Roast Chicken with Baby Vegetables
You can’t go wrong with a roast chicken, even if it’s just for two of you. There are many uses for leftovers, and the bones can go into the stockpot for homemade broth.
SERVES 4 TO 6
1 large chicken, about 2 kg (4 lb.)
Sea salt and black pepper
15 mL (1 tbsp) olive oil, plus a little extra to drizzle
1 head of garlic, halved horizontally
2 lemons, halved
Handful of thyme sprigs
Few rosemary sprigs
300 g (10 oz.) baby carrots, scrubbed
300 g (10 oz.) baby turnips, washed and halved (if quite large), or red pearl onions, peeled
100 mL (1/3 cup) dry white wine
300 mL (1 1/4 cups) chicken stock
Heat oven to 230 C (450 F). Rub chicken all over with salt, pepper and a drizzle of olive oil. Place in a large roasting pan and stuff the cavity with half the head of garlic, two or three lemon halves and a few herb sprigs.
Roast chicken for 20 minutes; remove from oven and lower temperature to 200 C (400 F). Add carrots and turnips (or onions) to roasting pan, turning to baste in the juices. Place remaining garlic, lemon halves and herbs around the chicken. Drizzle a little olive oil over the bird and vegetables; season with salt and pepper. Roast for another 35 to 40 minutes or until the bird is golden brown and cooked through. (The juices should run clear when the thickest part of the thigh is pierced with a knife.)
When finished roasting, lift the chicken onto a warm platter; cover with foil and let rest for 10 to 15 minutes in a warm place. Put the vegetables in a warm dish, cover and keep hot.
Meanwhile, skim off any fat from the cooking juices in the roasting pan. Add the wine, scraping up the sediment from the bottom of the pan to deglaze. Pour liquid into a small saucepan and place on stove over medium heat. Let bubble until reduced by half. Add stock and boil again until reduced by half. Add any juices from the rested chicken; strain into a warm pitcher.
Carve the chicken and divide the meat and roasted vegetables between warm plates. Pour the sauce over the chicken. Serve with new potatoes and a green vegetable, such as broccoli or Brussels sprouts.
Recipe courtesy of Gordon Ramsay’s Maze.
Image(s): James Pattyn, 2 For Life Media