One Pan Roasted Chicken and Vegetables
January, 2016 · By Coryanne Ettiene
Many a Tuesday nights have been saved by this recipe for One Pan Roasted Chicken and Vegetables. So it will come as no surprise that I’m a sucker for roasts. Not just because there really is no easier mid week meal option, but because they can be reinvented over and over again, and always deliver something nothing short of fabulous, even when it comes time to make a soup from the leftovers. I get so many emails asking me about roast chicken, and I get the trepidation because I still remember the first time I painfully roasted a chicken and ended up with a dry bird and burnt spuds. But there are a few tricks that will get you on your way to roasting like a pro.
When College Inn asked me to share a recipe for their #PourLoveInn recipe series, I wasted no time sharing this recipe. This One Pan Roasted Chicken and Vegetables recipe is pure love, not just from what is on the plate, but what surrounds this dish. At 5pm I’m chopping vegetables while my children are at the counter finishing homework, at 5:15pm I become the one everyone avoids while I dole out reminders to clean their room, and ask for help with the laundry. By 6:15pm, the smell of this dish starts to waft upstairs, and slowly they start to trickle down, lingering for chance to snatch a potato from the pan while I toss in the quinoa. By 6:30pm we are a captive audience to tales of lunch room shenanigans and Lacrosse victories while we feast on this dish.
One Pan Roasted Chicken and Vegetables
The chicken: When you are roasting a one pan dinner, it is the ingredients that will divulge all your cooking secrets, so choose them carefully. For starters, when it comes to family cooking on a Tuesday night, save the presentation of a whole bird for the weekend, and ask your butcher to quarter the chicken for you. Not only does it save time on carving, it also saves you cooking time. The rule of thumb for a whole bird is 20 minutes for every 500 grams at 38fF. If you take a whole bird, you need to account for the weight of the full bird, if you roast quarters, then you need only account for the weight of the piece you are cooking. Suddenly your cooking time is cut in half. Anyone who ever told you that you can have an irresistible roast chicken using boneless skinless chicken has very clearly never roasted a bird before. The essence of this dish comes from the bones and skin of the chicken. Without the bones, you cannot have that tear away chicken that melts in your mouth and practically falls off the fork when touched. Moreover, chicken skin is the food equivalent of velcro; there is not a rub in town that will stay put on a piece of skinless chicken.
The Fat: I have never made a roast that did not include Pancetta. I hear that people do so all the time, but frankly, why? Chopped Pancetta is like cooking gold. It offers that most amazing fat, brings that salty smokey taste that makes even the sourest of faces smile, and offers this aroma that swaddles you in comfort. So toss in a cup of chopped pancetta.
The Vegetables: Root in the winter, vine in the summer. No matter what you use, be sure to chop them all evenly. I find that the magic size for me is around 1 inch in diameter. Easy on the fork, quick in the oven. Anything bigger takes too long to cook and will give you a dry bird; and anything smaller will burn and shrink up before it reaches the fork. Then there are those golden moments when you can blend vine and root in perfect harmony… that is when the colors bloom and your tastebuds dance. Once chopped, toss them your favorite oil. Coconut oil is all the rage right now, but I must admit, I only use it if I am using a Thai or Jerk rub, and when I use a Curry, Italian or Mexican rub, I reach for olive oil. Regardless of which oil you use, use a healthy one, and use it to lightly coat the vegegtales, not saturate them.
Season Everything Well: Salt is king when it comes to roasting, so don’t be bashful, toss it on there. I’ve had many amazing roasts where salt and pepper where the only seasonings, but given the chance, why not add a burst of flavor and aroma to your dish? Slather your rub across the chicken, even tuck some under the skin, and toss a sprinkle of it on your veggies to keep the flavors consistent throughout.
Start With A Hot Pan: I’ve yet to meet a one pan roasted chicken and vegetables that was not perfected by starting with a hot pan. Heat your oven to 425F and set your roasting tray inside to heat while you prep. Once the ingredients have been prepped, remove the pan, toss in the chicken, Pancetta, and the vegetables and delight in that sizzle. Return the pan to the oven, reduce the heat to 385F and let the oven do all the hard work for you.
Add Whole Grains. I’m feeding a family of 5, so I need a hearty dinner that will feed us all from the same pan. So adding whole grains is my secret ingredient. Quinoa to be exact. In the last 30 minutes of the roast, I bring 2 cups of chicken broth to a rolling boil, add in a cup of quinoa and simmer for 15 minutes. Using chicken broth instead of water to cook the quinoa ensures that that chicken taste is present in every element of this dish. So choose a good one, I like using College Inn chicken broth because it is made with premium quality ingredients and has the perfect balance of seasoning.
Bring It All Together: Once done, lightly scrape the bottom of the roasting pan, taking care not to unsettle too much of the pan, but making enough room for the cooked quinoa. Spoon the quinoa into the empty spots on the roasting tray and pour in another 1/3 cup of chicken broth to bind the whole one pan roasted chicken and vegetables together. Return it to the oven and allow it to cook for another 15 minutes.
Next time you are at Wal-mart, pick up a few cartons of College Inn. Please join me across social media by sharing your stories of what it means to #PourLoveInn and connect with College Inn on Facebook Twitter and Pinterst for more recipe ideas of how to bring your family together on a Tuesday night. And if you try this One Pan Roasted Chicken and Vegetables, please let me know, I’d love to come to your house for dinner.
This is a sponsored conversation written by me on behalf of College Inn Broth . The opinions and text are all mine.