Category Archives: Main Dish, Chicken

Roasted Chicken with Vegetables

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Roasted Chicken with Vegetables

Roasted Chicken with Vegetables
No Ratings

Ingredients

  • * 1 whole chicken (4–5 lb), spatchcocked
  • * 2 tablespoons olive oil
  • * 1 tablespoon Diamond Crystal kosher salt (or 1½ teaspoons Morton kosher salt)
  • * 1 teaspoon freshly ground black pepper
  • * 1 teaspoon dried thyme
  • * 1 teaspoon dried rosemary, crushed
  • * 1 lemon, sliced
  • * Unpeeled red potatoes, cut into 1½-inch chunks. Use the amount you like, typically 4 large or 6 medium does the job.
  • * Carrots, cut into thick pieces Use the amount you like, typically 4 does the job.
  • * 1 large yellow onion, cut into wedges
  • * 3 celery stalks, cut into 2-inch pieces
  • * 6 garlic cloves, peeled
  • * 2 tablespoons olive oil
  • * ¾ teaspoon kosher salt (Diamond Crystal; use about half as much Morton)
  • * ½ teaspoon black pepper
  • * ½ teaspoon dried thyme


Instructions

    . Prepare the chicken
    Preheat oven to 425°F. Remove the backbone with poultry shears, turn the chicken breast-side up, and press firmly on the breastbone until it lies flat. Pat the skin thoroughly dry with paper towels.
    2. Season the chicken
    Combine the salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and lemon zest. Rub the chicken with olive oil, then season thoroughly on both sides, including underneath the wings and thighs.
    3. Prepare the vegetables
    Toss the potatoes, carrots, onion, celery, and garlic with olive oil, salt, pepper, and thyme. Spread evenly over a large rimmed baking sheet or shallow roasting pan.
    4. Arrange and roast
    In the enamel steel turkey roaster, place the chicken breast-side up over the vegetables, with the legs spread outward. Placed sliced lemon around the top of the chicken. Roast on the middle rack at 425°F for approximately 45–60 minutes. Start checking temperatures after 40 minutes.
    ===COOK UNCOVERED THE ENTIRE TIME===
    5. Check doneness and rest
    The thickest part of the breast should reach 165°F and the thighs ideally 175–185°F for better texture. Check without touching bone. Remove the chicken and rest 10–15 minutes before carving. Return the vegetables to the oven if they need additional browning.
    My recommendations for the best results
    * Salt ahead of time: For especially crispy skin, season the chicken 8–24 hours before roasting and refrigerate uncovered on a rack. If doing this, don't salt it again before roasting.
    * Use a large metal roasting pan: A 13 × 18-inch rimmed sheet pan works well. Crowding causes the vegetables to steam rather than brown.
    * Don't add broth or water: The chicken will release enough juices to flavor the vegetables. Adding liquid will interfere with browning.
    * For crispier vegetables: Arrange most vegetables around the chicken rather than completely underneath it, where they will become softer.
    * Finish with lemon butter: Mix melted butter with a tablespoon of lemon juice and brush over the chicken immediately after removing it from the oven.



Chicken Soup

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Chicken Soup

Chicken Soup
No Ratings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 chicken wings, legs, thighs (each)
  • 8 cups water
  • 4 chicken bouillon cubes
  • salt
  • pepper
  • 4 celery stalks halved
  • 1 onion quartered
  • 2 carrots halved
  • pinch oregano
  • 1 tsp dried parsley
  • 16 oz. egg noodles

Instructions

    1. Add everything except egg noodles to Instant Pot and cook on high pressure for 25 min. Use pulse release.

    2. Strain liquid in the big stainless bowl using the big stainless strainer. Return liquid to pot.

    3. Pick over chicken meat once it has cooled off but do not add it back to the pot at this time.

    4. Add chopped carrots and celery to the pot. Cover and cook on high for 5 min. Use normal release.

    5. Uncover pot. Add chicken and egg noodles. Set the pot to saute and cook to desired noodle doneness.