David Liedermans Roast Chicken And Vegetables Recipes

ROAST CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 385 degrees F (196 degrees C).
• Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
• Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
• Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
• Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

ROASTED CHICKEN WITH ROOT VEGETABLES

Steps:

• Wash the chicken and pat dry. Poke it with a toothpick all over about 40 times. Season with salt and put in the refrigerator to chill for 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Combine melted butter and saffron in a small bowl. Pour over chicken to cover, and season with salt and pepper. Stuff chicken with lemon slices garlic. Tie the chicken legs with kitchen string and tuck legs underneath.
• Lay carrots, fennel, and onion at the bottom of a roasting pan and rest the chicken on top.
• Roast in the preheated oven for 1 hour and 15 minutes. Spoon the juices from the chicken over the vegetables. Sprinkle with salt and pepper. Continue to roast until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.

PAN-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
• Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
• Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
• Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

DAVID LIEDERMAN'S ROAST CHICKEN AND VEGETABLES

Steps:

• 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.
• 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.

CHICKEN AND VEGETABLE TERRINE

Steps:

• Preheat the oven to 350 degrees and lightly grease an 8 x 4 inch glass loaf pan. Cut the carrots into strips the length of the carrots but only 1/4 wide (should be evenly cut 1/4inch square). Parboil for 6 to 7 minutes or until cooked through but still with some texture to them. Puree ground chicken a little bit at a time in a food processor with the oil and vinegar and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add cooked shallots, garlic, bread crumbs and egg and puree until very smooth.
• Divide chicken puree into 3 bowls. In one add the carrots; in the other the green beans and leave the puree plain in the third. Using your hands mix the vegetables into the chicken mixture in each bowl making sure they are completely coated. Set a tiny bit of plain chicken puree in bottom of loaf pan, spreading it with a rubber spatula to cover entire bottom surface. Then cover with a layer of carrot, keeping carrots in as straight a line as possible. Next layer green bean mixture over carrots. With a spatula layer some plain chicken binder on top of green beans just enough to barely coat them. Then set a row of black olives down the center. Dot olives with a paper thin layer of plain chicken binder. Then repeat green bean layer, then top with the carrot layer and finally a layer of chicken binder which should entirely cover vegetables. Cover the top with buttered brown paper pressing paper directly on top of terrine. Cover top with foil.
• Tap the loaf pan on the counter a few times to eliminate air bubbles. Place terrine in a larger pan filled with enough boiling water to reach 3/4 of the way up the sides of the loaf pan. Set in oven and bake for 1 hour.
• Remove the pan from the oven. Let terrine rest for another hour or until it is cooler. Leave the foil cover on. Drain off excess water. Run a sharp knife between the terrine and the pan to loosen then carefully turn it upside down on a board. Terrine should come out easily. Pat dry with paper towels. Wrap in plastic wrap, then in foil and let it cool in fridge for 3 hours or overnight.

CHEZ LOUIS ROAST CHICKEN

Steps:

• To roast the garlic, preheat oven to 425 degrees. Break the garlic into individual unpeeled cloves, season with salt and pepper and 1 teaspoon of olive oil. Place the garlic in a heat-proof baking dish and place in the oven. Bake 25 minutes and set aside. Put chickens in a large bowl and add olive oil, corn oil, split head of garlic, rosemary and half the thyme sprigs. Cover and refrigerate. Let stand turning occasionally, for 24 hours. When ready to cook, scrape the herbs from the chickens, season with salt and pepper. It is not necessary to truss them. Preheat the oven to 450 degrees. Heat a heavy skillet large enough to hold the chickens in one layer without crowding, or use 2 skillets. Place the chickens in the skillet(s) breast side down. Cook until the breasts are nicely browned, about 4 to 5 minutes. Turn the chickens to the opposite side and then on their backs. Brown each part of the chickens as they are turned. Place the chickens in the oven and bake for 30 minutes. Remove the chickens from the skillet and pour off the fat. Add the wine and vinegar (if 2 skillets are used, use half the remaining ingredients for each skillet), the broth, the roasted garlic cloves, the remaining thyme sprigs tied in a bundle and salt and pepper to taste. Bring to a boil and cook for about 2 minutes. Swirl in the butter, stirring, and add any liquid that may flow from the inside of each chicken. Carve the chickens and arrange on dinner plates. Garnish each serving with thyme sprigs and roasted garlic cloves. Spoon the sauce over and serve Note: For a wood smoke flavor to the roast chicken - place a roasting pan on top of your stove burner. Add 1 cup of apple wood chips and cover with a wire rack. This must be done in a well ventilated area, or you can heat the pan on the stove and then bring it outside. Heat the pan on the burner on high heat until the wood chips begin to smoke. Place the chickens into the rack and cover with another pan (inverted) or aluminum foil. Smoke for about 5 minutes then remove from pan and begin browning. An old roasting pan should be used for this technique.

ROAST CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 450 degrees. In a bowl, mix olive oil or butter, herbs, salt and pepper. Put chicken breast side up in a roasting pan. Toss half the herb-oil mixture with potatoes, scatter them in pan around chicken and put pan in oven. Roast about 20 minutes, and spoon some more herb-oil mixture over chicken and potatoes. Shake pan so potatoes turn and cook evenly.
• After 10 minutes shake pan, and baste again; breast should be starting to brown. Reduce heat to 325, baste again and roast until an instant-read thermometer inserted into thickest part of thigh reads 155 degrees or more. Total roasting time will be 50 to 70 minutes.
• Remove chicken from pan, and taste a potato; if not quite done, raise heat to 425 degrees, and roast (or broil) while letting chicken rest and carving it. Serve, garnished with parsley, with potatoes scattered around it.

ROAST CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 400 degrees.
• Combine onion, celery, carrot, garlic and fresh herbs in mixing bowl with ½ teaspoon salt and 1/4 teaspoon black pepper. Toss with 2 tablespoons olive oil until all vegetables are well-coated. Set aside.
• Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with the remaining 2 tablespoons of olive oil, then rub inside and out with salt, pepper, and dry rub mixture. Set aside.
• Remove wire rack from roasting pan and place upright on a solid surface. Fill the inside circle of the roasting pan with ½ cup wine or beer. Slide chicken onto wire rack, and place chicken into roasting pan so wife rack rests inside the center circle. Carefully spoon the seasoned vegetables around the chicken outside the center circle and pour the chicken broth over vegetables. Carefully transfer into the oven or onto the grill.
• Cook the chicken until the internal temperature reaches 165 degrees in the breast and 180 degrees in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Approximately 45-50 minutes. Remove and let rest for 10 minutes before carving.
• For dry rube recipe, combine: 1 t ground black pepper; 1 t celery salt; 1 t dry mustard; 1 t cayenne; 1 t garlic powder; 1 t onion powder; 1 t brown sugar; 1 t sugar; 1 t paprika.