Roast Chicken with Root Vegetables and Gravy

I haven’t found many people out there who don’t love a good Roast Chicken.

I have tried it myself by cooking the whole thing (Thanksgiving Style), just sitting in the pan.  Maybe doctured up with some butter and salt and pepper.

Nothing too great.  I may have even tried to add some type of citrus to it a time or too, but still nothing that great.

My chicken always had some spot in it that might still look a little pink or God forbid, bloody (GASP!), and my kids would get totally grossed out!!!

So, you can probably guess where the rest of that story goes….

I decided to make it a different way about a week ago and I have to say that I will probably never make Roast Chicken another way again.

This is by far, the easiest way I have EVER cooked Roast Chicken.

First, I took some Carrots, Onions, and some Sweet Potatoes.

I roughly cut them into about 1 to 2 inch pieces.  You don’t have to be precise, as they will cook down.  In fact, the more UNprecise you are, the better.  It gives it a “rustic” look.

Then I drizzled some Extra Virgin Olive Oil over them, tossed, and added a little salt and pepper.  Then tossed again.

Then I tossed them aside.  Well, not really.  More like slid them.

Now, back to the chicken!

I cut the backbone out, and pressing down, skin side down, pressed until I heard a pop.  This “butterflies” your chicken.

Before you say, “Oh, I can’t do that”……  Let me just tell you, YES YOU CAN!

I used to always buy my chicken already cut up from the store, which by the way cost more than a whole chicken you can cut up yourself.

My mom tried to show me how to cut one up myself, but I was never interested.

(F.Y.I.: I plan on doing a tutorial later on how to cut a whole chicken up.)

Back to topic:  IT IS SOOOOO EASY TO CUT THE BACKBONE OUT OF A CHICKEN.

Just turn it over, find the area that looks literally like a backbone (I do not mean to insult your intelligence).

  Start at the top, and going down both sides of it, cut.

This can be done with a knife, but I found it easier to do with kitchen shears.

If I’m not grossing you out yet, read on. : )

I salt and peppered the chicken and then I used my “Herbs de Provence” Pampered Chef seasoning mix and sprinkled it on it.

This is it below.  You can also pick this up at your local Grocery Store in other brands.  I just happened to have that one on hand.

By the way, this is a great mix to use on Chicken, Pork, Vegetables (you name it!).

Then I coated my Cast Iron Skillet with a couple of tablespoons of Extra Virgin Olive Oil.

Put the whole Butterflied Chicken in skin side down and seared it on medium-high heat for 5 to 6 minutes, until it was golden brown.

Flipped it over………

And added all the vegetables to the pan.  It may look like the pan is too crowded, but it isn’t.  These will cook down and the chicken will cook just fine as well.

I sprinkled the vegetables with a little more Herbes de Provence.

I popped it in the oven for about an 1 hour and 15 minutes and this is what it looked like when finished.

It will literally fall off the bone!

But WAIT!

There’s MORE!

I removed the chicken and the vegetables to a platter and covered with aluminum foil to keep warm.

I couldn’t just let all these juices from the meat and vegetables go to waste!

Couldn’t let the little bit of wine that was left in this bottle go to waste either.  (“Waste not, Want Not!)  Right?

There was about a cup left in the bottle and it all went into the pan.

I let it simmer for about 8 or 9 minutes until it had reduced by half.  Then I added a tablespoon of butter.

Stirred in until butter had melted and Voila!

Yummy gravy!  In fact, it was so good, I caught Z drinking the rest of it after we were cleaning up the table.  YES!  I said DRINKING IT!

Oops!  Maybe I shouldn’t have told you that.

Well, he won’t know if we don’t tell him.

If you try this recipe, please let me know what you think.

This is a definite “KID APPROVED” meal.

The sweetness from the onions, carrots, and sweet potatoes cook into the chicken and make it soooo good!

By the way, this is a great easy meal to entertain with or if you just want to share with your family.

ENJOY!

-Esther

RECIPE:  Roast Chicken w/ Root Vegetables and Gravy

Ingredients:

– 1 Whole Chicken ( 3 to 4 lbs.)

– 2 tablespoons Herbs de Provence, divided

– Salt and Pepper

– 4 tablespoons Olive Oil

– 4 Carrots

– 4 Sweet Potatoes

– 2 Sweet Onions

– 1 cup White Wine, I used Chardonnay OR if you prefer, you can use Chicken Stock

– 1 tablespoon Butter

Directions:

– Preheat oven to 350 degrees F.

– Cut Onions, Carrots, and Sweet Potatoes roughly into 1 to 2 inch cubes.

– Combine vegetables and drizzle with 2 tablespoons olive oil.  Sprinkle with Salt and Pepper.  Toss to coat and set aside.

– Use kitchen shears to cut out the backbone of the chicken.

– Lay chicken open, skin side up, like a book.  Flatten the chicken with your hands, pressing down until you hear a pop or crack noise.

– Sprinkle chicken with Herbs de Provence, salt and pepper.

– Heat a 12 inch or larger size cast iron skillet on medium-high heat.  Once hot, add 2 tablespoons olive oil to skillet.  Add chicken, skin side down, and sear 5 to 6 minutes, or until golden brown.

– Flip the chicken over and add vegetables to open areas around chicken.  It’s ok if it seems overcrowded.

– Roast chicken 1 hour and 15 minutes or until an instant- read thermometer inserted into the thickest part of the thigh reads 165 degrees F.

– Remove chicken and vegetables to a platter, cover with aluminum foil, and keep warm.

– Add the wine to the pan and stir with a wooden spoon loosening any brown bits in bottom of pan.

– Allow to simmer for 8 to 9 minutes or until liquid has reduced by half.  Stir often.

– Add tablespoon butter and stir until melted.  Season with salt and pepper to taste.  You won’t need much, if any.

– Carve chicken, set on platter with vegetables and serve with gravy.