The other night I decided to make dinner. I know. What? Where is Matt? Why are you cooking? Is the Taco place down the street shut down? I actually made dinner. And, it was a blast. I never have time to plan or cook for a busy weeknight dinner, but I had the day off and thought I would attempt to roast a chicken. Plus, the left overs would be great in tacos. This recipe is super easy, full of veggies and from Thomas Keller...need I say more.
Leeks were cleaned and chopped. Although, I chopped them wrong and and they cooked down a bit too much. Note to self, follow the directions....Follow them!.
The chicken was seasoned simply with garlic, thyme and salt and pepper. Then trussed. Yes, a new year, and a new skill learned.
Roasted Whole Chicken with Root Vegetables
Adapted from Ad Hoc at Home
One 4 to 4 and 1/2 pound chicken
Kosher salt and black pepper
6 garlic cloves, smashed and peeled
2 large leeks, tops removed, washed in warm water
6-7 thyme sprigs
3 medium sized rutabagas
2 medium sized turnips
4 medium sized carrots, trimmed and cut lengthwise in half
1 small yellow onion, cut into quarters
8 small red skilled potatoes (peeled)
1/8 to 1/4 cup canola oil
2 tablespoons unsalted butter
Remove the chicken from the refrigerator and let it stand at room temperature for 2 hours.
Preheat the oven to 475 F. I put my oven on the "roast" mode
Season the cleaned whole chicken with salt and pepper. Add three garlic cloves and 5 sprigs of thyme to the inside of the bird and massage to influence the flavors of the chicken. Truss the chicken.
To prep the leeks, cut off the green tops, and remove the outer leaves. Wash in warm water to remove sand. Trim the root ends, cutting around them at a 45 degree angle. Slit the leeks lengthwise almost in half, starting 1/2 inch above the root end. Rinse again under water
For the rutabagas and turnips, trim off or peel the out skin. Trim the top and bottom of the veggie and then cut into 3/4 inch wedges.
Combine the leeks, root veggies, carrots and onion with the remaining garlic cloves and thyme. Toss with 1/8 to 1/4 cup of canola oil. Spread the veggies in a large roasting pan.
Rub a drizzle of canola oil on the chicken and season with salt and pepper.
Make a nest in the center of the veggies and place the chicken in. Cut the butter an apply in cubes to the chicken breast.
Roast at 475 for 25 minutes and then reduce the heat to 400 degrees F. Roast for an additional 45 - 50 minutes or until the chicken is 160 degrees F.
Transfer the chicken to a carving board and let it rest for about 20 minutes. Before serving, set the pan of veggies over medium heat and reheat the vegetables, turning thyme and glazing them in the pan juices.
Cut the chicken and serve with the vegetables. Enjoy! Ad Hoc at home