I’m so glad you took the time to take a peek at what’s for dinner tonight on Main St. There are a lot of wonderful flavors going on here and this recipe just screams “substitutions!”
Okay, it’s not really screaming but I just want to be sure you knew that if you don’t have any leeks laying around. And, let’s face it you may not; you can substitute a yellow onion or a sweet Vidalia onion.
If you want to be totally crazy, just omit the onions altogether.
I completely support that kind of craziness particularly with Thanksgiving breathing down our necks.
Thanksgiving has a way of doing that.
Because we’re friends and you look like you need a little break, I’m going to share some good news. This recipe has only 6 ingredients.
I’m not counting kosher salt and black pepper because then that would be 8 and you might think this is hard and it is so easy.
Here’s how to get started. Preheat your oven to 425 degrees. Wash 2 lbs of chicken (bone in and skin on). Pat the chicken dry with paper towels. Cut two leeks lengthwise (and trim off most of the dark green parts) and wash any dirt that may be hiding. Cut 1 lb of carrots into 2-inch sections and cut a lemon into 8 wedges. Toss in a few bay leaves and a handful of pitted kalamata olives. Drizzle some olive oil over everything and season with kosher salt and freshly ground black pepper.
Roast the chicken and vegetables for 45-60 minutes. I rotated the pan half-way through the cooking time and was checking for the skin to be crispy and the juices to be clear. Discard the bay leaves before serving.
I placed all of the lovely roasted chicken, the vegetables, lemon wedges and olives onto a large platter. The lemons sort of melt into everything and help to create a beautiful vinaigrette that you could dip some crusty French bread into.
Oh, back to the substitutions. You could add parsnips or potatoes. Rings of acorn squash might also be nice, if you don’t want to use carrots or the leeks.
You let me know how you do and how your family likes this roasted chicken.
I’ll be back before Thanksgiving with a southern style cranberry sauce recipe.
Roasted Chicken with Carrots and Leeks
2-3 lbs chicken (bone in and skin on), cut up
1 lb carrots, trimmed and cut into 2-inch pieces
2 leeks, cut in half lengthwise and most of the dark green parts removed
a handful pitted, Kalamata olives (or other cured olive)
4 bay leaves
kosher salt and black pepper
Heat oven to 425 degrees. On a large rimmed baking sheet, place the chicken, carrots, leeks, olives, bay leaves, and lemon wedges so that everything is in a single layer. Drizzle lightly with olive oil and season with kosher salt and freshly ground black pepper.
Roast until the chicken is cooked through, juices are clear and skin is crispy. The carrots should be fork-tender, about 45-60 minutes.