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Roast chicken with bread and vegetables recipe

Roast chicken with bread and vegetables recipe

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  • Meat and poultry
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  • Whole chicken
  • Whole roast chicken

A good roast chicken is the hardest simple recipe to prepare. Instead of potatoes, I like to roast stale bread, which gets new life when paired with fresh vegetables and herbs.

3 people made this

IngredientsServes: 6

  • 1 whole chicken
  • 6 slices stale bread (use good, crusty bread)
  • 2 red onions
  • 2 celery sticks
  • 2 carrots
  • 3 bay leaves
  • 2 rosemary sprigs
  • 4 tablespoons olive oil
  • 1 lemon, halved
  • 1 garlic clove
  • salt and pepper to taste

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. The evening before, wash and dry the chicken inside and out and sprinkle salt inside and out. Place back in the refrigerator.
  2. Preheat the oven at 250 C / Gas 8.
  3. Cut the bread in cubes and chop the onions, celery and carrots in rough pieces. Toss together and add half of the herbs, the juice of half the lemon, salt and pepper to taste and the olive oil. Toss well and spread on a baking tray.
  4. Place the remaining herbs, lemon and garlic clove inside the chicken cavity. Place the chicken breast side down over the vegetables and bread and place in the hot oven.
  5. Roast for about 40-50 minutes, then turn on its back and put back in for 15-20 minutes to crisp the breast skin.
  6. To test doneness, wiggle the leg back and forth and pierce it with a knife. The joint should feel loose and the juices should come out clear.
  7. Cut in 10 pieces and arrange them over the roasted vegetables and bread, bring to the table and enjoy!

Breast side down?

Well, I have this theory that since the fatter juicier meat and skin are on top of the chicken, by force of gravity some of that goodness will trickle down to the breast while cooking...this and the advance salting have been the two most sizable improvements to my roast chicken.

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Crispy croutons to go with chicken and gravy, works for me! I added some sage to give it a taste of sage and onion stuffing.-07 May 2016

Roast Chicken and Vegetables

Adapted from Martha Stewart Living | One Pot | Clarkson Potter, 2014

Roast chicken is so good, you may not want to stray from the classic—but then, if you don’t make this roast chicken and vegetables recipe with paprika, you would never know how easy it is to transform the flavor by varying the seasonings and vegetables.–Editors of Martha Stewart Living

LC Simple As Can Be Note

This roast chicken and vegetables recipe is simple as can be. Rub the chicken with spice and salt. Toss in some carrots and sweet spuds. Shove it all in the oven. All with a single pan. Accept accolades. Barely spend any time cleaning up. See? Easiest recipe ever.

Middle Eastern Roast Chicken with Vegetables

I’m back! I’m back! This post is more delayed than I initially intended. Yikes. We just adopted a new furry friend, who has unequivocally (and self-admittedly) captured all of my attention and love these past few days. I’ll do a formal introduction soon, promise.

First. Spatchcocked chicken! I told you guys all about how to spatchcock a chicken on Friday. It didn’t take long, because it really is that easy. It has easily become my new (most favorite) way to roast a whole chicken.

It is just one of those techniques that you try and wonder why you haven’t been doing forever, you know? Saves time and produces even better results. What’s not to like, right?

Truthfully, you could spatchcock a chicken, rub some olive oil on it, season it liberally with kosher salt and pepper, stick it in the oven, and stop right there. I’m a big fan of seriously simple roast chickens. But I’m an even bigger fan of this Middle Eastern spatchcocked roast chicken complete with roast potatoes, caramelized leeks, and carrots.

It’s one of those dinners that just takes care of itself. Everything comes together in one roasting pan with minimal clean up and effort.

Add a side salad (or loaf of crusty, good-quality bread) and you’re good to go.

The trick to this recipe is the spice rub. This Middle Eastern spice rub is everything. It’s delicate, warm, and incredibly tasty – and was inspired and adapted from this cookbook.

It does require quite a few spices (nine in total!), but these are everyday spices that I (and most likely you) keep on hand already. Ground cumin, coriander, cinnamon, nutmeg, cardamom, paprika, allspice, cloves, and turmeric.

Nothing too complicated or difficult to find.

I’ve literally been putting a version of this spice mixture on almost everything that comes out of my kitchen lately. The recipe below makes just enough for this roast chicken recipe, but I highly recommend making a double, triple, or quadruple batch of it.

I keep a little bag of it in my spice drawer for roast vegetables, chicken, and all sorts of things. I also made a version of these chicken pitas with simple, grilled chicken breasts (sprinkled with this rub) – and it was perfection. It’s incredibly versatile, and is such an easy way to add depth of flavor to all sorts of dishes.

