Impress your guests with this delicious and easy-to-make roast chicken with fresh veggies dish that is perfect for any occasion!
Looking for a simple yet impressive meal to serve at your next dinner party? Then this roast chicken recipe is perfect for you! Perfectly seasoned with a blend of fresh herbs and lemon, the chicken is perfectly roasted alongside red potatoes, carrots, onions, and Brussels sprouts, making for a delicious and nutritious one-pot meal that's easy to prepare and even easier to clean up.
The cookware you use can take your dish from ordinary to extraordinary. That’s why we chose the Staub Oval Cocotte for this recipe. The cocotte ensures even heat distribution while the close-fitting and self-basting lid seals moisture, producing a tender golden brown chicken while retaining all the flavour and nutrients. Give it a try tonight – your taste buds will thank you!
Makes 4 to 6 servings
Ingredients:
- 1 (1.5 - 1.8kg) whole chicken
- Salt to taste
- 680 grams small red potatoes, cut in half
- 2 large carrots, cut into thirds
- 3 tablespoons plus 2 teaspoons olive oil
- Freshly ground black pepper
- 2 lemons, cut in half
- 1 yellow onion, peeled and quartered
- 227 grams Brussels sprouts halved
- 1 tablespoon assorted chopped fresh herbs, such as thyme and rosemary
- ¼ cup unsalted butter at room temperature
Method:
1. Place the chicken on a baking sheet fitted with a wire rack. Liberally sprinkle salt all over the chicken, loosely cover the chicken with parchment paper, and refrigerate for 24 hours.
2. Preheat the oven to 260°C. Let the chicken come to room temperature for about 30 minutes before roasting.
3. In a medium mixing bowl, toss potatoes and carrots with two tablespoons of oil and a big pinch of salt and pepper. Transfer potatoes and carrots to a large cast-iron cocotte and add lemon halves and onion quarters. Drizzle with one tablespoon of oil.
4. Add Brussels sprouts to the same mixing bowl, along with the remaining two teaspoons of oil and a generous pinch of salt and pepper. Toss to coat and set aside.
5. In a small bowl, stir the herbs into the butter. Gently separate the chicken skin from the meat and rub the butter mixture under and on top of the skin and all over the thighs and breasts. Place the chicken on top of the vegetables in the cocotte and roast for 20 minutes.
6. Decrease the oven temperature to 176°C, add the Brussels sprouts to the cocotte, and continue roasting for 30 to 40 minutes until a meat thermometer reads 74°C when inserted between the thigh and the breast.
7. Remove the chicken from the oven, tent it with aluminium foil, and allow it to rest for at least 10 minutes before carving and serving it with the roasted vegetables.
Recipe source: Staub
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