Wednesday, September 15, 2010

Oven-Roasted Chicken and Vegetables

There is nothing more fun than the times someone else cooks for you. This time it was my obedient oven.

I usually make oven-roasted chicken when all my other dinner ideas run dry. Its healthy and wholesome and doesn't need much supervision either.

I will first list out the ingredients for my chicken roast and then the steps.

Ingredients for Oven-Roasted Chicken and Vegetables are:

1 whole chicken, skin on, without giblets (about 1.5 kg)
Unsalted butter
Half teaspoon dried rosemary
Half teaspoon dried oregano
Black pepper powder
Salt

1 medium red onion, cut into quarters
Handful of green beans, halved
Baby potatoes, skin on and halved
2-3 carrots, diced
Cloves of garlic

IMG_9631_thumb[10] IMG_9640_thumb[7] You can even use mushrooms, cauliflowers and seasonal root vegetables.

Truss your chicken. We don’t want Miss Chicken spreading her wings and legs while she is being roasted. That’s very unbecoming of ladies!

Mix the butter, dried herbs, pepper and salt. The idea here is to get under the skin of Miss Chicken. Take little portions of the rub, with your fingers, find edges, nooks and corners under the skin of the chicken and gently rub the butter mixture on. This will keep the chicken moist.

Once the insides are nicely stuffed, rub the same mixture all over the chicken from the outside.

IMG_1034 Make a bed of vegetables on your baking dish and place Miss Chicken on top!

IMG_1035 Pre-heat the oven to 425° F. I start with my chicken chest down, back up when I am roasting. Once the oven has fired up a bit, I reduce the temperature to 350!

IMG_1037 I keep turning the sides after every 15 minutes. The idea is to get the breast side up when I finish. Its as if Miss Chicken is experimenting with different sleeping positions!

IMG_1038 IMG_1039
It takes about an hour and change to finish roasting the chicken. Poke a fork in the chicken to see if the juices run clear, that’s the sign of a cooked chicken. The melted butter and juices from the chicken will add a lot of flavor to the bed of vegetables.

IMG_1043IMG_1041 Let the chicken stand for about 10 minutes before you carve and serve.

IMG_1050IMG_1051IMG_1047 I served my oven-roasted chicken with the juicy vegetables and slices of fresh bread.

9 comments:

Geeta said...

The latest food network star also has a similar recipe.This is cool though
http://www.aartipaarti.com/2009/10/15/aarti-paarti-ep-27-i-aint-chicken-chicken/

the-mommie said...

425 Cs for one hour!!!??? I don't think my oven has a setting that high! You did mean 425 F, right? :)

This is a really neat recipe. I'm always trying different versions of oven roasted chicken with veggies. The simplest thing to do always! :)

PreeOccupied said...

My miss Mommie- its 425 F. And no, I did write in the post, reduce it to 350 once its all heated up inside.

Thanks for pointing out, making the correction!

RV @ Food for 7 Stages said...

Oven roasted chicken and veggies reminds me that fall is not far away. Looks scrumptious.

Sayantani said...

asadharon Pree. Eta bodhay Nigella's signature dish kintu tomarta dekhte anek anek bhalo hoeche.

Swati Sani said...
This comment has been removed by the author.
Swati Sani said...

Wonderful recipe, Pree. Made this today and it turned out awesome. I overdid the butter though - next time will use less of it. I also marinated the chicken in balsamic vinegar and pepper for about an hour and half before roasting and it gave a wonderful flavor.
Here's a picture I took just after we took it out of the oven http://twitpic.com/2q0cqp

Thought Brought Art said...

Whenever i see your blog just one thing comes to mind. How lucky is the dude who lives with u! your husband :)

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