Friday, October 12, 2012

Simple Roasted Chicken with Root Vegetables

Roasted Chicken with Root Vegetables

Oh, how I love fall.  And, oh how I love roasting.  Yes, I know you can roast anytime of the year, but I don’t.  Oh, I do an occasional roasted green beans during the summer, or sometimes potatoes.  But fall?  As soon as the tiniest hint of color shows on the leaves, I am roasting.  At least once a week, sometimes more.  Because what could be simpler?  What gives you such lovely concentrated flavors with almost no work on your end? 

Even though I adore a whole roasted chicken, my most favorite thing to roast is chicken thighs.  They are so forgiving, they don’t dry out, they are perfectly sized, and you don’t have to mess with carving a chicken. 

The above dinner is a perfect example of an easy weeknight meal – I will probably have some variation of it every week through fall and winter.  It doesn’t even need a recipe really.  But here is one, kind of:

Simple roasted chicken with roasted root vegetables

  • Assorted root vegetables (I used carrots, potatoes, onions, parsnips, and beets) – enough for four servings
  • 8 bone-in, skin on chicken thighs
  • your favorite fresh or dried herbs (I used herbes de Provence)
  • olive oil
  • salt and pepper

Preheat oven to 375.

Generously salt and pepper your chicken thighs and toss with a little olive oil and some herbes de Provence.  Place on a parchment lined baking sheet (I used two sheets).

Peel and chop (about an inch or inch 1/2 size) your root vegetables.  If using beets do them separately so they don’t turn everything pink.   Toss with olive oil, salt and pepper, and your herb of choice.  Spread around the chicken on the baking sheets. 

Roast for 45 minutes.  

Eat.  Enjoy.

Serves 4

 

 

This will be my entry for Foodie Friday at Designs by Gollum!

9 comments:

Bella Rum said...

I roasted a chicken last night. I wish I'd thought to throw a few root vegetables in. We love roasted veggies. Next time...

Joanne said...

I'm big on roasting also. I think at least one sweet potato and one winter squash get roasted up every week!

Amy said...

Amen. Roasted (or grilled) vegetables are so swoon worthy. Now you have me craving parsnips...

June said...

You're singing my tune Pam. When the temperature cools off the oven goes on.

Wearinbeads said...

Thanks again for the Molly Stevens All About Roasting cookbook.

Marjie said...

This is my kind of cooking: some of this, and some of that, and pretty soon you have something wonderful.

Betsy Adams said...

YUM.... I love meals like this... Roasted chicken and veggies are so delicious... Even though I just ate dinner (Chinese Meat Balls over Rice)---your meal makes me hungry again!!!!
Hugs,
Betsy

Catherine said...

Yummy!
xo C

tamilyn said...

And roasting just tastes better in the fall-maybe because of the heat from the oven in a cool kitchen :)
Delish!