Nothing beats a good roast chicken. Lately, I like to get a whole chicken but ask the butcher to cut it up for me. It cooks up quickly and you don't have to carve a whole bird, but it stays very moist and tender.
I like to throw some veggies in the roasting pan. I added red potatoes for my husband and the much-lower-carb turnips for myself. I also threw in about a head's worth of garlic cloves and plenty of artichoke hearts. Olive oil, fresh herbs, and sun dried tomato (I used smoked sun dried tomato) added lots of flavor, making an easy one-pan dish.
CRISPY ROAST CHICKEN WITH ARTICHOKES, TURNIPS, AND SUN-DRIED TOMATOES
- 1 whole chicken, separated into ten pieces (2 wings, 2 thighs, 2 drumsticks, and the breast halves split crosswise resulting in 4 breast pieces)
- 1/4 cup good-quality extra-virgin olive oil
- 1 Tbs minced fresh rosemary
- 1.5 tsp minced fresh oregano or marjoram
- 1 head garlic, separated into unpeeled cloves
- 2 lbs peeled turnips or red potatoes, cut into wedges
- 1 10-oz box frozen artichoke hearts, defrosted according to package directions
- 1-4 Tbs julienned sun-dried tomato (to taste, depends on how much you like them)
- Half a lemon
- Salt and pepper or Penzey's Northwoods seasoning to taste
- Preheat oven to 375 F
- Combine the olive oil, rosemary, and oregano. Toss the chicken, turnips, garlic, and artichokes with the oil mixture, then spread everything out into a large roasting pan. Season the chicken liberally with salt and pepper or Northwoods seasoning.
- Roast uncovered for 45 minutes, rotating from lower-center oven rack to upper-center rack halfway through cooking.
- Sprinkle with sun dried tomato and squeeze the lemon juice over the top. Baste the chicken and roast for another 15 minutes. Baste it again halfway through.
- If desired, run everything under the broiler for 1-2 minutes for extra crispiness.