sunday roast chicken
Who doesn’t love a sunday where you walk through the farmer’s market, grab some fresh veggies, maybe even move your body, take an everything shower, and have a roast chicken for supper?
Ingredients
1 whole chicken or 4-6 bone in skin on chicken thighs or legs
3 large carrots leave whole or cut into 2 inch pieces
1 lb yukon potatoes quartered
1 tsp dill to sprinkle over the potatoes
4-5 large shallots halved or quartered
1 cup white wine
5 sprigs fresh thyme
1 lemon thinly sliced (will only use 2 slices)
5 cloves garlic smashed
2 tbsp olive oil
2 tbsp butter
chopped chives for garnish
salt and black pepper
Instructions
Preheat your oven to 400°F.
Spatchcock your chicken (de-spine your chicken) to allow for more surface area to be cooked. I use kitchen sears and cut in between where the thigh and the spine meet, you will see the spine has more fat covering it. If you rather keep the spine, this will not affect the recipe but cook time may be longer.
Season chicken with salt and allow it to sit at room temperature uncovered for 5-10 minutes. I also love adding creole/cajun seasoning to the chicken but that is a personal preference. While the chicken sits, prep your vegetables.
Pat chicken dry with paper towel
Heat a large dutch oven over medium high heat and add 2 tbsp of olive oil. If using a whole chicken that was spatchcocked, sear breast side down first, then flip after 5-7 minutes until all sides are browned.
Once seared, remove the chicken and set aside. Add in the carrots, potatoes, shallots, garlic, and a pinch of salt and black pepper and sauté in the rendered chicken fat for 2 minutes. Add 2 tbsp of butter if needed. Add the white wine and scrape the bottom of the pan. Allow the wine to cook out and reduce by half.
Scatter sliced lemons and thyme on top of the vegetables. Transfer the chicken on top of lemons and thyme, place breast side up. Cover with a lid and transfer to the oven.
Bake for 30-45 minutes.
Once chicken is cooked, transfer dutch oven to the stove top. For the whole chicken: transfer to a cutting board and allow it to rest for at least 30 minutes before carving. For thighs and legs: you can serve immediately.
To serve, transfer vegetables to plates or a serving bowl, removing lemons and thyme sprigs. Taste and season with flaky salt and black pepper as needed. Plate the chicken and drizzle with any braising liquid left in the pan. Garnish with chives. Serve with our Rice Pilaf recipe!
Enjoy! xx
