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Roasted Chicken And Vegetable Dinner

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The method I use for both chicken and turkey is pretty much the opposite of the way most people prepare it. The usual method is to start out in a high oven temperature for a short time and then lower the temperature to finish cooking, the chicken or turkey is also roasted uncovered. For turkey I use my black and white speckled enamel graniteware pan which is where I learned about steam roasting. The poultry turns out moist and delicious every time and also cooks in record time. Today I made a small chicken, about 4 1/2 lbs, my graniteware is huge so that wouldn’t work for this little bird. A cast iron pan is great to roast chicken in, everything just seems to turn out perfectly. The chicken was done in a little less than 2 hours (this includes both rounds in the oven and resting time),  I then roasted the potatoes, shallot and carrot in the same pan with the drippings. My Mom made chicken like this and always added the vegetables in with the chicken,  I remember it being one of my favorite meals that she made.

I have been a bad girl and have not gone to the party at Angies for a few weeks so this week I am bringing this chicken and roasted vegetable dinner with me to the party. Fiesta Friday #140 is co hosted this week by the talented and beautiful Julie @ Hostess at Heart and Linda @ Fabulous Fare Sisters

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Chicken With Pan Roasted Vegetables

Serves 4 generously

1 whole chicken 4-5 lbs

1 whole shallot

1/2 lemon

3-4 sprigs thyme

handful of parsley

olive oil

salt and pepper

potatoes (I used micro potatoes)

carrots

shallot or onion

Heat oven to 375 degree’s. Coat the bottom of your cast iron skillet with olive oil. Wash and pat dry the chicken.  Place in the pan and drizzle olive oil on the skin of the chicken and rub so that it covers the entire chicken. Sprinkle a little salt in the cavity, had lemon half (cut in half) shallot, handful parsley, 3 sprigs of thyme.  Season the chicken with salt and pepper and drizzle a little more olive oil, squeeze the other half of the lemon in the pan. Cover tightly with foil and roast for 50-60 minutes. Take chicken out of the oven and remove the foil, increase the oven temperature to 425 degrees. Put the chicken back in the oven uncovered for approximately 20-30 minutes, just until nicely browned. Remove from oven and place the chicken in foil on a sheet pan,  spoon some of the pan juices on the chicken and cover it to keep the chicken warm.

Put the potatoes, carrots and shallots in the pan with the drippings, stir around to coat the vegetables, season if you need to but I didn’t. Place another sprig or two of thyme in the pan and roast uncovered at 425 until vegetables are browned and tender approximately 20-30 minutes.  At the end I put the chicken back in the pan with the vegetables, place back in the oven (after I turned it off but it was still hot) for about 10 minutes to heat through. Serve immediately.

 

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70 Comments Post a comment
  1. Yum-love chicken roasted! xo

    October 7, 2016
  2. Keep it warm Suzanne, I’ll be there as soon as I can. I need one of those machines from Star Trek…Beam me up Scotty.
    xxx Humongous Weekend Hugs xxx

    October 7, 2016
    • You make me laugh, LOL, yep beam you up and I’ll keep that chicken warm. Huge huge hugs for you my friend.

      October 7, 2016
  3. Nothing beats roasted chicken in my opinion. it’s my favourite – and Hugo and Java are big fans too because they get all the leftovers. Yours looks really delicious – I love vegetables done in the same pan… 🙂

    October 7, 2016
    • I love roasted chicken also, I don’t eat that much meat but find a lovely browned roasted chicken to be irresistible. The vegetables cooked in the pan drippings are so good as well. Thanks so much.

      October 7, 2016
  4. Suzanne, what a marvelous meal – I haven’t used my cast iron skillet to roast a chicken before and now cannot wait to try this – and I so love that you cooked the potatoes in the same cast iron with the drippings – so darn flavorful!

    October 7, 2016
    • It works so well and the chicken cooks so nicely in it. Thanks so much.

      October 7, 2016
  5. That is one beautiful bird! I’ve been roasting in graniteware forever and never knew why. It’s because that’s what everyone did right? I’ve never tried roasting a bird in my cast iron! Genious. I love meals like this. All roasty and delicious. Thank you for sharing Suzanne! Say hello to Sir Percy for me!

