You may not think of Roast Chicken as a one-pot meal. I know I didn’t. I have vivid memories of Sunday dinner featuring a juicy roasted chicken with all the trimmings… potatoes, carrots, gravy… the lot. I don’t really remember when I first did this, but I was toying around with the idea of roasting my own chicken using a trick I learned from my dad. Instead of using any kind of stuffing, he fills the cavity with cut-up apple. As the chicken roasts and the apple releases its juices, they end up in the bottom of the pan.
Anyway, I didn’t have a roasting pan so I decided to use a cast-iron skillet. There also was not a lot of room in the oven (again with the small kitchens, although I’ve discovered a lot about cooking just from space restrictions alone) so I decided to roast the vegetables along with the chicken. So delish! I realize now that this is a thing, but at the time you would have thought I discovered fire or invented the wheel or something.
Here’s what I like best about this one-pot meal–after you remove the chicken and the vegetables from the pan, the drippings make a totally delicious gravy.
Roast Chicken with Root Vegetables
Easy one-pot meal. Make extra for planned leftovers.
- 1 whole chicken
- 4 red potatoes, cut in chunks
- 2 carrots, sliced
- 2 parsnips, sliced
- 2 celery stalks, sliced
- 3-4 sprigs of rosemary
- Pinch of dried sage
- Olive oil
- 1 apple
- Sea salt
- Freshly cracked pepper
- Step 1 Preheat oven to 425 degrees F.
- Step 2 Place potatoes and vegetables in an oven-proof casserole (I use a cast-iron skillet).
- Step 3 Drizzle with olive oil.
- Step 4 Add rosemary needles from two sprigs, salt and pepper. Toss to coat.
- Step 5
- Step 6 Prepare the chicken, removing giblets if necessary.
- Step 7 Quarter the apple and stuff the cavity (the apple doesn’t need to be peeled or cored as it will be discarded).
- Step 8 Brush the chicken with olive oil and season with salt, pepper and sage.
- Step 9 Place the remaining sprigs of rosemary by each drumstick between the skin and the meat.
- Step 10 Tie the legs together with kitchen string and place the chicken on top of the vegetables in the casserole (or skillet).
- Step 11 Roast in 425-degree oven for 30 minutes. Then reduce heat to 350 degrees and continue roasting until the leg joint move easily and the juices run clear.
- Step 12 Using a meat thermometer, check the inside temperature. When the inside temperature reaches 160-165 remove from the oven and allow to rest for at least 15 minutes before carving.
- Step 13 Total roasting time should be 20-25 minutes per pound.