Roasted Chicken With Vegetables


The weather in SoCal is sloooowly making its way down the thermometer, and cooks are starting to think about their ovens again for the first time in months. Los Angeles restaurant The Churchill has shared their roasted chicken recipe with us -- it's a hearty dish, served with vegetables and a crouton-y salad. Perfect for getting into the fall spirit!

Roasted Chicken With Vegetables
Serves 2, generously
1 whole chicken (2-3 pounds)
½ pound summer squash, cut into cubes
½ pound wax beans
½ cup red wine
2 cups chicken stock
1 tablespoon whole butter
1 teaspoon soy sauce
Lemon juice (1/2 teaspoon for jus, ½ teaspoon for salad)
½ teaspoon olive oil
½ pound cherry tomatoes
1 cup croutons
½ bunch watercress

1 quart water
½ cup salt
1 whole lemon juiced
1 bay leaf
2 cloves crushed garlic
1 tablespoon whole black pepper

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Brine whole chicken overnight.

Next day, take chicken out of brine and rub with soft butter, chopped garlic and sage.
Roast in the oven at 350 degrees for 1 ½ hours, or until done at an internal temperature of 165 degrees Fahrenheit.

Once chicken is done, add squash and wax beans in the same roasted dish to cook in the rendered chicken fat produced by roasting the chicken.

Once the vegetables are roasted, take the chicken and vegetables out of the pan and transfer to serving dish.

Deglaze the roasting pan with red wine and reduce by ½.

Add chicken stock and reduce by half. Swirl in butter. Season the jus with the soy sauce and lemon juice. Pour sauce over chicken.

Mix cherry tomatoes, watercress and croutons with a little olive oil and lemon juice. Serve on side.

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