Sunday, October 24, 2010

sunday - roasted chicken with potatoes, carrots, and beets

Tonight we had a delicious dinner of roasted chicken, using pretty much the same recipe I used a few weeks ago from Bon Appétit. I changed up the veggies a bit and roasted them in a separate pan from the chicken so the potatoes would get nice and crisp rather than cooking in the pan juices. I planned on including Brussels sprouts but I ended up with a ton of vegetables in the roasting pan so I decided to omit them, meaning I've had to rearrange the meal plan already (and it's only Sunday!). I also ended up with more chicken than I anticipated (the chicken was quite large), so I will be making a tasty chicken, Brussels sprouts, and white bean combination in lieu of the cauliflower and sweet potato curry originally on this week's plan. The curry is hanging out in the freezer, ready to be a quick meal on a busy evening, so it's no problem to postpone it for a while.




Roast Chicken and Vegetables

1 4-to 4 1/2-pound chicken
4 large fresh sage leaves
5 fresh rosemary sprigs plus 1 tablespoon chopped fresh rosemary, divided
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
3 2 1/2-inch-diameter beets, peeled, cut into 3/4-inch wedges
1/2 pound potatoes, cut into 3/4-inch wedges
2 large carrots, peeled, cut into 3/4-inch pieces
1 cup lager or pale ale

Position oven rack in lower third of oven; preheat to 450°F.

Starting at neck opening, gently loosen skin from breast and thighs of chicken. Slide 1 sage leaf and 1 rosemary sprig under skin of each chicken breast half and thigh. Sprinkle 1/4 teaspoon salt inside chicken cavity and insert 1 rosemary sprig into cavity. Drizzle 1/2 tablespoon olive oil in bottom of roasting pan. Place chicken in pan, breast side up. Rub 1/2 tablespoon olive oil all over outside of chicken. Sprinkle chicken all over with 2 teaspoons salt.

Place beets, potatoes, and carrots in a large baking dish. Add remaining 1 tablespoon olive oil and chopped rosemary; sprinkle with salt and pepper and toss to coat.
 
Roast chicken and vegetables 20 minutes. Reduce heat to 375°F. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and vegetables are tender, turning vegetables occasionally, about 50 minutes longer.

Using tongs, tilt chicken to allow juices to drain from main cavity onto roasting pan. Transfer chicken to a cutting board; let rest 10 minutes before carving. Place roasting pan over medium heat on the stove. Add beer to roasting pan and boil until pan juices are slightly reduced, scraping up browned bits, 3 to 4 minutes. Season juices to taste with salt and pepper. Transfer juices to small pitcher. Serve chicken and vegetables, passing pan juices alongside.

Makes 4 (or more) servings.
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