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Charles Mathews of Chleo in Kingston shares a recipe for roasted chicken with vegetables that will wow family and friends.
Charles Mathews
Chleo, Kingston
The Situation: For a last-minute meal, what matters is a flexible dish that, says Mathews, “can be made with whatever you have in the fridge and it will come out delicious.”
The Solution: “A simple roasted chicken with vegetables that are cooked underneath, so they soak up the fat and drippings,” explains Mathews.
Here’s Why: “I grew up with pot roast, and this uses the same format. Meat over vegetables, roasted together,” he says. “The vegetables get caramelized and tender, and the chicken usually lasts for a few meals. Hello, quesadillas.”
Roasted Chicken With Vegetables
Serves 2–4
Ingredients:
3–4 lb whole chicken
2 Tbsp olive oil
Optional: Lemons, herbs, or alliums (garlic, onions, leeks, and scallions to fill the bird’s cavity)
A few cups of vegetables, as desired, such as fennel, onions, carrots, and potatoes; cut into chunks
Preheat oven to 425°F. Pat the chicken dry; drizzle with olive oil, season liberally with salt, inside and out. Pack the cavity with choice of lemons, dried herbs, or alliums.
Fill a 12-inch cast-iron pan with vegetables; season with a little salt and nestle chicken on top. Place in the oven until the internal temperature of the bird reaches 165°F when pierced in the thickest part of the thigh. A 4-lb chicken will take about an hour.
Remove chicken to a cooling rack and toss the vegetables in the drippings. You can add herbs (fresh or dried) to taste, vinegar (balsamic is good), or any other additional seasonings.
Slice the chicken and serve with the vegetables and a side salad of bitter greens, if desired.
Related: Make This Marinated Grain Salad for Springtime Lunches
