Adventuress : One Pan Roasted Chicken and Vegetables

Thursday, February 7, 2013

One Pan Roasted Chicken and Vegetables - in 30 minutes!

I was inspired to make a one pan chicken and vegetables dinner after having most of the ingeredients at home and seeing this recipe on PBS's saturday cooking lineup.

It really is so simple but as usual I added my own twist(s) on the original recipe.

Here's my version and below is the site where you can find the videos and recipes from The Test Kitchen Show.

Normally I brine my chicken, so even though it's a 24 hour process it really just involves dissolving some salt, sugar into water, adding in a bit of acidity (lemon/drop of vinegar) and then some herbs and spices, or just the basics of pepper corns and a sliced head of garlic.

This is done the day before and it stays in the fridge on it's own until you're ready to use it, so it's totally hassle free.

When ready to prepare the dish you just want your chicken to come to room temp so I removed it from the water and let it sit an hour, in this time I also chopped the chicken as the recipe mentions into 8 pieces, 2 drum sticks, 2 upper thighs, and each breast (on the bone) into 2 pieces by slicing in half horizontally.

The wings, and spine were removed and they can go into another recipe or stock making.

I sprinkled the chicken with some Worcestershire sauce and let it sit while preparing the veg.

In this hour you can also chop the veggies:

- Carrots, sliced into 2 inch pieces if they're medium to small carrots or chopped into 2 inch pieces and then split down the middle.

- Remove brussel sprout bottoms and slice down the middle of each one to create nice halves.

- 2-3 shallots, sliced in half down the centre.

- Red potatoes, cut into cubes.

Toss all the veggies with some olive oil, salt, black pepper and a sprinkling of sugar (for browning, perhaps)

Keep the brussel sprouts in the middle of the pan and mix and lay out the other veg around the edges. I scattered in some whole garlic cloves, peel on, throughout.

Add chicken breasts to the middle of the pan, laying over the brussel sprouts, lay the other pieces on the sides. Brush the chicken with butter and herbs (I just used butter)

Now it all bakes on 475 F for 30-40 minutes and you've left with a one pan delicious spread of roasted chicken and vegetables all cooked beautifully.

Perfect comfort food for busy weekdays!