A Simple Roast Chicken

Because they are easy and fairly inexpensive, many of us pick up a rotisserie chicken when we want roast chicken. Every now and then I prefer to roast a chicken at home. If nothing else, that wisp of roast chicken fragrance when you lift the lid (if it's cooked in a Dutch oven as I prefer) is so delightful!

The good news is that a whole chicken cooked this way is amazingly easy and you can make it really simple or add to the flavor with additions like root veggies, herbs, and/or lemon or orange for a small addition of time and effort that pays off big time.

You start with a whole chicken, season it with salt and pepper, put a little water or wine in the bottom of the Dutch oven to keep it from sticking, cover it up and cook for 60 minutes. You get a cooked chicken with brown and fairly crisp skin, some yummy pan juices for sauce and clean up is easy.

One step more is to add things like peeled and sliced onion, whole or halved garlic, chunks of potato, carrot, rutabaga, turnip, etc., all shaken in a large plastic bag (like a produce bag) with a little olive oil, some herbs either fresh or dried, and some salt and pepper. The veggies get put into the Dutch oven after the chicken, all around the chicken. You can tuck some lemon wedges or orange wedges into the chicken cavity, too, for more flavor. The lid goes on, the pot goes into the oven and 60 minutes later you have a meal to die for. Add a green salad and maybe some crusty bread for soaking up the pan juices and you have such a great meal that is easy on the cook. I actually served mine (which included sliced mushrooms along with the onions and carrots and garlic) with mashed potatoes and mixed vegetables.

Leftovers can be used for sandwiches or chicken salad, or any dish that uses leftover chicken. You can also reheat it in the microwave for another meal if you also have leftover veggies. Of course the cooked poultry also freezes well for even later use.

Roast Chicken with Root Vegetables 

1 whole butchered chicken, about 3-4 pounds, with anything inside removed
2 carrots, washed, ends removed, cut into bite sized pieces
2-3 baking potatoes, scrubbed and cut into bite sized pieces
any other root vegetable that you like, washed, ends removed and cut into bite sized pieces
and/or sliced mushrooms
1 onion, peeled, ends removed, sliced
whole or halved garlic, excess skin removed
salt and pepper to taste
fresh (1 tablespoon) or dried (1 teaspoon) thyme
2 tablespoons olive oil
lemon or orange wedges for inside the bird
salt and pepper to taste
optional: 1/4 cup dry white wine
optional: chopped Italian parsley

Preheat to oven to 375 degrees F.

Rinse the chicken (if you usually do) and place in a Dutch oven large enough for it and the vegetables.
Put the carrots, potatoes, other root vegetables if using, onion and garlic in a large disposable bag (I used produce bags from the market that I save for this purpose). Add the salt and pepper and thyme. Close the top securely and shake vigorously to distribute the seasonings. Add the olive oil and shake again to coat everything lightly with oil. Place the oiled veg all around the chicken in the Dutch oven. Place the orange or lemon wedges inside the bird. Season the outside of the bird with salt and pepper to taste. If using, add the white wine.

Cover the Dutch oven. Place in preheated oven and roast for 60 minutes. Remove from the oven and let sit for 10 minutes so the juices can migrate back into the bird.

Cut legs, thighs and wings into serving pieces. Slice the breast or cut into more serving pieces. Serve hot with pan juices spooned over. If desired garnish with chopped parsley