Tag: bird

Whole Roasted Chicken with Veggies

Whole Roasted Chicken with Veggies
Whole Roasted Chicken with Veggies

Whole Roasted Chicken with Veggies

You may have noticed that roasted chicken was one of our previous blog posts, but this time its different.  There’s a couple different veggies, but the biggest difference is that I roasted an entire chicken!  I was excited and a little scared to do this.  I’ve seen my mom take apart a chicken many times – but for the most part Annie and I buy chicken parts as we need them; thighs and breasts mostly.

I bought a whole free-range fryer chicken at the store, after learning that the only differences between the fryer and roaster birds are their size – in other words, you can roast a fryer or fry a roaster.  For the most part, I followed a recipe from Thomas Keller’s Ad Hoc cookbook, although I tragically left out onions.  You can use any combination of root vegetables you want – I used leeks, carrots and potatoes.  The best thing about the Ad Hoc cookbook is that it has some great How-To’s with pictures for cutting and trussing a chicken.  For this recipe, I learned how to truss (tie up) a chicken!  Here’s a video of Thomas Keller himself trussing one up, although he does it in a more fancy way in this video than shows in the book.

We ate this last night for dinner, its a great winter-time meal-in-a-dish, and it makes lots of leftovers!

Whole Roasted Chicken with Root Vegetables


1 small whole chicken (smaller the tastier, mine was 4 lbs.)
2 leeks
3-4 carrots
8 golf-ball sized potatoes
1/4 cup oil (canola, olive)
6 garlic gloves, crushed and peeled
6 thyme sprigs
Herb butter (we used leftover herb butter we had from the salmon)
salt and pepper


Let the chicken sit out for 1-2 hours to come to room temperature.  Remove anything that’s still in the cavity (neck, heart, etc) and season the cavity with salt and pepper, 3 of the garlic gloves, and 3 thyme sprigs.  Cut out the wishbone for better carving later (good luck, I completely failed at this.  Look up some videos online).  Truss the chicken.

Preheat the oven to 475 degrees. Cut the green tops of the leeks and trim the root end.  Slice them in half lengthwise and wash.  Cut the potatoes in half.  Cut the carrots in half lengthwise and cut into smaller sticks.  Combine all the root vegetables in a large mixing bowl with the remaining 3 garlic gloves and remaining 3 thyme sprigs, plus the oil and season with salt + pepper.

Lay out the veggies in a large baking dish, making a nest in the middle in which to nestle the chicken.  Place the trussed chicken in the bed of veggies, and rub/pour the herb butter on top of the chicken.

Bake for 25 minutes, then turn the heat down to 400 and bake for another 45 minutes. The internal temp of the bird should reach 160 degrees when its done…I had to put it in a bit longer.