato muffins were on my Thanksgiving menu and they were scrummmptious!

      I love your recipe cards. They are just the cutest! It makes me so happy to print them to add to my recipe box.

      Julie on Nov 29, 2009 @ 4:10 am Reply
    19. 19

      @Kay: Hi Kay, Here is what we ate at Thanksgiving Day from your site:1) The chicory with ham and cheese/witlof met ham en kaas Hmmmm; 2) The Focaccia bread special :-) , 3) The chicken (substitute for the Turkey), wrapped in pastry, Chicken Puff Samosas. It was heerlijk :-)
      I also made steak (my American husband!) with mushroom/red wine sauce. I wanted to make the potatoes filled with Rosemary and Thyme, but I decided to make Sweet Potatoes with a cinnamon butter cream. (Yes, we went to the gym today!) I made my first chocolate pie but we were stuffed so we eat that yesterday and this evening as dessert.

      ellen on Nov 29, 2009 @ 6:55 am Reply
    20. 20

      I just made this for dinner and it tastes absolutely delightful!

      Sadako on Nov 29, 2009 @ 3:43 pm Reply
    21. 21

      Damn! I have been trying to find the recipe which I think you had put up on the pioneer woman’s website, which looked a lot like this recipe! And I can’t find it anywhere…. I had been thinking of making it for a while, and now when I looked its gone…. Its neither on her website nor on yours….
      Do you remember, which one I am talking about? Please mail me the recipe if you have it… or give me the website link, in case I haven’t searched properly….

      Thanks

      Arunima on Dec 1, 2009 @ 6:15 am Reply
    22. 22

      @Arunima:

      You mean with the chicken legs with cinnamon etc? No, I don’t have it on file myself, sorry. I have no idea where it went to either, so your best best is to email PW and ask her to mail the print version to you.

      Kay on Dec 1, 2009 @ 8:49 am Reply
    23. 23

      your trips seems to be a beautiful one, and that photo……. my goodness……… is mesmerizing!
      and this dish……. looks absolutely yummmmmmmmmmmmmmmmy!

      Thanks again!

      PeachRainbow on Dec 1, 2009 @ 4:07 pm Reply
    24. 24

      I love the pic of Texel, looks like a wonderful place to vacation and relax.
      Thanks for the recipe, sounds delish as always. Your creativity and variety of recipes that just keep coming are amazing. I apreciate all the hard work.

      Brad on Dec 3, 2009 @ 9:10 pm Reply
    25. 25

      What great pictures. This truly looks like a scrumpcious meal that I am putting on next week’s menu! It’s about time I found a great dish to jazz up my menu. :)

      I love the way you put the post together. Very well done!

      Christine on Dec 3, 2009 @ 9:29 pm Reply

    RSS feed for comments on this post. TrackBack URL

    Leave a comment