Simple Roast Chicken + Sheet Pan Veggies
* You may need a more cook time if you can’t fit the sheet pans and the chicken in the oven at the same time
Ingredients
Chicken:
- 1 5-6lb whole chicken at room temperature, wing tips removed
- 1 lemon halved
- 4 whole garlic cloves
- 4 tbsp unsalted butter, optional
- 1 dash kosher salt, to taste
- 1 dash freshly ground black pepper
Vegetables:
- 1 bunch beets
- 1 bunch carrots
- 1 medium head green cabbage
- 3-4 garlic scapes
- 2 tbsp wine vinegar
- 1 tsp sea salt
- 2 tbsp olive oil
Instructions
- My favourite roasted chicken recipe of all time is this one. It’s deceivingly simple, always yields a moist bird. Start here >> https://food52.com/recipes/17568-barbara-kafka-s-simplest-roast-chicken
- Chop off the tops of your beets, carrots & remove the exterior leaves of the cabbage. Give everything a good wash (removed parts as well, so you can use them in the next recipe)
- Chop the cabbage in 4 or 6 pieces place on a sheet tray cut side up with a drizzle of olive oil & a sprinkle of salt.
- Chop the carrots & beets in pieces that are all roughly equal in size, give them a quick toss in olive oil and salt and place them on a baking sheet
- If you’re doing the chicken at the same time (at 450°) then put them in during the last fifteen minutes of cook time.
- In a medium-size bowl, put a little olive oil, the wine vinegar, salt & finely chopped garlic scapes. Use this to toss the veggies in before serving, it will elevate their flavor.Serve everything hot & enjoy.
Notes
Set aside the remaining chicken to make a chicken salad & use the bones to make some nourishing bone broth after the carcass has been picked clean of all that seems edible. You can freeze the bones & then make it later by covering in a large pot with water and a little salt and simmering for at least 6 hours. The gift that keeps on giving.
Check out >> "Odds & Ends Chicken Salad Sammies" to use up those remaining chicken and veggie pieces!