Tender leeks, carrots, and red potatoes are tossed in the bottom of the roasting pan to make the meal even more complete. I don’t even peel the carrots. Just a little bit of a scrub under the sink, and they’re good to go. The vegetables and potatoes become perfectly tender in the amount of time it takes to roast the chicken (this recipe calls for a 4.5 to 5 lb bird – if you use a smaller chicken, simply cut the potatoes or carrots into smaller or pieces).

Lastly, I remove the roasting rack with the chicken, and allow the vegetables to finish roasting and caramelizing as the chicken rests. The leeks become silky and soft, the potatoes are creamy and tender, and the carrots are sweet and concentrated. Doesn’t get better than that, right? Dinner is served.

Recipe Summary

  • 1 whole chicken (3 1/4 to 3 1/2 pounds)
  • Coarse salt and freshly ground pepper
  • 6 fresh thyme sprigs
  • Extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon capers, rinsed and chopped
  • 4 slices (2 inches thick) rustic Italian bread (about 1/2 loaf)
  • 1 garlic clove, halved
  • 2 small eggplants or 4 Japanese eggplants (1 1/2 pounds), sliced into 1 1/2-inch wedges
  • 2 red bell peppers, quartered lengthwise and seeded
  • 3 large Swiss chard leaves, stemmed and torn into bite-size pieces (3 cups)

Sprinkle chicken with 1 tablespoon salt, and season with pepper. Stuff thyme under skin of breast and thighs and in cavity. Let chicken stand at least 1 hour (or refrigerate up to 24 hours, and bring to room temperature) before roasting.

Preheat oven to 475 degrees. Place a baking dish or ovenproof skillet just large enough to fit chicken in oven 5 minutes. Pat chicken dry, then place breast side up in hot baking dish. Roast, rotating dish and basting once, until skin is golden and chicken is 160 degrees in the thickest part of thigh, 40 to 45 minutes. Let rest at least 15 minutes, then carve.

Skim fat from juices in baking dish. Pour remaining juices (about 2 tablespoons) into a measuring cup add oil to come to 1/4 cup. Whisk in lemon juice and vinegar. Add capers and 1 teaspoon salt season with pepper.

Preheat broiler. Drizzle bread slices with oil. Toast until browned on both sides. While warm, rub with cut sides of garlic. Tear into bite-size pieces, and place in a bowl. Drizzle eggplant and peppers with oil, season with salt and pepper, and toss to coat. Spread onto 2 rimmed baking sheets broil about 8 inches from heat source until browned and tender, 10 to 12 minutes, flipping halfway through. Cut into bite-size pieces, and add to bowl. Add Swiss chard, toss all together, pour on three-quarters of the dressing, and toss again. Transfer to a platter, and top with chicken. Serve remaining dressing on the side.

Roast Chicken in a Butter Crust

Like chicken potpie and chicken noodle soup, this dish is all about the traditional flavors of home cooking, but concentrated to the nth degree. The chef Barbara Lynch based this easy one-pan dinner on a French dish called poulet en pain — chicken in bread — but she uses a buttery pie crust instead of bread dough. The crisp crust with juicy chicken and a fragrant vegetable stuffing is indescribably good and surprisingly easy to pull off. You can finish baking it up to two hours before serving — or even longer, as it’s also good at room temperature. Ms. Lynch recommends it as picnic fare.

This stuffing is a familiar one, but any combination of sautéed vegetables and aromatics could be used, like mushrooms, winter squash or fennel garlic, ginger or leeks tarragon and parsley. &mdashJulia Moskin

Other Romertopf Recipes We Love:

  • This Romertopf chicken and vegetables is naturally gluten free. Just make sure any spice blends you use are also gluten free, and do not contain wheat if you have an allergy.
  • This chicken dish is paleo and Whole30 approved!
  • For a keto version, skip the potatoes and substitute another low carb vegetable.

Recipes to make with leftover roast chicken:

  • Easy Chicken and Dumplings from Scratch with Grapes and Walnuts (Greek Chicken Soup with Lemon) with Buttermilk Ranch Dressing
  • Healthy 20-Minute Chicken and Mushroom Stroganoff
  • Chicken and Corn Enchilada Casserole

And check out these other easy recipes you can make in a dutch oven from Pinch of Yum!

Did you make this Dutch Oven Whole Roast Chicken? Please comment below and Rate this Recipe !


Preheat the oven to 200C/180C Fan/Gas 6.

For the spice mix, toast all the spices, except the turmeric, in a hot dry frying pan for a minute or so, until they become fragrant. Tip into a spice blender, or pestle and mortar, add the turmeric and blend to a fine powder.

For the chicken, mix the cream cheese, butter, brioche breadcrumbs, lemon zest, tarragon and the spice powder and season well. Put the mixture into a piping bag.

