Roast Chicken over Vegetables
August 12, 2019
I have been roasting chicken in my oven for many years now and most of the time I would roast it by itself using the Thomas Keller recipe. However I recently read that if you roast the chicken over vegetables it will add flavor to the roast vegetables catching the chicken drippings, and also lets you cook two amazing dishes together.
I was a little worried that the extra moisture from the vegetables would cause the chicken to steam and not get as crispy so I am using one of the higher settings for the roasting rack. I found that by cooking these together I didn’t sacrifice any of the chicken’s crispiness and got a hearty roast vegetable salad side out of the process.
- 3 pounds chicken
- 8 oz. carrots
- 8 oz. brussels sprouts, cleaned and halved
- 8 oz. romesco, cut into large florets
- Preheat the oven to 450 degrees.
- Line the baking sheet with foil and place the roasting rack at one of the higher settings in the middle of the pan. Line the pan with the brussels sprouts, romesco florets, and large carrot pieces.
- Pat the chicken completely dry.
- Truss the chicken, or poke a hole in the skin and thread the leg bones through the hole.
- Place the chicken on the raised rack. You want the drippings from the chicken to come off and away from the rest of the bird on to the roasting vegetables.
- Place the chicken into the preheated oven for 40 minutes.
- After that time, raise the temperature to 475 and continue to roast for another 10-20 minutes.
- Measure the temperature of the bird at the thickest portion (the thigh) and remove when the temperature reaches 165 degrees.
- When the chicken reaches the desired temperature remove from the oven and rest on a cutting board for 10 minutes.
- Carve and serve immediately with the roasted vegetables on the side.
This recipe was adapted from:
Written by Will Chiong who lives and works in New York building useful things.