On week nights, I will admit that sometimes I really don’t have the energy to make something too elaborate. However I also don’t want to have any boring food either. Tonight we are bringing back an old favorite, Monday Night Roast Chicken. Back when I worked in the city, this recipe really kickstarted Mondays right. Most of the work is at the beginning with chopping vegetables but then you just wait! To make it even better, we sometimes make gravy out of the chicken fat. We didn’t do that tonight but I’ll definitely blog about this recipe again when we do.
I really enjoyed our dinner tonight and hope you enjoyed reading about it!
- 1 Whole Roasting Chicken, spatch cocked
- 2 onions
- 2 potatoes, cubed
- Ground Salt and Pepper
- 2 celery stalks
- 2 large carrots
- Wegmans basting oil
Step 1: Preheat oven or Traeger to 450.
Step 2: Chop the potatoes, carrots, and celery stalks into 1/2″-1″ chunks, and slide the onions into 14″ thick half moons. Spread chopped vegetables evenly in the bottom of a large cast iron skillet.
Step 3: Spatchcock the chicken (optional) and liberally coat with basting oil, making sure to get under the wings and legs. Then, season generously inside and out with salt and pepper, again making sure to get under the wings and legs. Place the chicken in the skillet on top of the vegetables.
Step 4: Place skillet into preheated oven or Traeger, arranging so that legs are toward the back (hottest part). Roast for about 1 hour, or the internal temperature is 140-145 degrees F. Then, turn up the heat to 500 degrees and cook until the internal temperature is 155-160 degrees F.
Step 5: Take the chicken out of the skillet and put onto a cutting board. Place tin foil loosely over chicken and rest for about 10 minutes. OPTIONAL: Put the skillet with vegetables back into the oven for 5-10 minutes while the chicken is resting.
Step 6: Carve Roast chicken and serve with vegetables.
One thought on “Roasted Chicken with Veggies”