Place the chicken in a roasting tin. Lift the skin of the chicken and pipe in the spice butter mixture. Rub gently to spread it evenly under the skin. Spread the remaining mixture over the legs to cover them.

Rub some olive oil over the chicken and season with salt and pepper.

Roast the chicken for 22 minutes per 500g/1lb 2oz. Baste regularly with melted butter to make sure the skin is moist while cooking.

To check the chicken is done, pierce the thigh with a knife. If the juices run clear, it’s cooked. Take the chicken out of the tin. Set it aside to rest.

To make the gravy, place the tin on the hob, heat gently and scrape the bits from the pan. Stir in 1 tablespoon of flour and cook for 2 minutes. Add the wine and simmer to reduce in volume by half. Add the stock. Simmer for 5–6 minutes and then season with salt and pepper. Pass the gravy through sieve into a jug and keep warm until serving.

For the carrots, cook the carrots in boiling water until al dente. Heat the oil in a pan and cook the garlic until soft. Add the coriander seeds and pine nuts, and sauté for 2 minutes. Add the carrots and cook for 2–3 minutes. Add the orange juice and zest. Season with salt and pepper.

For the bread sauce, stud the onion all over with the cloves, and then put it in to a saucepan with the bay leaf, peppercorns and milk. Bring to the boil, remove the pan from the heat and leave to infuse for 15 minutes. Remove the onion, bay leaf, cloves and peppercorns, and then stir in the breadcrumbs and curry powder.

Return the pan to the heat and cook very gently for 5–10 minutes, stirring occasionally until the breadcrumbs have absorbed all the liquid. Stir in the butter and season, to taste, with salt and pepper.

To serve, carve the chicken into slices and serve with bread sauce, gravy and carrots.

Five Spice Roast Chicken

As a Chinese-American first-generation immigrant, I grew up with cinnamon as a savory spice. It's often found in five-spice mixes, and I remember my grandfather's pork belly stew as one of the foundational childhood dishes that forever cemented my love for cinnamon.

It was a funny moment of culture shock when my parents first discovered cinnamon was used as a prevalent sweet spice in so many North American desserts. To this day, they still can't fully enjoy things like snickerdoodle cookies and cinnamon rolls and are wary of being ambushed by the presence of cinnamon in sweets. Thankfully, my palate was still elastic enough to be open to cinnamon's androgynous greatness.

I don't know if my parents will like this five spice roast chicken drumstick recipe, but I sure enjoyed it. Paired with some nicely spiced rice and roast veggies that absorb all of that flavorful pan juice, it makes for a pretty hearty dinner.

If you make this recipe, be sure to comment down below and let us know how you liked it!

The Best Roast Chicken Recipe According to a Pro

RARE BIRD One roast chicken provides a variety of meals throughout the week. And the recipe couldn’t be simpler.

Eleanore Park

I FIELD more questions than you might imagine on the best way to roast a chicken. It comes up all the time among friends who know I used to cook at Zuni Café in San Francisco, legendary for its version.

The secret to the Zuni chicken is that there really isn’t one. The recipe relies on no special bells or whistles. You don’t need to apply a hair dryer to ensure a crispy skin, as a viral recipe from 2018 recommended. It’s more about understanding a few fundamentals than adhering to any one trick or recipe.

Roasting a whole chicken has always been a staple of the weekly cooking in my household, mostly because it’s economical, yielding returns throughout the week. The legs often get eaten first, accompanied by bitter greens or mushrooms cooked in the chicken fat. Breast meat frequently gets stewed down in beer or stock as a filling for tacos, topped off with skin crisped into chicharrón. The carcass becomes stock, which I like to use in a comforting rice porridge.

My husband and I have maintained our weekly roast-chicken ritual during the pandemic, and we’ve experimented, too—sometimes unintentionally. There were times we simply forgot what was on the evening’s menu or had a hunger for something else, which meant we left the salted chicken uncovered in the refrigerator, dry brining, up to 3 days. The result: a shatteringly crisp skin once we got around to roasting. Other times, a pantry sweep turned up different spices—sumac, say, or cayenne—to bolster the dry brine.

In my Zuni days, I learned a lot from the restaurant’s massive wood-fired oven. It has two chambers. “The rear gap allows flame to travel from the bottom chamber into the upper,” Zuni’s current chef de cuisine, Nate Norris, confirmed. This creates hot spots, so a cook must move the chicken around as it roasts. While there’s really no way to replicate that oven at home, you can get close enough by cooking at a high temperature and cranking it up even higher in the final stage.

Watch the video: Μαριναρισμένα μπουτάκια κοτόπουλου με λαχανικά. foodaholics