I am a huge fan of one-pot-cooking, mostly because I hate doing dishes. All that standing in front of the sink and continually bending to the dishwasher is enough to put me in traction, so I avoid it as much as possible. Therefore, a large percentage of the meals I make are done either on the outdoor grill, or in one “pot”. Perhaps when my kids are old enough to do the dishes I will change my mind, but for the time being, I’m a one-dish-wonder.
One of the simplest, most satisfying meals around is roasted chicken. Much of the time I prepare my whole chickens “beer can style” on my outdoor grill, but when I’m in the mood to stay indoors, I turn to my oven. What is best about roasting a chicken is that it is a very low-maintenance meal. It pretty much takes care of itself in your oven, so as long as you give yourself a good hour for cooking time, you can read a book while it cooks.
There is a lot of debate about how to properly cook a whole chicken. Some people cook it breast-side up, so the skin gets nice and crispy. Others cook it breast-side down so the juices all run into the breasts, instead of away from them. Some truss the legs, some don’t. Should you place the bird on a rack, or not? The list goes on and on, and every home cook has his or her favorite fool-proof method.
I keep things as simple as possible in order to minimize my prep time. I simply season the bird, inside and out, with salt and pepper, rub some olive oil on the skin, and place it breast-side-up on a rack in a metal roasting pan (so the underside can crisp up). If I happen to have a lemon lying around, I’ll quarter it and stuff it into the cavity. The same can be done with an apple or even an onion. Then, I cut up some carrots and potatoes and toss them into the pan alongside the chicken. Hit them with some olive oil, salt, and pepper, and you’re good to go. Protein, veggie, starch….all in one pan.
Roasted Chicken with Vegetables
Serves 4
1 – 5 lb whole chicken
3-4 medium carrots, roughly chopped
3 medium potatoes, roughly chopped
Olive oil
Salt & pepper
Preheat oven to 425 degrees.
Rinse and pat dry the chicken and place on a wire rack in a roasting pan. Generously season the bird inside and out with salt and pepper.
Rub about a tablespoon of olive oil over the outside of the chicken.
Toss the vegetables in the roasting pan around the chicken. Drizzle with olive oil and season with salt and pepper.
Roast in oven for approximately 60-75 minutes, or until internal temperature (taken near the inner thigh) reaches 160 degrees. Chicken should no longer be pink and juices should run clear. Vegetables will be softened and nicely caramelized.
Allow bird to rest for approximately 15 minutes, then carve and serve.
Season To Taste 