The end-all-be-all way to roast chicken that is moist and flavorful and yields a ready-made gravy and a side of meltingly tender root vegetables. I've riffed on it here so to make it all in one pot! —Jennifer Clair
1 hour 15 minutes
extra-virgin olive oil
Kosher salt and pepper
3 1/2-pound chicken, giblets removed, rinsed and dried with paper towel
mixed vegetables (choose 3: fingerling or purple potatoes, parsnips, carrots, golden beets, butternut squash, fennel), cut in generous 3-inch pieces (so they don’t overcook)
medium red or yellow onion, peeled cut in 16 wedges through the root (so the wedges stay intact)
chopped fresh thyme, rosemary, or tarragon
In This Recipe
Preheat the oven to 400° F. In a large Dutch oven with a lid, heat the olive oil over medium-high heat. Season the chicken all over (not inside) with salt and pepper. Brown the chicken on 3 sides (breasts and 2 leg/thigh sections) until browned all over, about 15 minutes total. Use tongs and a wooden spoon anchored in the cavity to turn it easily onto each side (you can prop it up against the side of the pot so it doesn’t tip over when you are browning the leg/thigh sections).
Remove the chicken from the pot and transfer to large bowl. Turn off the heat under the pot and add the butter, swirling until it melts. Add the vegetables, onion wedges, and herbs. Toss, coating the vegetables with the butter. Season lightly with salt and pepper and toss again. Move the vegetables to the sides of the pot, making room for the chicken. Place the browned chicken on top, breast side up. Pour over 1/4 cup white wine, cover pot with the lid, and transfer the pot to the oven. Roast until an instant-read thermometer registers 165° when inserted in the thickest part of the thigh, about 1 hour.
Carve the chicken in the pot or transfer to a cutting board to carve more elegantly. Serve with the braised vegetables and sauce on the side.
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