Roasted Chicken and Vegetables

There is an obscene amount of chicken in the freezer!  What were we thinking?  Avian influenza?  There is so much that I am not at all excited about cooking chicken.  And my husband, always a doomsayer a la Poe’s The Raven, reminds me at least twice a week that we have a lot of chicken in the freezer.  Annoying.

This cute and normal size freezer chicken made me feel better about cooking chicken.  I decided to go with a simple and easy oven chicken with vegetables, roasted in my shamefully neglected tajine.

I used the vegetables that I had on hand.  While not the freshest, they were good to go; onion, fennel, carrots, potatoes, celery and a whole garlic bulb with the top sliced off.

Except for the fennel bulb, I cut the vegetables into large pieces so they wouldn’t overcook with the chicken.  The fennel was sliced thin.  I also mixed the vegetables with olive oil and some herbs before placing on the bottom of the tajine.  Use whatever vegetables you have that can last for an hour in the oven and STAY AT HOME.  If you must go out remember mask, gloves and my new thing, shoe covers 😀

I rubbed the chicken all over with a paste of Emeril’s essence and olive oil, laid it on top of the vegetables with the garlic between the legs, then roasted at 400 F for 1 hour.

The skin was crisp and the vegetables tender.  I squeezed a few of the buttery garlic cloves on some bread as an appetizer 🙂

Roasted Chicken and Vegetables

2 1/2 – 3 lb whole chicken, spatchcocked

Olive oil

2 tbsp Emeril’s essence

1 large onion, quartered

3 carrots, cut into 4 pieces each

3 celery branches, cut into 4 pieces each

1 fennel bulb, thinly sliced

2 large baking potatoes,  cut into 8 pieces each

1 large garlic bulb, top sliced off

1 tsp salt

1/2 tsp black pepper

1 tsp thyme

1 tsp sage

1 tsp rosemary

2 tbsp olive oil

Make a paste with the Emeril’s essence and rub all over the chicken.  Set aside.  Mix the remaining ingredients together and place in the bottom of a roasting pan/tajine.  Place the chicken skin side up on the vegetables and put all in a preheated 400 F oven for 1 hour.

 

 

 

 

 

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine and tagged , , , , , , , , . Bookmark the permalink.

4 Responses to Roasted Chicken and Vegetables

  1. I like that you used the vegetables you had on hand, so important these days.

  2. Stella says:

    As a non-American, what is Emeril’s essence?

  3. Conor Bofin says:

    Just before lockdown, I was cycling in Cyprus. The attraction of cresting Mount Olympus was too much for this old fool. One of the things that struck me was the ease with which some herbs and vegetables grew wild alongside the rural roads. The stand-out was fennel. It was everywhere, growing wild at the side of the tracks and roads. Yet, in a seven night stay, eating in different restaurants every night and lunch, we didn’t encounter one single dish using it. Here we have an expression “What’s rare, is beautiful”. This dish is just so.
    Stay well,
    Conor

  4. Jon says:

    Looks perfect. The Emile Henry tajine is a great piece! Cool color too.

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