one pot essentials: roasted chicken & veggies

How To Make one pot essentials: roasted chicken & veggies

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  PREP/PREPARE
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  You will need a lidded, ovenproof pot large enough to hold all of the ingredients.
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  I am recommending some potatoes and garlic; the other veggies are up to you. In my case I threw in some cabbage, celery, and carrots.
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  If you do not have any chicken stock, no worries, just use water, or some chicken broth.
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  After the chicken is carved up, do not throw away those bones… Freeze them, and use to make a yummy chicken stock. In the times we are experiencing, I do not like to waste anything.
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  Gather your ingredients (mise en place).
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  Place a rack in the lower position and preheat the oven to 375f (190c).
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  Add two tablespoons of the olive oil to your pot, chuck in the veggies. Take one of the tablespoons of butter, cut it into 4 cubes, and toss it in with the veggies. Sprinkle with the dry spices, to taste, and then pour in the chicken stock.
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  Sprinkle a bit of salt and pepper to the cavity of the bird, and add the lemon wedges, then take the remaining tablespoon of butter, cut it in half, slide it under the breasts of the chicken, and place it on top of the veggies.
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  It does not matter if they stick up like lumps, they will melt, in the hot oven, and baste the chicken in yummy butter.
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  Rub the remaining olive oil over the bird, and sprinkle with some of the dry spices.
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  Place, covered, in the preheated oven, for 1 hour.
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  Lower the heat to 365f (185c), uncover the pot, and cook an additional 30 minutes.
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  To make sure the bird is completely cooked, an instant-read thermometer inserted into the thick part of the thigh, should read 165f (75c).
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  Allow the bird to rest 15 minutes before carving.
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  PLATE/PRESENT
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  Serve up with veggies, and maybe a nice chardonnay. Enjoy.
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  Keep the faith, and keep cooking.
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