Entries in roasting (1)

Monday
Sep192011

roasted chicken and vegetables

 

There is something very satisfying for me about making an entire meal in one pan. My family loves roasted chicken but I find that I am often behind schedule when it comes to starting dinner, and as a result roasting a whole chicken is just a little too time consuming. We all loves drumsticks and thighs so just buying the legs is a great solution to the problem. I add potatoes (cut in halves or quarters), an onion cut into wedges, a handful of peeled garlic cloves, 2 lemons (cut into quarters or sixths), and some thyme sprigs. I add any veggies I have on hand - in the fall an acorn squash, other times baby carrots, etc. I finally realized that broccoli is good in the roasting pan too...and somehow eliminating that final step of making a green vegetable, was very satisfying!

 

Combine all the ingredients in a large bowl and drizzle with a few tablespoons of olive oil, a drizzle of balsamic vinegar, and some coarse salt and freshly ground pepper. Toss it until everything is well coated and transfer to a roasting pan. Cook in a 450° oven for about 40 minutes, turning potatoes and other vegetables over about halfway through.