Recently, I’ve become more into eating healthy. My diet requirements are 9 cups of vegetables a day and two cups of fruit. I’m hitting the nine cups of veggies, but for fruit… meh.
Anyway, I love Ina Garten’s famous Engagement Roast Chicken and I used to make it quite a lot. It’s a basic recipe that I have altered slightly to create more of a “all in one” meal.
Side note: I did have an extra half a lemon that I squeezed over the vegetables and left in the pan, because… why not? I also had a couple stalks of celery that I added into pan as well.
- 1 4-5lb whole chicken (innards removed and saved for soups or gravies)
- 1/2cup of EVOO
- 2 tbs salt and 2 tbs pepper
- 1 whole lemon, cut in half
- 1 whole head garlic, sliced in half with skin on
- 1 package of fresh poultry herbs
- 3 large carrots roughly chopped in large pieces
- 10-12 little potatoes- small reds, goldens, or fingerlings
- 1 large yellow onion sliced thickly
- butchers string
- Preheat oven to 425. Make sure the racks are situated so the chicken can fit!
- Spray your pan. Take carrots, potatoes, and onion and place into pan. Toss with some olive oil, salt and pepper. Try to arrange so the onions are in the center (where the chicken will sit) and the remaining vegetables are on the sides.
- Take the chicken and liberally coat with olive oil, salt, and pepper. Stuff the cavity with the chopped garlic, herbs, and lemon. Tie the legs together, as seen in the photo. Place in the pan on top of the onions.
- Cook for about an hour and 20 minutes. You want the juices to run clear. I use a meat thermometer because I never trust myself with large pieces of meat and if it’s cooked or not.
- Pull the pan, tent with foil for an extra 10 or so minutes. I cover it loosely, so the meat and vegetables can cool off.
- Carve your bird and plate your veggies.
Yes, I use the beautiful juices to top the chicken and vegetables. Or I reserve the juices to mix into rice or soups when cooking a different meal. I don’t really like to waste food. I also save the carcass by placing in a freezer bag and freezing for bone broth.
You can do what Ina suggests, by taking the juices and turning them into a gravy with wine, stock, and flour… but I really just enjoy the stuff on its own!
We served our food with Cesar salad and some rosemary bread.