Roast Chicken with vegetables is one of my favorite things to make and eat. I remember this incredible sense of accomplishment the first time I made a roast chicken and the kitchen confidence that came along with it. A feeling of, "if I can roast a chicken, I can do anything;" Like a rite of passage since I grew up with two incredible chicken roasters: my dad and grandma (see bottom of post for one of my early roast chicken experiences). From the preparation, to the wonderful aroma as it roasts, to the first bite of crispy skin I always sneak before anyone notices, which used to drive my dad crazy but I couldn't resist. Some things never change, what can I say? To me, there is something so comforting and wholesome about the whole process of roasting a chicken.
This feeling of comfort and wholesomeness is amplified when the chicken is ethically, organically, and locally raised - in this case by my friends at Geraghty's Micro Farm. The love and hard work Josh and Dayna put into their farm is heartwarming and so evident from the quality produce and meats they provide to their customers to the happy goats, pigs, and chickens that greeted my family when we went for a farm visit.
Roast chicken with vegetables - farm fresh
This roast chicken with vegetables is a one pan deal - easy prep, easy clean up: that's my motto. I made it a little fancy for the photos because I can't help myself, but you can just chunk up the root veggies and toss them in a pan willy-nilly. No need to artfully arrange them. Cutting down the backbone of the chicken, which is sometimes called butterflying or spatchcocking, just makes the chicken cook more quickly which results in juicier meat and allows for even more crispy skin (aka the best part!) since all of the skin is exposed during the roasting process. Thighs are my favorite, and they always get the short end of the crispy-skin stick in most roast chicken recipes. Not so with this method. You can certainly leave the chicken in tact, but you'll have a bit of a longer cooking time.
I chose to use mostly beets for this version because along with my perfect little chicken, I also received a gorgeous box of farm-fresh veggies from Geraghty's with a few beautiful beets. Beets are one of my favorite vegetables and they roast up so nicely with the chicken, but you can use all potatoes, turnips, carrots, radishes, sweet potatoes, fennel bulbs, kohlrabi... really any root veggies or hearty veggies you love or whatever you have growing in your garden or popping up at farmer's markets.
I hope you'll give this roast chicken with vegetables recipe a try
and if you can, try to hunt down some locally raised meats. I know I've said it before, but by making the choice to support local farms, you are not only treating yourself to fresher, healthier, happier produce and meats, but you are doing good for the environment, the local economy, and I promise you it will taste better.
Happy roasting! xo - AnitaPrint
Here's a photo of me with my dad (the best chicken roaster) proudly presenting our masterpiece.