One Pan Wonder: Roast Chicken with Veggies, Potatoes and Gravy

Roast Chicken with Veggies, Potatoes and Gravy

Don't be scared by the list of ingredients, this is an easy, no-fuss dinner that spends most of it's time in the oven so you are free to do other things around the house!
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 1-2 kg whole chicken (2-4.5 lbs)
  • 3-5 garlic cloves (peeled, cut in half)
  • 10 cm piece of fresh ginger (4", peeled, cut in large chunks)
  • 2 Tbsps dried makrut lime leaves (optional)
  • 1 small onion (peeled, cut in large slices)
  • 2 Tbsps butter (melted)
  • 1 Tbsp kosher salt
  • 1/2 cup dry white wine (plus more if needed)
  • 4 medium carrots (peeled, cut in large pieces)
  • 15 baby potatoes (halved, tossed in olive oil)
  • 1 fennel bulb (cored and cut in 8)
  • 1 + 1/2 cups asparagus pieces (tossed in olive oil)
  • 2 Tbsps flour
  • 1/4 cup chicken broth
  • salt and pepper (to taste)

Instructions
 

  • Preheat oven to 425ºF/220ºC. Ensure bird's cavity is empty. Stuff cavity with garlic, ginger, and lime leaves. Place onion pieces on the bottom of the roasting pan.  Place chicken on top of onions. Brush chicken with melted butter. Sprinkle with kosher salt and pepper. Pour white wine into base of pan. Place in oven for 15 minutes.
  • Reduce oven temperature to 350ºF/175ºC and place carrots, fennel, and baby potatoes. Lightly sprinkle veggies with salt. Cook the vegetables and chicken until the chicken breast meat registers at 165ºF/75ºC, about 20 minutes/lb. If the liquid evaporates off, add a bit more white wine.
  • 10 minutes before the chicken is done, add the asparagus pieces.
  • Once done, removes chicken and veggies from the pan to a serving dish. Set the pan with the juices on the stovetop at medium-high heat (if minimal juices, top up slightly with more chicken broth). While waiting for the juices to start boiling, whisk together the flour and broth until smooth. Once the juices start to boil, slowly add the flour mixture, stirring continuously, until desired thickness for gravy is achieved. Remove from heat. Serve.
Keyword Chicken, Dinner, One Pan, Roasted, Vegetables

And now for the details…

Roasting a chicken was one of the first recipes I remember learning and being able to do on my own when I was younger. Roasted chicken is a surprisingly easy dinner to cook. And it displays nicely enough to look like it took a lot of effort to put together.

And you may ask, am I going to be a weirdo and name the bird like I did during Mo’s adventure? You know the answer. This little guy’s name is Fisher. He’s named after a recent song we did in RPM class, called “You Little Beauty”, and the artist’s name is Fisher. The moment I pulled the wee, three pound Fisher out of the fridge, I knew he was going to be a little beauty at the end, so the name only seemed right.

I am stuffing the chicken with some added flavour elements, but to be honest, you can do this recipe with nothing stuffed inside, and just some salt and pepper on the bird, and it turns out great! You may need to modify the cooking time a little bit, though, an unstuffed bird cooks in less time.

Let’s get to cooking, shall we?

Before we start prepping Fisher, preheat the oven to 425ºF/220ºC. We start at such a high heat to kinda sear Fisher’s outsides at the beginning to help lock in his juices.

Before stuffing, tie Fisher’s legs together so he can’t run away. Just kidding. Fisher is a dead chicken. He can’t run. But, we do want to tie his legs together to keep them in so they don’t splay out while he’s cooking and get all dried up. Unsure how to truss a chicken? This post provides a great step-by-step instruction to help you out!

Like I said earlier, you can get away with not stuffing Fisher, and just cooking him as is, with a little salt and pepper. But I like the added flavour Fisher will get from adding a few things into his cavity while he cooks. A lot of recipes will call for stuffing the bird with lemons or oranges… Citrus and chicken do go pretty well together. But to be honest, I’m not the hugest fan of the flavour of a roasted bird with lemon… Cooked lemon has a tendency to get bitter, and I don’t love the flavour it passes over to the poultry. I find it almost takes away some of the umami-ness of the meat. And so I’m going off-script with this one, and stuffing the bird with garlic, ginger, and lime leaves. No lime leaves? No worries. Omit them. I added them to play around and see what they added, and to be honest, the flavour addition was marginal…

Stuff Fisher with the chunks of ginger and garlic and leaves, alternating between them so they are spread out throughout the cavity. Before placing Fisher in the roasting pan, lay out the thick cut onion pieces on the bottom of the pan. We lay Fisher on top of the onions. These are going to lift Fisher up slightly so he doesn’t stick to the bottom of the pan, or sit in his own juices while he cooks. Next, brush Fisher with the melted butter, making sure to get any exposed bits and pieces of him nicely covered. Sprinkle Fisher with kosher salt and pepper, then pour the white wine in the base of the pan.

