ROAST CHICKEN WITH VEGETABLES
4 to 8 servings
The vegetables will take about 45 minutes to become tender and browned, so you may need to add them partway through cooking depending on the roasting temperature and approximate cooking time of the bird. We often allow the vegetables to cook just as long as the chicken. They caramelize and crisp in the chicken fat, so while they may technically be overcooked they are deliciously so. Use the greater amount of vegetables for a larger bird.
Season and prepare a whole chicken as for Roast Chicken I or II. Toss together in a large roasting pan:
- 2 to 3 medium red or gold potatoes, quartered
- 2 to 3 medium carrots, halved lengthwise and cut into 1-inch pieces, or 1 medium celery root, peeled and cut into 1-inch-thick wedges
- 2 to 3 small onions or large shallots, quartered lengthwise
- 1 tablespoon vegetable oil
Place a roasting rack on top of the vegetables, and set the chicken on the rack. Roast as directed, using one of the two versions. Stir the vegetables once or twice during roasting. (Though it involves getting an extra pan dirty, we find it convenient to move the chicken—or the entire roasting rack—to a rimmed baking sheet when it is time to stir them.) Remove the chicken and vegetables from the pan and let the meat rest. Taste the vegetables and season if necessary. If there are any browned bits in the pan, pour out any fat and add:
- (½ cup hot chicken stock or broth)
Deglaze by scraping the browned bits off the pan, then pour the juices over the vegetables.