    October 7, 2016
    • Isn’t graniteware great? I bought a HUGE one for my Thanksgiving turkey I usually make a 20-22 lb turkey which cooks in 3 hours in the graniteware pan and it’s always moist and delicious Thanks so much and I’ll say hello to Percy for you.

      October 7, 2016
  6. This sounds and looks delicious! The only time I recall a whole chicken being roasted in my home was the time that I did it, and it was when I was in cooking school. I think I did chicken with 40 cloves of garlic.

    October 7, 2016
    • You know I have heard about the chicken with 40 or more garlic cloves and have always wanted to try that. You have reminded me about this great dish, thank you so much.

      October 7, 2016
  7. The chicken looks roasted to perfection. Love such dishes – earthy and so satisfying. 🙂

    October 7, 2016
  8. There’s something special about a home roasted chicken. So much better than the kinds you pick up at the supermarket in the plastic container! I haven’t made one in quite a while Suzanne and you’ve inspired me!

    October 7, 2016
    • I agree, I got a rotisserie chicken last week which was dry and overcooked. This is so much better flavor wise. Thanks so much Heather.

      October 7, 2016
  9. For some reason, I’m scared of cooking a whole chicken Suzanne. This makes absolutely no sense, as I’ve roasted 20 lb. turkeys for Thanksgiving multiple times, but whole roasted chicken is just something I’ve never tried before. I think your method sounds great though. Welcome back to the party this week at FF 🙂

    October 7, 2016
    • I am that way with some foods, won’t cook them. Funny you do turkey but not chicken. Steam roasting is a great way to cook chicken or turkey. No basting no drying out always moist. Thanks so much Jess.

      October 7, 2016
  10. It looks absolutely perfect, Suzanne. Mega hugs.

    October 7, 2016
  11. This looks so tasty Suzanne! Will try this method yumm

    October 7, 2016
  12. I am going to use your method the next time I roast a chicken. I can’t stand cleaning my oven. I have a goose recipe where I cook the goose the day before and then crisp it the next day. This way I end up with some wonderful goose fat and a tender goose.

    October 7, 2016
    • It works great everytime. Thanks so much Gerlinde. I used one of your Meyer lemons in the chicken. They are so good I have been saving them for certain dishes. They are the juiciest lemons I have ever used.

      October 7, 2016
  13. I love using a cast iron skillet, and in fact just bought a new one. Did you cook the veggies separately because of the space in the skillet or because of the cooking times? My mom always cooked it all together too. I do if it’s a beef roast. My mouth is watering over your roasted chicken. Happy Fiesta Friday

    October 7, 2016
    • Thanks Mary a little of both the vegetables would have been crowded and also the time I did t want to steam the vegetables and because I cook the chicken covered that’s what would have happened. Waiting until after its cooked yields better results for the vegetables. Thanks so much

      October 7, 2016
  14. I just LOVE the smell of roasting chicken, the house smells so “down-home comfort.” I’ll have to try your method and see what hubby thinks, he’s so darn particular on how his various meats are cooked. 🙂

    October 7, 2016
    • That makes me nervous, LOL. I don’t use a oven thermometer so I couldn’t tell you the temperature I just kind of know how long I’ve been using this method so many years it’s lnstinctual. I have the recipe on Food52 and someone freaked out because when she inserted the thermometer the temperature was too high. Let me know if you give it a try and what your husband thinks. Thanks so much Kathryn.

      October 7, 2016
      • Oh gosh, don’t let it make you nervous, you can’t help my husband’s peculiarities, lol! It might be awhile before I can do this, as I’m sporting a broken finger and my hand is currently enclosed in a traction device, so my cooking abilities are limited with one arm. Details on my blog tomorrow… 🙂

        October 7, 2016
      • Thats right your finger, no hurry really. The good thing about this method is that there is no basting required. I love that especially when I do the Thanksgiving turkey. Easy peasy.

        October 7, 2016
  15. Yum

    October 7, 2016
  16. Reblogged this on ravenhawks' magazine and commented:
    That is a beautiful bird Suzanne, love roasted chicken.

    October 7, 2016
    • Thanks so much Dyanna, me too roasted chicken dinner is a really fantastic meal.

      October 8, 2016
  17. Your meal looks absolutely fabulous!