Place Fisher in the oven and cook him for 15 minutes. While he is doing his first stint in the oven, get the veggies ready to go. Cut the stalks off the fennel, then quarter and core it, then slice the quarters in half. Peel the carrots, and cut into large pieces. Cut the baby potatoes in half, and toss them with a little bit of olive oil.

Remove Fisher from the oven, and turn the oven down to 350ºF/175ºC. We’ve got the original “sear” on Fisher and now we reduce the heat to roast him all the way through. The lower temp is also going to allow us to cook the veggies in the pan with Fisher, without burning or drying them out too much. Add the fennel and carrots first, stirring them a bit to coat them with whatever juices have collected in the bottom of the pan. Then we add the potatoes to the pan. I like separating the carrots/fennel from the potatoes to give the taters some space to crisp up a bit more. Sprinkle all the veggies with a little bit of salt.

If there was little to no juices in the bottom of the pan, add a little bit of white wine or chicken broth to the pan. Place the pan back in the oven. Now we simply wait. Fisher is going to cook for about 20 minutes/pound. The most important consideration is to make sure that the meat registers at 165ºF/75ºC when measured at the thickest part of the breast, not touching bone. If you do not have a meat thermometer, you can cut into a deep part of the thigh. If the juices run clear, then Fisher is done. If there is still some pink in the juices, Fisher needs a little more time in the oven.

Just before Fisher is done cooking, by about 10 minutes (when the meat is around 10ºF/5ºC under it’s final temperature), add the asparagus into the pan. Again, we are going to check the juices at the bottom. If they are low, top up with a bit of wine or broth.

Put the pan back in the oven and cook for the final 10 minutes, until the chicken reaches the correct temperature. Remove the pan from the oven when everything is done. Move the chicken and veggies from the pan onto a serving platter.

Place the pan, with the juices, onto the stovetop and set the burner to medium-high heat. You might need to tip the pan so the juices tilt to one end of the long pan. Let the juices heat up to start boiling. Yet again… if minimal juices, top up with a little bit of broth.

In a small bowl, place 1/4 cup of the broth, and whisk 2 tablespoons of bisquick (remember the leftover flour mixture we had from the Kraft box? Now’s the time to use some of it! Otherwise, plain flour works just fine) into the broth until smooth with no lumps are left. Once the meat juices start to boil, turn the temperate down to medium, and slowly add the flour liquid, a bit at a time, stirring continuously, until the gravy has thickened.

Remove the gravy to a gravy boat, and serve!

Happy eating.

And now… BONUS TIME!!!

My RPM members groan when I introduce a bonus, since it usually means a “surprise” extra 15-30 seconds of effort after everyone thought the heavy effort was over. Well… at least they used to groan when I was still teaching (waiting for COVID isolation to end so we can make it back to the gym!) Soon… *tapping fingers* soon…

In this case, the bonus is making chicken broth from the leftover carcass after you have devoured the meat of of Fisher’s body. I made the broth using my Instant Pot, but you can easily do this on a pot on the stove, you’ll just need to cook it for about double the time, topping up the liquid if it boils off.

After getting most of the meat off Fisher, remove the ginger, garlic, and lime leaves from inside his cavity. You can leave them there if you would like, but you will end up with a very gingery-flavoured broth. Place Fisher’s carcass into the pot, and fill it with water until the carcass is covered, or you’ve almost reached the “MAX” line on the Instant Pot. Add some onion, carrot, and celery to the pot.

Cover and seal the pot, cooking on the “soup/broth” setting for 1.5 hours. If you are cooking on the stove, heat the liquid up until it starts to simmer, then reduce the heat to medium-low, and cook for 3 hours. Once done, let the seal release if in the Instant Pot, then strain the solids out of the broth. I would suggest using a cheesecloth to getting the little uckies out of there and you’ll have a nice, clear broth. Place the broth into freezable containers and place in your freezer for future use! The broth should keep in your freezer for several months.

