Weekday Roast Chicken & Veggies
Sunday roast chicken is a beloved fall classic for many reasons, not the least of which is how its moan-generating aroma fills a house. With this method you can achieve a deeply browned, evenly cooked bird in about an hour.
Ingredients
1 small chicken, (2 1/2 to 3 pounds)
Sea salt flakes
Coarsely ground black pepper
6 small sage sprigs or 10-12 thyme sprigs
3 tbsp. olive oil, divided
8-10 cups mixed root vegetables, cut into 3/4-inch chunks (carrots, turnips, potatoes, parsnips, beets, etc.)
2 tsp. minced garlic
½ cup dry white or red wine
1 tbsp. chopped fresh sage or 2 tbsp. chopped fresh thyme, divided
Directions
Heat oven to 400 degrees.
Use kitchen shears to cut out the chicken’s backbone. Press chicken firmly to flatten it. Rinse and dry well. Latch the wing tips under the bird. Season generously with salt and pepper; stuff herb sprigs under the skin in various places.
Heat 1 tablespoon oil in a large, nonstick skillet over medium-high flame. Add chicken; weight it with 2 cast iron skillets or other heavy weights. Brown 10 minutes per side.
Meanwhile, cut up veggies. Spread them in a big baking pan without crowding them, toss with remaining olive oil and then be generous with the salt and pepper. Roast 35-45 minutes until brown-edged and tender, tossing once or
twice as they bake.
Transfer browned chicken to one of the cast iron pans, place in oven and roast until juices run clear when a thigh is
pierced, 15-25 minutes.
To make a sauce in the nonstick skillet, add garlic and cook gently 2 minutes, then add wine, raise heat, stir to
release pieces stuck on the bottom, and boil until reduced to a thin glaze. Remove chicken from oven, transfer to a
serving platter and let rest a few minutes. Add any pan juices to sauce; simmer an additional moment or two.
Toss roasted veggies with most of the chopped herbs. Surround the chicken with veggies. Drizzle with the sauce, sprinkle with remaining herbs and serve it up.
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