Book Club Herb Roasted Chicken And Vegetables Recipes
BOOK CLUB HERB ROASTED CHICKEN AND VEGETABLES
A crowd pleaser. Perfect for large get-togethers (double recipe) or just for a family dinner. Please note: I do not have a double oven, thus 1 1/2 hour cook time.
Provided by Risa
Categories Whole Chicken
Time 3h50m
Yield 6
Number Of Ingredients 14
Steps:
- Mix olive oil, thyme, rosemary, oregano, and paprika in a bowl. Divide herb mixture in half, pouring half into a separate bowl, and stir lime juice into one of the halves. Pour each half into a separate large plastic resealable bag. Place chicken pieces into the bag without the lime juice; squeeze excess air out of bag and seal.
- Place onions and red bell peppers into a resealable plastic bag and pour half the marinade containing lime juice into the bag. Place broccoli, asparagus, and garlic into another resealable plastic bag and pour remaining lime juice marinade over vegetables. Squeeze excess air from both bags and seal. Refrigerate chicken and both bags of vegetables at least 2 hours to overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Transfer red bell peppers and onions to a baking dish; transfer broccoli, asparagus, and garlic to a separate baking dish. Bake both dishes of vegetables in the preheated oven for 20 minutes; stir and roast 10 more minutes. Remove vegetables from oven.
- Transfer marinated chicken into a roasting pan, shaking off excess marinade and discarding used marinade. Scatter fingerling potatoes around chicken pieces. Roast chicken for 30 minutes and flip chicken pieces and potatoes.
- Distribute all the vegetables into the roasting pan with the chicken pieces and potatoes. Roast until the chicken juices run clear, chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest piece of chicken reads at least 160 degrees F (70 degrees C), about 30 more minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 716.2 calories, Carbohydrate 24.9 g, Cholesterol 97 mg, Fat 53.7 g, Fiber 6 g, Protein 35.6 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 6.1 g
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- Remove any giblets and the neck from inside the chicken, if included, and pat the chicken nice and dry with a few paper towels, inside and out.
- Place the chicken in a greased or parchment-lined casserole pan, and drizzle with olive oil. Spread the olive oil over the entire chicken using your fingers or pastry brush.
- Generously sprinkle the salt over the entire chicken, top and bottom -- especially the breast and legs. Nestle the chicken breast-side up in the casserole. Add the pepper and herbes de Provence. NOTE: This may seem like an egregious amount of salt. It is not. By brining over eight to 48 hours time, the salt will soak into and distribute throughout the entire bird, and not just stay on the surface. Put the entire casserole into the refrigerator, uncovered, and let brine for a minimum of eight hours, preferably between 24 and 48 hours. (Make sure the chicken doesn't come into contact with any other food.)
- Preheat the oven to 425°F. You have the option here to put the chicken directly on a bed of root vegetables, such as thick-sliced onions, carrots, potatoes, and so on. They will cook along with the chicken perfectly.When the oven is fully heated, roast the chicken, uncovered, on the center rack for approximately 1 1/4 to 1 1/2 hours, or until a thermometer inserted into the dense meat on the side of the breast next to the thigh tests 162°F and the juices are clear.PRO TIP: Poultry should be cooked to 165°F. I remove the chicken at 162°; the temperature will continue to rise a few degrees even once the chicken is removed from the oven because of carryover cooking. Cook's Illustrated has a great article on carryover cooking.
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