Please suggest a nice traditional way to cook a roast chicken with 'all' the vegetables.?!
Chicken potatoes and any selection of veggies that will roast.i.e courgettes carrotts aubergines peppers onions garlic sweet potatoes swede parsnips.
Cut veggies into chunks and cover the whole lot in olive oil masses of dried herbs and pepper.
Depending on size of chicken you may have to start it first on it's own as veg only take an hour to cook.
Answers: Roast the whole lot together.
Chicken potatoes and any selection of veggies that will roast.i.e courgettes carrotts aubergines peppers onions garlic sweet potatoes swede parsnips.
Cut veggies into chunks and cover the whole lot in olive oil masses of dried herbs and pepper.
Depending on size of chicken you may have to start it first on it's own as veg only take an hour to cook.
If you are roasting a chicken, roast it upside down to keep the meat moist.
My favorite way to roast a chicken is to take some softened butter and add some fresh finely diced herbs: whatever you associate with poultry. I like fresh thyme, rosemary, and sage. Add the herb butter under the skin and also rub down the skin. Salt and pepper it. Dice your veggies in about 2 inch dice toss with some olive oil, salt and pepper and sprinkle around the chicken. Cover bird with aluminum foil and bake the first hour at 400 degrees, uncover and lower temp to 375 for the next hour, or until the bird is done. The skin will be crispy and the meat will be moist and delicsh! I've had many many rave reviews over this chicken and my grandmother said it was the best she ever had. SIMPLE!
italian salad dressinng makes a succulent delecious chicken and you can put the veggies in and it makes a devilishly tatsy veggie medley
Butter the chicken well and season with S&P...place in a hot oven 450 degrees...then turn down the heat to 350(the high heat will help to crisp the skin of the chicken.) cook of 11/2 hours add veggies the last 45 mins of cooking.
Hi Chris,
Try this..... Lemon Roast Chicken with Mediterranean Veg
Stuff the chicken with a whole scored lemon studded with a few cloves lightly loosen top skin and stuff with parsley butter place on bed of sliced 1/2 inch thick potatoes salt & pepper and a light coat of olive oil, cover the whole roast tray firmly with foil cook @ 180 for about 1/2 hr remove from oven and set aside to rest, leaving the potatoes.
Add to roast tray large rough diced chunky vegetables of the following...red and green peppers, onions, whole mushrooms
aubergines and baby corn.... mix, place chicken on top return to oven cook for a further 40 min uncovered.
Bon Appetite
CoffeeBean
roast chicken
2 unwaxed lemons
organic or free-range chicken , about 1.8kg/4lb
6 bay leaves
small bunch rosemary , broken into sprigs
2 whole garlic heads, cut across the middle
potatoes , peeled and quartered
2 tbsp sunflower, vegetable or mild olive oil
50g butter , very soft
Add flavour from the inside: Heat oven to 190C/fan 170C/gas 5. Halve the lemons and prick one half all over with your knife. Cut the rest into wedges and set aside. If the chicken's legs are tied with string, remove it. Put the lemon half inside the cavity with a bay leaf, a few sprigs of rosemary and one half head of garlic.
Assemble the roast: Tip the potatoes and remaining garlic into the roasting tin, toss with the oil and season. Push the potatoes to the edges and sit the chicken in the middle. Brush butter all over the breasts and legs with your pastry brush. Season and make sure the potatoes are evenly spaced around the tin. Re-tie the legs if you like.
Roast and check it's cooked: Roast in the centre of the oven for 1 hr 10 mins, brushing twice with more butter during cooking. To check that it's cooked, push a skewer through the thickest part of the thigh. The juices will run clear when ready. Lift the bird out of the tin with the wooden spoons and sit it on your board or platter. Cover with foil and rest. This will give a juicier chicken.
Crisp potatoes and add flavour: Turn oven up to 220C/fan 200C/gas 7 and put the shelf up one rung. Toss potatoes, remaining herbs and lemon wedges in the pan juices, then roast for 15-20 mins, turning once, until crisp. Serve your roast with simple vegetables like broccoli.
The chicken isn't cooked
Your chicken is a bit bigger than 1.8kg or may have been very cold from the fridge. Put the roasting tin back in the oven for another 10 mins, then test again. Don't worry about the potatoes overcooking, they'll be fine.
New flavours
Chorizo & paprika: Add 1 tsp smoked or sweet paprika to the softened butter and tip chunky pieces of chorizo into the pan with the herbs and lemon. With honey-roasted veg: Switch the potatoes for big chunks of carrot, squash, red onion and any other roots you like. Add a squeeze of honey to the pan along with the herbs, omitting the lemon.