Get Back to Your Roots
Best Roast Chicken with Root Vegetables
Our roast chicken and root vegetables recipe ensures perfect versions of both components by cooking them separately. We brine the chicken to ensure that it stays juicy and then place it in a preheated skillet in a hot oven. The dark meat, which needs to be cooked to a higher temperature than the white meat, is in contact with the pan, ensuring that it finishes cooking at the same time as the breast meat. We cook the vegetables below the chicken on a baking sheet until they’re tender, covered with foil to keep them moist. Once the chicken is done, we turn the oven up to 500 degrees and finish roasting the vegetables, using the fat and drippings left behind in the skillet to infuse them with savory chicken flavor.
Braised Root Vegetables
by Andrew Janjigian
My go-to cooking method for root vegetables has always been to roast them in a hot oven until they are caramelized and tender. This year, though, I wanted to come up with something more elegant and interesting that would leave the oven free to cook the holiday roast. Braising—cooking food in a small amount of flavorful liquid that then serves as a sauce—seemed promising. But I wanted to avoid recipes that left the vegetables swimming in bland, soupy liquid.