Grammy's Kitchen · Roast Chicken · Roast Chicken with Vegetables
One of 43 roast chicken recipes we measured
It ranks #1 of 43 for browning depth among the roast chicken recipes we compared. 16 cooks on www.simplyrecipes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 43.
| this recipe | typical | |
|---|---|---|
| fat | 29% | 3% |
| salt | 0% | 0% |
| aromatics | 37% | 1% |
| vegetables and beans | 354% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 (4 to 4 1/2) pound chicken |
| Kosher salt and freshly ground black pepper | |
| 18 g | 6 garlic cloves, smashed and peeled (smash with the side of a chef's knife, makes it easier to peel) |
| 6 g | 6 thyme sprigs |
| 3 medium rutabagas, peeled, trimmed, and cut into 1/4-inch wedges | |
| 2 medium turnips, peeled, trimmed, and cut into 1/4-inch wedges | |
| 244 g | 4 medium carrots, peeled and cut in 2-inch segments |
| 150 g | 1 small yellow onion, peeled, roots trimmed but kept intact kept intact, cut into quarters |
| 1360 g | 8 small red-skinned new potatoes |
| 73 g | 1/3 cup extra virgin olive oil |
| 57 g | 4 tablespoons butter, room temperature (spreadable) |
Method: 10 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I do not understand why people seem to have problems getting the skin crisp when roasting chicken. It's full of fat itself, it is totally exposed to heat and I just don't get that it needs to be dried out first. I can't imagine exposing everything in my fridge” — a cook
“"Place chicken on a bed of the vegetables in a cast iron pan or use a regular roasting pan if you don't have a cast iron pan."You can get two Lodge skillets - a 10 inch and a 12 inch - for fifty bucks.I've done chicken with potatoes/carrot/onions/brussels spro” — a cook