There are at least 400 ways to roast a chicken. Most of those recipes are great. I’m adding this one to the mix. It’s pretty standard and simple, and it works like a charm.
This weekend, my father came to visit. He keeps kosher, and my kitchen is not kosher by orthodox standards. I decided to figure out a way to make a kosher meal in a non-kosher kitchen. So finally, for the first time in my (or his) life, I cooked a meal for my dad.
One of the complications of cooking a kosher meal is that anything I put in the oven has to be double wrapped in foil. I usually cook birds wrapped up for half of the cooking time, and unwrapped for the second half of the cooking time. Wrapping the bird up for the entire time made everything turn out awesome! This was a happy discovery…
Dad’s Roast Chicken and Root Veggies
2 4-5 lb chickens
2 lbs small yukon gold potatoes
4-5 small-medium yams (sweet potatoes)
3 medium parsnips
1 large onion
3 sprigs rosemary
2 bay leaves
1 large bunch thyme
1 large bunch parsley
2 heads of garlic
salt and pepper
Preheat the oven to 375 degrees.
I used a large aluminum roasting pan. You could use 2 smaller pans if you’re making two chickens. Something rectangular, oven proof, and large enough to fit the poultry and veg is all that’s necessary.
Cut all the baby yukons in half. Peel and cut up the sweet potatoes so that they are about the same size as the baby potatoes. Peel the parsnips and carrots, cut them up in large chunks. Do the same with the onion. Scatter the veggies in the bottom of the pan. Add a few springs of thyme, a sprig of rosemary, and 2 bay leaves to the pan. Season with salt and pepper, and drizzle with a small amount of olive oil.
Prep ingredients for the chicken: Peel a head’s worth of garlic. Cut the second head of garlic in half. Cut 2 lemons in half. Have rosemary, thyme, and parsley cleaned and ready to go.
Get the chickens ready (everyone has their own method, some rinse them, some don’t… in this case I gave them a rinse and patted them with paper towels). Season the chicken INSIDE and out with salt and pepper. Squeeze the juice of half a lemon over each bird. Stuff each chicken with the other half of the lemon, and half of the whole head of garlic. Stuff each chicken with half a bunch of thyme, half a bunch of parsley, and a sprig of rosemary. Take the peeled garlic and stuff some of it under the skin of the bird, anywhere you can fit it. Drizzle the birds with olive oil. Place them on top of the vegetables.
Cover the cooking dish with foil (wrap it tight).
Cook for 2 and a half hours or until the vegetables are fully cooked, and the juices of the chicken run clear. I upped the cooking temp to 425 for the last half hour, but that’s probably not necessary.
When it’s all done, the chicken will be moist, the top will be just slightly browned, the vegetables will be cooked and sitting in a sauce from the juices of the bird.
I made a quick spinach salad to go along with it.
This meal comes together quick and easy, and the results are yummy.