GMA Recipe: Roast Chicken & Vegetables

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Roast Chicken & Vegetables
From Food Network Kitchens, Katherine Alford
Friday, January 5, 2007

Do you use your oven for storage? Katherine Alford from the Food Network Kitchens joined Good Morning America to show you why you shouldn't be intimidated about getting in the kitchen. A new cookbook, "How To Boil Water: Life Beyond Takeout," brings you recipes that seem difficult but are actually quite fast and easy.

Prep time: 1 hour 30 minutes

Roast Chicken & Vegetables

Ingredients

3 tbsp. unsalted butter or extra-virgin olive oil

1 medium-large red or yellow onion

4 medium carrots

2 ribs of celery

4 medium or 8 small red potatoes

4 to 8 cloves of garlic

1/2 bunch of fresh thyme

1 lemon

1/2 tsp. kosher salt, plus more for seasoning

Freshly ground black pepper

1 roasting chicken, about 4 pounds

1 cup low-sodium chicken broth (1/2 small can)

Directions

Preheat the oven to 375°F. If using butter, melt it in a small saucepan or covered in the microwave. Halve and peel the onion; trim, but leave the root end intact; cut each half into three wedges. Peel carrots and halve lengthwise if very fat and cut into 2- to 3-inch wedges. Cut the celery into 2- to 3-inch pieces. Quarter the potatoes if large, halve if small. Smash and peel the garlic. Quarter the lemon.

Toss prepared vegetables, two lemon quarters, and three sprigs of thyme in a roasting pan with about a tablespoon of the butter and season with the 1/2 teaspoon salt and some black pepper. Season cavity of chicken with additional salt and black pepper. Tuck the rest of the thyme and remaining two lemon quarters into cavity of the chicken. Tie legs together with kitchen string if you have it (unwaxed dental floss works in a pinch). Set chicken, breast side up, on the bed of vegetables, brush or drizzle remaining butter over the skin, and season with salt and black pepper.

Roast the chicken for one hour. Give the vegetables a quick stir and then increase the oven temperature to 425° F. Continue to cook until an instant-read thermometer inserted into the thickest part of the chicken thigh registers between 175° F to 180° F, and the skin is crisp and golden, about 15 minutes more.

Turn off oven. Let chicken rest out of the oven five minutes. Transfer vegetables to a platter; tip chicken so all its juices run back into the roasting pan. Transfer the chicken to a platter and surround with the vegetables. Return platter to the warm oven while you make the sauce (leave the door ajar if the oven still feels very hot).

Set roasting pan on a burner over medium-high heat and stir with a wooden spoon to release the brown bits clinging to the pan. Whisk in broth and continue to stir. Bring to a boil and cook until slightly thicker, about five minutes. Transfer to a bowl or small pitcher.

Carve the chicken according to the methods of page 153, and serve with roasted vegetables and sauce.

Serves 2 to 4

Recipe from the cookbook, "How to Boil Water: Life Beyond Takeout" courtesy Food Network Kitchens, copyright © 2007.