The Perfect Roasted Chicken and Vegetables, Paired with a Pinot
It appears that fall is finally upon us. As the evenings get cooler and the leaves change, we slow down the cooking — opting for soups, stews and the braising of meats to fill our houses with all the scents of what fall food has to offer. Roasting chicken is one of those hearty fall dishes that, fortunately, doesn't require four hours to prepare. Inside of an hour your house can be filled with beautiful roasted smells, and you'll have a meal ready to enjoy with a glass of Pinot Noir (but really, any red will do).
- 2 whole chicken legs (breasts or thighs may be used, but cooking times will need to be adjusted)
- 3 carrots, sliced into 3-inch pieces
- 2 red onions, quartered
- Several sprigs of fresh thyme
- 1/4 cup olive oil
- 1/2 cup chicken stock
- 2T butter
- Salt & pepper
Preheat your oven to 400 degrees. Salt and pepper both sides of the chicken and heat a pan large enough for both the chicken and vegetables on the stove. Add the olive oil to the pan and swirl to coat. Add the chicken, skin side down and do not touch it. The key to crispy chicken is putting it in the pan and not touching it. It will crisp up, just resist the urge to move it for about 8 minutes once added to the pan. Flip the chicken and brown on the other side about 4 more minutes.
Remove from the stove, add vegetables and top with sprigs of thyme. Pour the chicken stock into the pan and place in the oven for 25 minutes.
Remove the chicken and vegetables from the oven and keep warm on a serving plate. To make the gravy sauce, heat the drippings on the stovetop, bringing them to a soft boil. Add the butter and stir until melted and the sauce has thickened.
Pour the gravy over the chicken and serve immediately.
Crisping the skin and cooking the chicken in the broth will give you an amazing, moist and tender dinner. It's fast, easy and always delicious.