    October 8, 2016
  18. The chicken looks perfectly browned and juicy. Yummy.

    October 8, 2016
    • The chicken was really good, tender and very juicy. Thanks so much.

      October 8, 2016
  19. I will have to try this method – but I am mostly fascinated by the turkey. I am hosting Thanksgiving this year, so I have to figure out what I am doing!

    October 8, 2016
    • My Thanksgiving turkey is always perfect, I provided a link to the graniteware pans, highly recommend. They are so inexpensive and produce excellent results, here is my recipe for the turkey https://apuginthekitchen.com/2013/11/24/butter-and-herb-roast-turkey-gravy-and-sides/ you don’t need to baste it, it’s done in record time, is always moist and when you roast in grantiware the turkey browns in the pan, no need to remove the lid. The compound butter under the skin is amazing and keeps that breast meat super moist. Thanks so much.

      October 8, 2016
      • Thank you! I checked out the granitewear on Amazon – not expensive at all! I think I’m going to try out a turkey in the next few weeks, rather than just wing it (*groan*) on the holiday. At that price, I can hardly afford not to try your recipe!

        October 9, 2016
      • Sarah they sent your comment to spam, so sorry thank you so much. Graniteware is the best and it lasts forever. I used my Mothers for many years and she had it for years before that. Thank you and I hope your turkey turns out. If you have questions email me, happy to answer.

        October 13, 2016
      • It happens a lot! The Granitewear should arrive any day. My plan is to test it next week, so I will let you know if I have any questions!

        October 14, 2016
  20. Nothing reminds me better the Sunday lunches at my grandma’s than roasted chicken! Yours looks very delicious…. it can almost smell its amazing aroma!

    October 8, 2016
    • Thanks Margherita, yes a roasted chicken dinner for me conjures up memories of when I was a child and my Mom would bring out the platter with the chicken and pan roasted vegetables. It was heavenly,

      October 9, 2016
  21. Your chicken looks so very delicious, Suzanne 🙂
    I use to make different kind of vegetables together with my chicken too. For a change, I love to fill the chicken or any other bird with oranges, gives a great taste too. Both the lemon and orange are neutralizing the fat in taste.

    October 8, 2016
    • I love adding parsnips to my roasted chicken as well but didn’t have any Yes totally agree about citrus, thats why I always add the lemon and orange is also such a great flavor with poultry!! Thank you Irene.

      October 9, 2016
  22. Yummy!!! Roasted chicken is great and I haven’t done that in a while too. I usually roast my chicken and make chicken rice. 😀

    October 10, 2016
    • Thanks Ann, I love chicken and rice. In the winter I roast a chicken almost every week. Thanks so much.

      October 13, 2016
  23. That’s a perfectly roasted chicken !! 😀

    October 10, 2016
  24. petra08 #

    Roast chicken is such a treat! Yours looks lovely and perfect for a family Sunday lunch! 🙂

    October 10, 2016
    • I always loved having a roast chicken dinner that my Mom made, it’s a real Sunday supper, Thanks so much Petra.

      October 13, 2016
  25. I love the way you roast your poultry Suzanne! That’s one beautiful bird!! Thanks for sharing with us at Fiesta Friday 🙂 🙂

    October 10, 2016
    • Thanks so much Linda, this method works so well. Happy Fiesta Friday and thank you for co hosting.

      October 13, 2016
  26. I must make this with Shayne’s next batch of pasture raised chickens!! Thank you for sharing! ❤

    October 12, 2016
    • He raises chickens and grows vegetables OMG, I love him!! Thank you so much Patty.

      October 13, 2016
  27. Sandhya #

    I love cooking in my cast iron pan too….deepens the flavor and texture, right?

    October 13, 2016
    • It really does, I love cooking in cast iron, it makes everything better. Thanks so much Sandhya.

      October 13, 2016
  28. Mayang #

    Mouth watering…🍴🍴🍴

    October 14, 2016
  29. Yum! I shouldn’t have read this post while I was hungry.

    October 16, 2016
  30. Oh, Suzanne…I really shouldn’t have skipped lunch! This sounds so very delicious. Definitely a favorite meal!

    October 17, 2016
  31. Great post!

    November 6, 2016

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