Cindi's Easy Roasted Chicken

The coastal weather can be unpredictable.  Foggy… sunny… foggy… sunny.  I spent today in the garden.  It was a lovely day.  The fog and sun were in a fierce competition today and in the end, the fog won out!  By late afternoon, the very same time I was thinking to myself….”What is for dinner tonight?”..  It was clear,  a roasted dish was the perfect choice.  So, with that thought, I head out to Whole Foods for chicken and some root veggies!   I needed something scrumptious, healthy and easy.  I did garden all day and I am exhausted!   I decided on chicken pieces rather than the whole chicken.  Roasting chicken pieces, rather than the whole chicken, would speed up the cooking time and provide everyone the piece they enjoy most while allowing me to buy only what I need.  Whether you make this dish for your family, or a dinner party, both are sure to find it most scrumptious!

 

2 large bone in chicken breast pieces with skin on

2 chicken legs, thigh bone attached with skin on

2 large parsnips

2 large carrots

4 large yukon gold potatoes cut in half

1 large fennel (bulb only).  Save fennel fronds to beautify dish when serving.

1 small brown onion cut into quarters

8 sprigs fresh thyme

8 sprigs fresh rosemary

4 fresh sage leaves

3 tablespoons extra virgin olive oil

4 tsp butter

1 tbsp chopped garlic (I use Penzeys dehydrated)

1 tsp kosher salt

1/2 tsp pepper

salt and pepper for seasoning

optional: additional dab of butter to be added to top of potato before roasting

 

Preheat oven to 400 degrees.

Cut and peel carrots and parsnips and put onto baking sheet.  Cut fennel into thick slices and add to baking sheet.  Add potatoes leaving cut side up.  Add onion.  Drizzle half the olive oil over veggies, sprinkle with salt and pepper and mix about evenly coat all veggies.

Season chicken pieces with salt and pepper.  Separate skin from meat creating a flavor pocket and stuff into each pocket :  1 sprig rosemary, 1 sage leaf, 1 sprig thyme, a bit of chopped garlic and 1 tsp butter into each piece of chicken.

Sprinkle remaining garlic and  herbs over chicken and veggies and drizzle with remaining extra virgin olive oil.

Bake at 400 degrees about 20 minutes, until chicken begins to brown.  After chicken has started to brown, reduce heat to 350 and cook for another 60 minutes or until meat is cooked through.

Remove chicken from oven when done cooking and let rest in pan for 10 minutes.  This will allow the juices to settle back into the chicken.

Use reserved fennel fronds to plate before serving.

Serves 4

 

 

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