In The Kitchen - Roast Chicken and Veggies

It’s snowing again in NY and we have been in the mood for something warm, cozy, and comforting…nothing better than Roast Chicken.

I use Ina’s Perfect Roast Chicken recipe as a guide and change it up depending on what’s in my fridge. This week I only had potatoes and sweet potatoes, so that’s what I used. This recipe feeds my family of four and depending on appetites, we may or may not have leftovers.

You can use different size chickens and adjust the cooking time as necessary. Using this recipe as a base, I'd add (or subtract) about 15-20 minutes per pound. It's always a good idea to use a meat thermometer inserted into the inner thigh (close to but not touching the thigh bone). Look for a temperature of at least 165 degrees F (74 degrees C).

For such a cozy, ‘full’ meal this really only takes about 20 minutes of prep. And it smells so good while it’s roasting. I always use my Pillivuyt Rectangular Roaster because it’s non-stick, easy to clean, and dishwasher safe…and it looks great as a serving piece - even though we usually end up eating at the kitchen island (while doing homework).


I serve it up with the roasted veggies and a big green salad. A good meal for a cold day or anytime you crave something simple and comforting. We’re expecting negative wind chill temperatures this weekend, so I may switch up the vegetables and make it again!!


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1 comment

So fantastic on any evening, cold is better..use provincial french herbs,and rub all over with some olive oil.fresh ground,Salt and Pepper
Whallah.. delicious dinner. .


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