Roast chicken without stock

I often like to roast a chicken on Sundays and then make stock.  This afternoon we made chili so tonight I wanted something easier.  This is a “one pot” meal since the veggies cook underneath the chicken.  It’s easy and delicious even though there won’t be chicken stock afterwards.

Roasted chicken with veggies

  • 2 tsp poultry seasoning
  • 1/2 tsp salt
  • 1 chicken broiler/fryer between 3 and 4 pounds
  • 1 bunch leeks, trimmed, well rinsed, cut lengthwise and then sliced about 1/2 inch thick
  • 1 package baby kale
  • 2 – 3 Honeycrisp apples, cored and cut into inch chunks
  • 2 stalks celery, cut in 1/2 inch thick slices.
  • 5 whole shallots, peeled.
  • 2 TB olive oil
  • 1 TB butter

Mix poultry seasoning and salt.  Using kitchen scissors, cut out the backbone of the chicken (put chicken breast side down).  I will admit that I thought this was going to be very difficult and require butchering skills – it was perfectly straightforward and took about 1 minute.  Then split chicken through breastbone.  Rinse and dry thoroughly.  Rub it with about 1/2 of poultry seasoning mix and butter.  (Save backbone in a freezer bag for making chicken stock!)

Put vegetables in a roasting pan and toss with remaining poultry seasoning mix and olive oil.  Put a rack over vegetables with chicken.  Roast at 450 for about 1 hour.  (After 30 minutes, stir vegetables.)

Here is a picture from a previous rendition.

IMG_3111

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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