GET FREE RECIPES AND UPDATES

Classic Roasted Chicken with Fall Vegetables

Everyone loves a classic roasted chicken and there are countless recipes in the world on to make the perfect one, and I certainly have my own that I stick to pretty much every time I have a craving for the comfort food that it is.What’s my secret? 

Two things:

1) Butter and 2) fresh herbs.

They’re stuffed right under the bird’s skin and before roasting so that you don’t need to put much, if any oil on top or worry about basting the bird while cooking, either. You can also season the butter prior to stuffing it, but I simply season the top of the bird because it’s just less messy that way. 

This beautiful bird below is a Crescent Halal chicken (whole roaster) that I purchase at my local Joe Caputo & Sons. They’re antibiotic-free, hormone-free, vegetarian-fed, 100% halal raised and processed (I’ve actually seen how it’s done, farm to fork both here and here).  

I also tie the bird with cooking twine- once around the feet and once or twice around the body both vertically and horizontally so that it will cook more evenly and the wing tips don’t burn. You can also do this with turkey, on a much larger scale of course.

roasted vegetables

Speaking of temperature, it’s imperative to check the internal temperature of any meat and to do it away from the bone. It’s best to have a meat thermometer on hand for things like roasted chicken, turkey, pot roasts, lamb shanks, etc. All you have to do is know what’s the ‘done’ or ‘safe’ temperature for the type of meat and cut. In the case of roasted chicken, 165° F away from the bone (which is hotter) is considered safe by the USDA. Enter our giveaway here, sponsored by Crescent Foods, for your very own meat thermometer.

roasted chicken up close
I also love to have vegetables with my chicken, pretty much any root vegetables like potatoes and carrots, especially in the Fall and Winter seasons, although I don’t cook them with the chicken (i.e. same pan); instead I put the bird on its own roasting pan and let it have its space and then in another part of the oven like on a separate rack, I let the vegetables roast  with their own seasons, and of course olive oil and/or butter, too. It prevents the bird from sitting in oil while cooking and then worrying about all the separate cooking temperatures to deal with. 

horizontal roasted chicken

Enjoy the warmth of being indoors and cozy with family and friends over wonderful, delicious and healthy halal food this winter and give this recipe a try to see if it’ll be your go-to roasted chicken recipe, too.

Roasted chicken vertical

 

Classic Roasted Chicken with Fall Vegetables
Make a tasty, homemade roasted chicken without a lot of fuss, mess, or time spent checking on it in the oven. This classic roasted chicken recipe will have you coming back to make it again and again.
Write a review
Print
Ingredients
  1. Butter-Stuffed Roast Chicken
  2. 1 whole chicken roaster by Crescent Foods, about 3 lbs.
  3. 4 tablespoons cold butter (optional to season with your favorite dry herbs before stuffing)
  4. Sea salt, to taste
  5. Freshly ground black pepper, to taste
  6. Dried parsley
  7. Dried basil
  8. 3-5 fresh rosemary sprigs
For the roasted vegetable dish
  1. 1 lb. Crimini mushrooms, sliced thinly
  2. 1 pound Brussels sprouts, left whole and bottom tip cut off
  3. 1 pound carrots, cut small
  4. 1 pound fresh fennel (white parts only), cut thinly
  5. 4-5 pats butter
  6. Sea salt, to taste
  7. Freshly ground black pepper, to taste
Additional tools needed
  1. kitchen twine
  2. piping bag or plastic bag (optional)
Instructions
  1. Directions
  2. Preheat the oven to 350°F.
  3. Wash and pat dry chicken. To the butter, add herbs and seasonings (optional). If adding herbs to the butter, use a piping bag or plastic bag with the corner snipped off then add the seasoned butter and push to the edge, holding the top with your fist. Pipe the butter under the skin of the chicken's breast. Once it's all piped, push down on the skin of the chicken and spread out the butter with your fingers. You can also do this with plain butter, or simply take small pats of butter and push under the skin.
  4. Next, wrap the chicken's wings with the legs to hold them in and tie tightly. Do the same with the feet.
  5. Place the chicken on a roasting pan or rack inside a pan, breast side up. Pour ½ cup water at the bottom of the pan to allow for moisture during cooking.
  6. Bake the chicken, uncovered, for 45 minutes. In the meantime, clean and cut the vegetables.
  7. When the chicken has already cooked for 25 minutes, add vegetables to a separate roasting pan, then season and salt them. Place on the bottom rack of the oven, uncovered.
  8. Turn heat up to 375°F and cook another 20 minutes or until chicken is brown and reads at least 165°F on an internal meat thermometer.
  9. Remove both the chicken and the vegetables and place on a serving platter together. Remove the fresh rosemary and the kitchen twine from the roaster and serve.
My Halal Kitchen by Yvonne Maffei http://myhalalkitchen.com/

You May Like to Read These

2 thoughts on “Classic Roasted Chicken with Fall Vegetables

  1. A.A Yvonne
    Plz I have a question plz reply
    When ever I cook food in the oven its turn out dry and no taste at all I tried with cover with out cover with water with out water every thing turned out hard and with out moisture ?

Leave a Comment

HTML Code here
HTML Code here
HTML Code here

Pin It on Pinterest