One-Pot Roast Chicken

Name: One-Pot Roast Chicken
Yield: 4 servings
Ingredients: One 3-pound chicken; Salt and fresh-ground black pepper; 3 potatoes, peeled and thickly sliced; 2 carrots, peeled and thickly sliced; 2 onions, peeled and quartered; 2 celery stalks, thickly sliced; 4 large shallots, peeled; Fennel, squash, turnips, parsnips, or other vegetables (optional); 2 bay leaves; 2 or 3 thyme sprigs; 2 to 3 tablespoons butter

December 20, 2011

Thomas likes to roast chicken and vegetables together in what he calls one-pot cooking. The vegetables make a bed for the chicken and prop it up so that it browns nicely, and the juices from the roasting bird permeate through the vegetables that caramelize on the bottom of the pot. He also removes the wishbone before cooking to make carving the roasted bird easier.

Recipe notes

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