Tuesday, February 05, 2013

"Foolproof" Roasting

I've tried to roast chicken in the past and I usually undercook it.

I've tried to roast veggies in the past and I usually burn them to a crisp.

How to find the middle ground? This recipe.

roasted chicken and vegetables

2 1/2 - 3 lbs bone-in chicken pieces (a whole cut-up chicken works)
3 + tbs olive oil
garlic, crushed
3-4 sprigs fresh thyme
salt and pepper

veggies (use what you like, omit what makes you gag)

broccoli, one bunch cut into florets
carrots, 2 lbs, peeled and cut into 2 inch lengths
cauliflower, 1 med head, cut into florets
grape tomatoes
new potatoes, halved
red or yellow onions, cut into wedges

Whisk olive oil, garlic, fresh thyme (stripped off the stems) in small bowl. Set aside. Arrange veggies and chicken on rimmed baking sheet (I needed to use 2 sheets to feed 3 people with leftovers). Drizzle olive oil mixture over chicken and veggies. Sprinkle chicken and veggies with salt and pepper to your taste.

Roast at 425 for 35-45 minutes depending on your oven, until chicken is cooked through and veggies are tender. At about 20 minutes, go in with tongs and mess about with the veggies. Some may need flipping or rotating. Leave the chicken alone, though.
If you're using 2 baking sheets, you'll want to rotate those as well.


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