Nothing beats a roasted chicken. I always point new cooks in the direction of Ina's roasted chicken with croutons. It's s staple. When I make roasted chicken I think the most important step is buying a good chicken. We have quite a few farms in Maryland that do beautiful pastured chicken - that's what you want here. The chicken should sing - be very "chicken-y" and the veg sweet. Roasting is all about concentrating flavors - start with good ingredients and you can't go wrong. Fall perfection. For weeknight cooking - use your convection oven. It get the job done much faster. —meganvt01
4 lb pastured chicken
Kosher salt and fresh ground pepper
Large Red onion, peeled and cut into wedges
Small delicata squash, cut into rings with seeds removed
In the morning before dinner, generously season your chicken with kosher salt. Let sit on a plate open in your fridge for a few hours. The salt helps season the meat and dries the skin so it will be crispy.
Preheat your oven to 425 (or 400 for convection). On a baking sheet place your chicken and drizzle it with olive oil. Roast for 30 minutes. Toss onion, carrots, and delicate squash with olive oil, salt and pepper. Add thyme. Add onion, carrots and delicate squash to baking sheet. Roast for 30-40 (time may be shorter for convection - start testing it after 20-25 minutes - you don't want to overcook your chicken.) more minutes until the veggies are caramelized and chicken is cooked through and crispy (this will depend on the size of your chicken - it should be 180 degrees in the thigh).
Remove the chicken and let rest for 5-10 minutes. Drizzle maple syrup on roasted veggies. Toss and put on a large platter.
carve the chicken - I like to remove the legs and thighs then cut off the breast and chop into 4 pieces. Place chicken atop maple veggies.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.