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Curtis Stone's Roast Chicken and Winter Vegetables

COOK TIME
55 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(13)
Curtis Stone Simple Roast Chicken + Farro Salad + White Bean Cassoulet
Curtis Stone Simple Roast Chicken + Farro Salad + White Bean CassouletNathan Congleton / TODAY
COOK TIME
55 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(13)

Ingredients

  • One (4-pound) whole chicken, legs tied together
  • 3 tablespoons grapeseed oil, divided
  • Salt and freshly ground black pepper
  • 8 small Yukon gold potatoes (about 4 ounces each), halved
  • 3 large carrots, peeled and halved
  • 2 parsnips, peeled and halved
  • 1 tablespoon all-purpose flour
  • 3/4 cup reduced-sodium chicken broth
  • Chef notes

    This mouthwatering bird is a classic, and every family has their favorite version. Well, here's mine, which is made with just a few ingredients but has served my family and me very well over the years. Follow this recipe for a golden bird with juicy meat and some of the tastiest potatoes you could hope for. Stick with small Yukon golds — they are the perfect size and their waxy skins become nice and crunchy.

    Technique tip: Leftover chicken can be stored airtight in the refrigerator for up to two days and used for sandwiches, salads, casseroles or soups.

    Preparation

    1.

    Position a rack in center of oven and preheat oven to 425°F.

    2.

    Place chicken on a large heavy rimmed baking sheet. Rub 2 tablespoons oil all over chicken and season it generously with salt and pepper.

    3.

    In a medium bowl, toss potatoes, carrots and parsnips with remaining 1 tablespoon oil to coat. Season vegetables with salt and pepper and place them around chicken.

    4.

    Roast for 55 minutes, or until thickest part of chicken thighs all reach 160°F and juices run clear when pierced and vegetables are tender but crisp on the outside. Transfer chicken and vegetables to a platter and let rest for 10 minutes before serving.

    5.

    Meanwhile, pour pan drippings into a small liquid measuring cup. Spoon off fat from drippings, reserving 1 tablespoon fat. In a small heavy saucepan, heat reserved fat over medium-high heat. Whisk in flour. Continue whisking for about 1 minute to cook flour. Whisk in pan drippings, broth and any juices that have accumulated on platter. Simmer, whisking for 2 minutes, or until gravy thickens slightly. Season with salt and pepper.

    6.

    Serve chicken and vegetables immediately with gravy.