as mentioned in my previous post, i went on a little excursion for a new cookbook this past weekend with the intentions of making my way through it and sharing my experiences, a la Julie & Julia. i needed to find a recipe with bone-in chicken so that i could start my collection of bones and kitchen scraps to make bone broth with, so i settled easily on Thyme-Roasted Chicken and Vegetables.
i am always attracted to recipes that require a single pan/pot/skillet, etc. there’s something about tossing a bunch of random things together and coming out with something harmonious that speaks to me for whatever reason. i also have never made a whole (albeit cut-up) chicken before, so this was a new experience for me. i’m usually a little skittish about meats that are still in their whole form since it really accentuates the fact that it was once a living, breathing animal, but – i digress. the grocery store had a fantastic sale on whole chickens which made me even more happy to make this recipe. the whole thing cost me less than $10, with only fresh thyme and the basics (salt, pepper, olive oil) already on hand.
the recipe begins with placing the chicken pieces in your pan. turns out mine cooking dish was a little smaller than what was suggested, but i went with it anyway. i ended up using less vegetables to accommodate. the next step is to place large wedges of potatoes (i used red), onion and fennel around the chicken. then drizzle with olive oil and sprinkle with thyme, salt and pepper…that’s it. i also added some of the fennel fronds to the dish so they didn’t go to waste.
in addition to recipes that are all cooked and contained in one vessel, this recipe dirtied all of three things: a cutting board, knife and a bowl that i used to collect my previously mentioned kitchen scraps. the recipe calls for basting, and since i don’t have a baster, i used a pastry brush – so i suppose i dirtied that as well. easy recipe, easy cooking, easy cleanup. there’s a note about taking out the breasts sooner and cooking the rest for an additional 10 minutes – that seemed weird since the breasts were larger and thicker, but i’m glad i followed the directions. they were definitely done after that point, and there would be a little carryover cooking so it was perfect. the cooking times were spot on which is imperative for a good quality cookbook.
the finished product was really delicious – i’m generally underwhelmed by chicken (unless it’s fried and covered in buffalo sauce), but i was happy with the way this turned out. i’m not a fan of actually eating chunks of fennel but i thought the flavor it added was definitely necessary. it would’ve been pretty flat without it. the potatoes that were along the side of the pan got a little browned and crispy, and roasted onions are probably one of my favorite roasted vegetables. we had plenty for the two of us, with a half chicken leftover that we’ll making tacos with tonight. the plus side to the flavors in this chicken dish is that they aren’t overpowering, so any leftover chicken can be used in just about any way you’d like. the recipe notes that it makes 4 servings, which is also perfectly accurate.
all in all, i think my first Good Housekeeping Cookbook recipe was a success, and i’m looking forward to making something new this weekend! stay tuned to the blog to see which recipe i make next.
Thyme-Roasted Chicken and Vegetables, by Good Housekeeping
Ingredients
- 1 (3 1/2 pounds) chicken, cut into 8 pieces and skin removed from all but wings
- 1 pound(s) (3 medium) all-purpose potatoes, not peeled and cut into 2-inch pieces
- 1 large (1 1/2 pounds) fennel bulb, trimmed and cut into 8 wedges
- 1 large red onion, cut into 8 wedges
- 1 tablespoon(s) chopped fresh thyme
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) ground black pepper
- 2 tablespoon(s) olive oil
- 1/3 cup(s) water
Directions
- Preheat oven to 450 degrees F. In large roasting pan (17″ by 11 1/2″), arrange chicken, and place potatoes, fennel, and onion around it. Sprinkle chicken with thyme, salt, and pepper. Drizzle oil over chicken and vegetables.
- Roast chicken and vegetables 20 minutes; baste with drippings in pan. Roast, basting once more, until juices run clear when chicken breasts are pierced with tip of knife, about 20 minutes longer. Transfer chicken breasts to platter; keep warm.
- Continue roasting remaining chicken pieces until juices run clear when thickest part of chicken is pierced with tip of knife and vegetables are fork-tender, about 10 minutes longer. Transfer chicken and vegetables to platter with breasts; keep warm.
- Skim and discard fat from drippings in pan. To drippings, add water; heat to boiling over medium heat, stirring until brown bits are loosened from bottom. Spoon pan juices over chicken and vegetables. Makes 4 main-dish servings.
eating in MKE 