Best Roast Chicken with Root Vegetables
Why This Recipe Works
Our roast chicken and root vegetables recipe ensures perfect versions of both components by calling for 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 more delicate 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 deep, savory chicken flavor. We found that a variety of vegetables worked well as long as we cut them so that they all cooked through at the same rate.