Tuesday, April 19, 2011

Roast Chicken with Spring Vegetables

This was a hit! Everyone in the whole family gobbled it down. This will be on the menu again real soon, and it can be made with many different vegetables I might find at the market.

Tuesday Menu – Roast Chicken with Spring Vegetables
Local Produce – Fingerling Potatoes, Radishes
I could have gotten carrots and scallions at the market too, but I needed to use up what was in the fridge already.

Roast Chicken with Spring Vegetables
Based on http://www.foodnetwork.com/recipes/food-network-kitchens/roast-chicken-with-spring-vegetables-recipe/index.html

5 bone-in chicken legs
4 bone-in chicken thighs
Salt and Pepper
3 T olive oil, divided
½ t poultry seasoning
1 pound fingerling potatoes, halved
1 lemon, halved
1 bunch radishes
1 bunch scallions
4-5 carrots, cut into stick or 1 bunch baby carrots

Preheat oven to 500 degrees.
Rinse and pat dry the chicken. Place skin side up in a roasting pan or rimmed baking sheet. Season with salt and pepper. Drizzle with 1 T olive oil. Sprinkle chicken with poultry seasoning. Place potatoes around the chicken in the pan. Squeeze ½ lemon over the chicken and potatoes. Roast 15 minutes.

Meanwhile cut the radishes in half, cut the scallions in thirds, and cut the carrots into sticks. Toss together with remaining 2 T olive oil, season with salt and pepper.

After 15 minutes remove the chicken and potatoes from the oven and scatter the remaining vegetables around the chicken. Continue to roast another 20 minutes, until vegetables are tender and chicken is golden.
After removing the chicken from the oven squeeze remaining ½ lemon.

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