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
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    48 Comments »

    1. 1

      Kay, I am no longer surprised that all the photos that grab my eye on foodgawker inevitably come from your site…this looks awesome, and as always, your step by step instructions mean that even I can make it! Thanks for another recipe to add to my ‘favorite recipe’ file….(Your sticky pork strips with apricot jelly are in there too)

      Jane on Dec 4, 2009 @ 12:37 am Reply
    2. 2

      I love your blog! The pictures are amazing and your directions are easy to read and follow.
      Once finals are over, I can’t wait to try out your recipes!

      Francesca on Dec 4, 2009 @ 6:55 am Reply
    3. 3

      If I was not embarrassed (and grossed out) I would, probably be licking the screen right now :D. It reminds me of home, of mom, winter mornings and family gatherings :) in one word, BEAUTIFUL :) :).

      Thank you for resolving my dilemma around what to cook this weekend :) :D (and my aunts pallet will also be grateful hihi :)).

      Have one question though…can bacon be omitted or can it be substituted with something else pork free (we have beef bacon (can call it like that)? :) Thank you in advance :).

      Bosnian Foodie on Dec 4, 2009 @ 12:50 pm Reply
    4. 4

      This dish was very easy to prepare.

      I love meals that you just put together and bake in the oven.

      My husband said he could eat this dinner every night.

      Thanks for a great recipe.

      Denise

      Denise on Dec 5, 2009 @ 2:58 am Reply
    5. 5

      Kay, I love this recipe. I was wondering if there is something I can substitute bacon and the wine. I cannot use neither of those but I really want to make this dish. Thank you in advance

      Lola on Dec 6, 2009 @ 11:11 am Reply
    6. 6

      Made this today and it was lovely!
      Thanks for the inspiration!
      Richelle

      Richelle on Dec 16, 2009 @ 6:45 pm Reply
    7. 7

      I always use this recipe to roast a chicken. It’s simple — all of the veggies in the same pan with the chicken from the start, which makes them all taste delicious. And, so far, it’s been fool-proof!

      I may have to try your recipe, though — your stunning photos make it irresistable!

      Anna on Dec 16, 2009 @ 8:01 pm Reply
    8. 8

      About how many people does this feed/servings does this make? I’d really love to try it out, but I gotta know ahead of time.

      Kate on Dec 19, 2009 @ 8:29 pm Reply
    9. 9

      Kay thanks so much for this recipe, I made this three times already since my husband and my grown up stepson loves this. I used chicken thigh fillet instead of chicken drumsticks and it still turn out really good.

      Josefin on Jan 1, 2010 @ 6:03 am Reply
    10. 10

      I Stumbled onto your site and this recipe yesterday, and made it for dinner. Made a few modifications, onions for shallots, cayenne for paprika, seasoned salt for regular sea salt, boneless chicken thighs (I usually don’t care for dark meat, but its what he bought last time) used what i had. It turned out delicious!!! Thank you! I love your website, your pictures and recipes, keep up the good work!

      Kezza on Jan 5, 2010 @ 12:10 am Reply
    11. 11

      This is in the oven now and my kitchen smells wonderful! I can’t wait for my husband to get home so I can dig in.

      I’ve made several recipes from your site and have great success every time (except for the cucumber soup, but really, it’s me, not you.) I’ve sent all of my friends here, repeatedly.

      Many thanks from Virginia, USA.

      Amanda on Jan 26, 2010 @ 12:18 am Reply
    12. 12

      I tried this chicken and loved it…great site..great recipes…xxoo

      fred on Jan 31, 2010 @ 3:49 am Reply
    13. 13

      I tried this yesterday and it came out really well!! For the first time a dish actually looked like the picture and tasted great! This is despite not having some of the ingredients…bacon, sage, green peppers etc!

      Definitely will be making this again. Thanks!

      Yosha on Feb 2, 2010 @ 5:41 pm Reply
    14. 14

      I loved this so much. Bacon with white wine and bullion cube gave a new shade for veggies. I never have tried like that before.

      Thank you, Kay!

      Diana on Feb 4, 2010 @ 10:22 pm Reply
    15. 15

      My Girlfriend and I have been viewing this blog for the last couple of days now and bought the ingerdients last night and made it after work today. It was amazing. Thank you.

      christian t shirt on Apr 21, 2010 @ 3:24 am Reply
    16. 16

      I wonder how lemon would go with this recipe. I love lemon on everything the only thing better is bacon.

      Orlando web design on Apr 21, 2010 @ 3:33 am Reply
    17. 17

      I’m making this right now and it smells heavenly!

      Teresa on Oct 30, 2010 @ 2:04 am Reply
    18. 18

      I tried this last night. OMG, it was amazing! Thanks for the wonderful recipe. I had these potatoes with the chicken. It’s the best roasties recipe I’ve ever tried:
      http://www.bukisa.com/articles/401739_perfect-roast-potatoes-every-time

      Candy on Dec 9, 2010 @ 11:12 am Reply
    19. 19

      I made this for mmy Mmmichael last night. He camme homme fromm work and  floated up the stairs on the arommas.  This was simmple to follow. Turned out just like your pictures and tasted wonderful!!!
      Tonight, I amm mmaking your http://www.kayotic.nl/blog/cod-with-pesto-and-tomato.
      Love your website!!!
      isabelydancer00 (the phobic cook)

      Isabel on Feb 9, 2011 @ 4:30 pm Reply
    20. 20

      Can you substitute chicken broth for the white wine?

      Susannah on Jul 2, 2012 @ 7:38 pm Reply
    21. 21

      Wow, your recipes all look so amazing! I’ve re-posted many of them on pinterest, and I can’t decide which one I want to try first! And your posts are fantastic, and fun to read :)

      David B. on Nov 1, 2013 @ 11:58 pm Reply
    22. 22

      This was excellent and very easy to make. My children loved the potatoes, I will have to use more next time. I used legs because I had them on hand. Next time I will use thighs. I don’t eat pork but I am glad that I decided to use pork bacon instead of substituting for turkey as I usually do. The flavor of the broth brought the dish together wonderfully. I may try this in a dutch oven or crock pot for more of a stew with the same flavors.

      Khali on Aug 18, 2015 @ 1:30 am Reply

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