David Liederman's Roast Chicken And Vegetables
Updated Nov. 30, 2023
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12½-to-3-pound kosher chicken
- ½cup extra-virgin olive oil
- 1clove garlic, peeled and mashed
- 3sprigs thyme
- 4carrots, peeled, cut in half lengthwise and then across
- 2teaspoons salt
- 1teaspoon freshly ground black pepper
- 8small roasting potatoes, scrubbed
- 4small white onions, scrubbed
Nutritional analysis per serving (4 servings)
1080 calories; 60 grams fat; 13 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 10 grams polyunsaturated fat; 88 grams carbohydrates; 12 grams dietary fiber; 9 grams sugars; 50 grams protein; 1384 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash and dry the chicken well. In a shallow dish big enough to hold the chicken, combine the olive oil, garlic and thyme. Add the chicken and baste with the oil, garlic and thyme. Cover and refrigerate for at least 3 hours, and up to 24 hours, basting occasionally and turning to marinate evenly.
- Step 2
Ten minutes before cooking, preheat the oven to 450 degrees and remove the chicken from the refrigerator. Pour the marinade in a large cast-iron pan. Line the bottom of the pan with the carrot slices. Season the chicken inside and out with the salt and pepper and place on top of the carrots. Strew the onions and potatoes around the chicken. Place the pan in the oven and roast for 50 to 55 minutes, or until a meat thermometer reaches between 158 and 160 degrees when inserted in the thigh. Remove from the oven and allow the chicken to rest for 5 minutes before serving.
Private Notes
Comments
I didn't have small onions, I quartered a yellow and a purple onion - they were great. I think this recipe is very flexible/forgiving.
I did a search for this recipe, which I had made a few times before. It is excellent! Yes, I vary the vegetables somewhat-that is part of the value of this. I will start it today to finish tomorrow.
Lovely roast chicken and I love that it's all done in a cast-iron skillet. I did not use a kosher chicken, but used a small D'Artagnan chicken, and I used half carrots and half parsnips, which I dotted with butter. The chicken was done before the vegetables (I tried a potato) and so I took it out of the oven and continued cooking the vegetables another 10 minutes.
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