We love chicken, give me a wing a tigh a breast and I could cook them in 300 different ways... And you love chicken, too: I can guess it from the fact that "Chicken" it's one of the most visited sections of Recipes.it (link).
The following is a new recipe that we've tried and found simply delicious. Of course! It was created exclusively for Cooking.com by Emile Henry!
THE RECIPE:
Roast Chicken with Root Vegetables
serves: 4; total time: 1 Hour 15 Minutes
Take this hearty dish from oven to table by cooking in a sturdy, Emile Henry baking dish.The high-quality clay allows heat to penetrate your food thoroughly. Chicken will turn a crispy brown and vegetables will caramelize, absorbing juices and flavor. Carve and serve right from the dish - the high-fired glaze won't scratch or chip. And it retains heat as you enjoy your meal.
Ingredients:
5- to 6-pound chicken, wing tips removed
1 pound Idaho or Yukon gold potatoes, peeled, cut into 3-inch wedges
1/2 pound beets, peeled and cut into 3-inch wedges
4-5 parsnips, peeled and cut into 4-inch chunks
2 medium onions, peeled and quartered
6 garlic cloves, peeled, left whole
Salt ans fresh ground pepper to taste
1 teaspoon chopped fresh rosemary
Directions:
Preheat oven to 450 degrees F.
Remove fat from the tail, remove neck, giblets and livers from cavity. Reserve for giblet gravy or other use.
Season cavity and skin with salt, pepper and half of the chopped rosemary. Place chicken in a roasting dish or a oval baking dish, breat side up. Place in oven and roast 10 minutes. After the first 10 minutes, loosen the chicken with a spatula to keep skin from sticking. Add vegetables and coat with any fat that has come from the chicken in the dish. Sprinkle remaining rosemary and salt and pepper over the vegetables. Continue to roast, moving the vegetables around every 15 minutes, for about 50-60 minutes or vegetables are cooked through and the juices from the chicken run clear. If the dish gets dry while cooking add a little chicken stock, white wine or water.
Remove chicken and root vegetables to a platter, adjust seasonings and serve.
MAY WE SUGGEST?
Emile Henry 5.4-qt. Colours Roasting Dish, Citron: link
The glazes in the Provencale collection are transparent, creating bright, vibrant colors for your kitchen. Good cooking has always been done in earthenware dishes, which spread the heat evenly over the entire surface of the dish. Use the 5.4-qt. rectangular dish for your meats, pasta or vegetables. These temperature-resistant dishes can go directly from freezer to oven. Earthenware dishes keep food warm longer, perfect for those who want seconds!
About Emile Henry…
In the Burgundy region of France is the legendary maker of fine French cookware named Emile Henry. There, potters still hand craft each piece from the local Burgundy Clay - one of the purest of clays, and finish each one with a process known as CERADON, which makes them extremely solid and durable. Containing no lead, the clay is one of the best materials for baking and serving.
NuWave Oven™: link
NuWave Oven™ Broils, Bakes, Fries, Roasts, BBQ’s Without Oils! Steams veggies and makes nutritious dried foods, too. Cooks everything from delicious pies to hearty kabobs! Fits on a counter for no-fuss, low-calorie meals. Convection and infrared power use up to 85% less energy than conventional ovens! Self-contained design keeps you safe from hot splatters. Dishwasher safe, except power head; measures 15 1⁄2 x 13 1⁄2 x 13 1⁄2". Features 58" UL® listed cord. Detailed instruction book includes original recipes!
HUNGRY FOR MORE?
The Best Chicken Recipes
Would you roast 40 chickens to find a simple, foolproof method that results in perfectly cooked meat and beautifully browned skin every time? We did. Here are 300 exhaustively tested recipes for America's favorite main course.
Chicken is the go-to main course for most Americans, but the same old recipes featuring bland, dry chicken are all too often the norm - resulting in a collective sigh around the dinner table. The Best Chicken Recipes offers 300 foolproof ideas for cooking chicken right - and making dinner interesting again. Whether you're looking for a never-fail recipe for Simple Roast Chicken, classics with a modern twist (Chicken Salad with Fennel, Lemon, and Parmesan or Braised Chicken with Leeks and Saffron), or something entirely new to incorporate into your repertoire (Chicken Tagine or Firecracker Chicken, anyone?), you'll find it all here. In addition, we offer recipes to fit just about any season, occasion, and lifestyle, all divided into easy-to-navigate chapters for easy reference. Our information-packed primer shows you how to take the guesswork out of knowing when a chicken is done and provides tips for boosting flavor, as well as detailed instructions for basic butchering and carving techniques. Whether you're entertaining a group or cooking for two, are health conscious or time-crunched - we've got you covered. With this book in your kitchen, no one will ever be late to dinner again. More info
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