Roast Chicken and Root Vegetables
Adapted from Marlow & Sons Restaurant in Williamsburg, Brooklyn
The robust dressing and the sweet apple are a fine match for hearty kale. And unlike a traditional Caesar that should be eaten as soon as it’s dressed, the texture of the greens in this version will hold up well for a good while.
From the Market:
In Your Pantry:
Salt & Pepper
Whole chicken, cut into 8 pieces
1 T. butter, softened
2 t. kosher salt
1 t. ground pepper
2 onions, quartered lengthwise
10 garlic cloves, peeled
6 sprigs thyme, plus more for garnish (or other herb of your choice)
2 lbs. root vegetables (carrots, parsnips or a mix), peeled and halved lengthwise
1 lb. new potatoes, halved
2 T. olive oil
kosher salt and ground pepper
1 T. chopped fresh thyme (or other herb of your choice)
Preheat oven to 475. Rinse chicken pieces; pat dry. Brush chicken with butter, and sprinkle with salt and pepper.
Place chicken in a small roasting pan. Arrange onions, garlic, and thyme sprigs over and under chicken. Roast; after 20 minutes, baste with pan drippings. Continue roasting until chicken is golden and cooked through, 15 to 20 minutes more. Transfer the chicken to a platter, and set aside.
Optional: Pour pan drippings through a sieve into a small bowl; discard solids. Arrange onions and all but three garlic cloves around chicken on platter. Whisk remaining garlic cloves with pan juices. Strain juices again; discard solids. Pour sauce over chicken; serve garnished with thyme sprigs.
Preheat oven to 475. Arrange vegetables in a single layer on a rimmed baking sheet. Drizzle oil over vegetables, and lightly toss to coat evenly. Season with salt and pepper, and sprinkle with thyme.
Roast vegetables, turning occasionally, until they start to brown and are tender, about 30 minutes. Remove from oven; transfer vegetables to a serving platter, and serve immediately.
adapted from Martha Stewart Living
Photos: Sherri Silver