One Pan Dinner – Pecan Crusted Fish with Roasted Vegetables and Potatoes

One Pan Fish Dinner

A complete meal, all on one pan for a minimal fuss and muss dinner!
Prep Time 5 minutes
Cook Time 35 minutes
Course Main Course
Servings 2 people

Ingredients
  

  • 1 large piece white fish (approximately 8 oz, mahi-mahi, cod, halibut, etc.)
  • 4 Tbsps olive oil
  • 6 shallots (peeled and sliced to 1 cm pieces)
  • 4 medium carrots (cut into large pieces)
  • 1 fennel bulb (trimmed and cut into eight)
  • 1/4 tsp dried thyme
  • 12 baby potatoes (halved)
  • 3 garlic cloves (shredded)
  • 2 Tbsps mayonnaise
  • 2 tsps dijon mustard
  • 1/2 cup pecans (roasted and cut into small pieces)
  • salt and pepper (to taste)

Instructions
 

  • Preheat oven to 425ºF/220ºC. Place parchment paper on a large cookie sheet. Place potatoes in one corner of cookie sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt. Place carrots and shallots in another corner of cookie sheet, drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, and thyme. Place pan in oven for 5 minutes. Remove, stir, place back in oven for 5 minutes. Remove, stir (potatoes and vegetables separate), place back in oven for 5 minutes. Place fish on cookie sheet. Mix together mayonnaise, dijon, and garlic cloves. Spread over fish. Sprinkle nuts over the fish. Stir fennel in with shallots and carrots. Place back in oven for 5 minutes. Remove, stir (potatoes and vegetables separate), place back in oven for 5 minutes. Check that fish is cooked to 145ºF/65ºC.
Keyword Carrot, Dinner, Fish, Potatoes, Shallots

Now for the details…

Day 9 of 14. Today’s daily recipe was inspired by friends of ours, who actually were the patrons of our most recent batch of groceries (in other words, they went out and got us groceries and dropped them off for us on our doorstep. We waved at them through the window!) Well before all this whole isolation-stay-at-home-to-flatten-the-curve had started, we had been talking about doing a cooking class to go through some basics. The first “theme” that my friend Andrea had suggested was “stuff you roast in the oven and learn to do other stuff with the oven real good too”. Fair. Being a Zoolander fan, this theme truly spoke to me.

And so, for our first ever (though virtual, cause we need to social distance y’all!) cooking class today, we did a one pan meal of pecan-crusted fish, roasted potatoes, and vegetables.

Let’s get started, shall we?

We start by preheating the oven to 425ºF/220ºC. When the oven is preheated, place the pecans in a pan in the oven and cook for 3-5 minutes or until the pecans are toasted, but not burnt. Set aside and let the pecans cool.

Next, we move on to prepping our vegetables. We will keep our potatoes separate from the rest of the veggies. We do this in order to allow the potatoes to dry out slightly and get nice and brown and crispy. Cut the baby potatoes in half. Place them in one corner of a parchment-lined cookie sheet, then drizzle with 2 tablespoons of olive oil. Stir a bit to coat all that potatoey-goodness with oil, then sprinkle with salt.

Next, peel your carrots and cut into large chunks, about 1 1/2″ or 3 cm. Peel the shallots and cut into large slices. In another corner of your cookie sheet, place the carrots and shallots. Drizzle with the other 2 tablespoons of olive oil, and stir. Sprinkle with salt, pepper, and the dried thyme. Place the cookie sheet in the oven for 5 minutes.

This will get the cooking started. But after 5 minutes, take the cookie sheet out of the oven, and stir (potatoes and veggies separate!) then place back in the oven for another 5 minutes. Remove from the oven and stir again, then place back into the oven for another 5 minutes.

Remove from the oven, and stir the fennel into the veggies. Then place the fish onto an open space on the cookie sheet. I used mahi-mahi (again, we had some in the freezer that we bought out of the back of some dude’s truck), but any fillet of white fish should work.

We are going to dress our fish before placing back in the oven. Mix together the shredded garlic, mayo and mustard. Spread the sauce over the fish and smooth evenly over the fillets.

Next, chop the pecans and sprinkle them over the fish. Place the cookie sheet back into the oven and cook for 5 minutes. Remove one last time, stirring the potatoes, and the vegetables. If the vegetables seem a bit dry , drizzle a bit more olive oil over top. Place back in the oven for 5 more minutes, or until the fish registers at 145ºF/65ºC.

Remove, and plate. Serve immediately and enjoy!

Happy eating.