Roast Chicken Side #1: Roasted vegetables Ingredients: Roasted root vegetables (to be cooked with the chicken, in the same pan) 3 garlic cloves, smashed and peeled 1 thyme sprig 2 large leeks 3 tennis ball–size rutabagas 2 tennis ball–size turnips 4 medium carrots, peeled, trimmed, and cut in half 1 small yellow onion, trimmed, leaving [...]
Roast Chicken Side #1: Roasted vegetables
Roasted root vegetables (to be cooked with the chicken, in the same pan)
3 garlic cloves, smashed and peeled
1 thyme sprig
2 large leeks
3 tennis ball–size rutabagas
2 tennis ball–size turnips
4 medium carrots, peeled, trimmed, and cut in half
1 small yellow onion, trimmed, leaving root end intact, and cut into quarters
8 golf ball–size red-skinned potatoes
1/4 cup canola oil
4 tbsp (2 oz) unsalted butter, room temperature
Season and truss the chicken as per main recipe. Cut off the dark green leaves from the top of the leeks. Trim off and discard any tough outer layers, then trim the root ends. Slit the leeks lengthwise almost in half, starting a half-inch above the root ends. Rinse the leeks well under warm water.
Cut off both ends of the rutabagas. Stand the rutabagas on end and cut away the skin, working from top to bottom and removing any tough outer layers. Cut into 3/4-inch wedges. Repeat with the turnips, cutting the wedges to match to size of the rutabagas.
Combine all the vegetables, the garlic cloves, and thyme sprig in a large bowl. Toss with the canola oil and season with salt and pepper. Spread the vegetables in a large cast-iron skillet or roasting pan.
Make a nest in the center of the pan and nestle the chicken in it. Cut the butter into 4 or 5 pieces and place over the chicken breast. Roast the bird as per the main recipe.
Leaving the vegetables in the pan, transfer the chicken to a carving board and let rest for 20 minutes. Just before serving, set the pan of vegetables over medium heat and reheat the vegetables, tossing them for even distribution of the pan juices. Cut the chicken into serving pieces, arrange over the vegetables, and serve.
Roast Chicken Side #2: Bibb lettuce salad with house vinaigrette
1/4 cup Dijon mustard
1/2 cup red wine vinegar
1-1/2 cups canola oil
4 heads Bibb lettuce
Kosher salt and ground pepper
2 tbsp minced shallots
2 tbsp minced chives
1/4 cup Italian parsley leaves
1/4 cup tarragon leaves
1/4 cup chervil leaves
1/2 cup house vinaigrette
1 tbsp plus 1 tsp fresh lemon juice
For the vinaigrette, combine mustard and vinegar in a blender and blend 15 seconds at medium speed. With the machine running, slowly drizzle in a half-cup of the oil and blend until creamy. Transfer the vinaigrette to a small bowl and, whisking constantly, stream in the remaining cup of oil. This keeps in the fridge for up to 2 weeks, works on any number of salads or vegetables, and makes a great sauce on grilled or sautéed fish.
Cut out the core from each head of lettuce and separate the leaves, but keep each head separate from the others to make serving easier (you’re going to reconstruct each head on a separate plate). Working with one head at a time, place the leaves in cold water to refresh them and remove any dirt, then dry in a salad spinner.
Place the leaves from a single head in a bowl. Drizzle enough dressing down one side of the bowl to coat the leaves, then toss until all the leaves are evenly coated. Sprinkle with a pinch of salt, a few grinds of pepper, and a quarter of each of the other ingredients, and toss again. Then rebuild the head on a plate, starting with the biggest leaves and working your way to the smallest. Serve immediately. (If you wait too long, the salt will draw moisture out of the lettuce and make it wilt.)