Wednesday, March 18, 2015

Roasted Chicken (and Carrots) with Lemon-Herb Rub

Roasted Chicken (and Carrots) with Lemon-Herb Rub served along with 
Serves 4
Recipe from Everyday Food Great Food Fast
Husband-Tested in Alice’s Kitchen

I love roasting chicken and vegetables together for many reasons.  I can basically make an entire meal using one pan.  The flavors are fabulous. The kitchen always smells great.  And, best of all, the ingredients can be prepped well in advance before roasting and so it’s a great way to prepare a fantastic meal worthy of company even during the work week. Toss together a lovely green salad and your meal is complete!  Enjoy a piece of fresh, in-season fruit for a healthful dessert. If you like this recipe, you will enjoy Spicy Paprika Rubbed Roasted Chicken and Veggies as well. 

2 large chicken breast halves, cut in half crossways (skin on and bone in)  You can also make this recipe using a whole chicken.  Read below for instructions.
1 Tablespoon olive oil
Kosher salt, to taste
Freshly ground pepper, to taste
6 large carrots, scrubbed, trimmed and cut lengthwise in half

Lemon-Herb Rub (can be made in advance and chilled for up to 1 week)
1 Tablespoon dried tarragon
1 Tablespoon freshly grated lemon zest
4 dried bay leaves
3 cloves fresh garlic
1 ½ teaspoon Kosher salt
¾ teaspoon freshly ground pepper
3 teaspoons olive oil

Preheat the oven to 450°F.
Place the Lemon-Herb Rub ingredients in a mini chopper, blender or small food processor and process until the bay leaves are minced and the ingredients are well blended.  (At this point, you can chill the rub for up to a week.)

On a large sheet pan, toss the carrots with 1 Tablespoon olive oil and sprinkle with kosher salt and freshly ground pepper. 
Place the chicken pieces on the sheet pan and rub the Lemon-Herb Rub onto the meat and under the skin of the chicken.
Roast the chicken and carrots for 30 minutes or until the carrots are tender and the chicken has reached 165°F.

Juices will have collected on the sheet pan.  Toss the carrots with the juices and drizzle the juices over the chicken before serving.

Here is this dish before going into the oven.  
You'll also see potatoes ready to be boiled 
for mashing and salad ingredients chopped and ready to go.  
Homemade Lemon-Garlic Vinaigrette is in a jar ready 
for drizzling over the salad.

To roast a whole chicken using the Lemon-Herb Rub, rub the chicken all over
with the rub.  Put some rub under the skin as well.  Cut up a carrot, a couple of 
celery sticks and an onion into wedges and place on a rimmed baking sheet.  
Place the chicken over the veggies using them as a "rack."  Fold the wings under
and tie up the legs.  Roast at 400 F for about an hour or until a thermometer 
reaches 165 F. Allow the chicken to rest for about 10 minutes before serving.

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