Sometimes, there is nothing else to do but roast a whole chicken. Other times, you don’t have that kind of time, and you need something fast, simple and absolutely scrumptious. So, you roast a hacked-up chicken and call it good.
This is not a 10-minute meal, but it is a meal that comes together quickly with a minimum of prep work. It’s also hearty, filling and makes enough for leftovers if you’re only cooking for two. This is the absolutely perfect meal for when you have just had the worst Monday in recorded history and still need to feed yourself and your finance and make tomorrow’s lunch.
If that was your day (and it probably wasn’t, this being Friday, but whatever), immediately go to the store. Pick up a package of chicken pieces. Grab four carrots, two turnips, maybe a potato if you’re not Paleo. Throw it all in the oven for 35 minutes, making a salad while you enjoy the smell of everything roasting away.
Then sit, relax and enjoy.
Roasted Chicken with Vegetables
1 package chicken parts (two breasts, two drumsticks, two thighs), bone-in, skin-on
2 turnips, diced
4 medium carrots, sliced
1 yellow onion, cut into wedges
2 Tbsp olive oil
Salt and pepper to taste
Preheat oven to 450 degrees. Scatter your turnip and carrot bits in the bottom of a 14-inch cast iron skillet. Place onion wedges among the bits, drizzle with olive oil and sprinkle with salt and pepper.
Dry off your chicken pieces with a paper towel. I used a variety, but you can also just use thighs, breasts or whatever you want and just adjust the cooking time as necessary. Dry them off really, really, well, then place them in the pan on top of the vegetables.
Roast everything in the oven for about 35 minutes, or until chicken skin is brown and the internal temperature reaches at least 165 degrees (I think I made mine reach 170 because we’re paranoid). Serve chicken plated with vegetables and a simple green salad, maybe with honey-mustard vinaigrette.
Serves at least four.