1. You want succulent roast chicken for dinner, but
a. You didn't leave yourself enough baking time.
b. You sometimes have a problem with dry breasts (chicken breasts)
c. You want to keep your dirty dishes to a minimum.
d. You have three children who fight over the two drumsticks.
e. You have three adults who fight over the two drumsticks.
f. At least one of the above.
Don't get me wrong, I still love roasting whole chickens, and Jamie Oliver's recipe is my stand-by. But when I came across this recipe at Some the Wiser I knew I had to try it. One of the things that struck me about this recipe was how versatile it could be. I usually stick with the base of potatoes and sweet potatoes, then add in any vegetables I have on hand. What a great way to use up what's in my fridge and/or to eat seasonally.
The other thing I love about this recipe is that it calls for a bit of sugar in with the roasted veggies. Roasted vegetables don't need any sugar, as they naturally caramelize in the oven. However, the added sweetener does bring the flavour to the next level. I couldn't stop eating these vegetables!
One Pan Roast Chicken and Vegetables
adapted from Some the Wiser
Feel free to substitute with vegetables you have on hand.
1 large sweet potato, peeled and cut into chunks
3/4 pound new potatoes, cut into chunks
1 bell pepper, cut into chunks
1/2 red onion, cut into chunks
1/2 pound asparagus, discard woody ends, then cut into 1 1/2 inch pieces
6 garlic cloves, peeled
1 tsp dried thyme
1-2 tablespoons olive oil
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted
1 teaspoon dried rosemary
3 1/2 pounds bone-in chicken pieces (thighs and drumsticks)
additional salt and pepper to taste
Preheat oven to 475 degrees F.
Cut up vegetables. Place all vegetables in one bowl, except for asparagus (asparagus needs a shorter roasting time). Toss vegetables with thyme, olive oil, sugar, salt, and pepper. Spread vegetables on a large baking sheet. Place chicken pieces on top of vegetables, skin side up. Combine melted butter and rosemary, and baste chicken with this mixture. Sprinkle chicken with salt and pepper to taste.
Now you can put your asparagus in your large bowl, add a few drops of oil, and toss to combine. Set aside.
Place baking sheet in the oven. Total baking time is 35-40 minutes, but add asparagus after about 20 minutes. When chicken reaches 175 degrees internal temperature, and juices run clear when the thigh is pierced, remove from oven. Tent with aluminum foil and let sit for 5-10 minutes before serving.