This fall-winter dish is rustic, unfussy and approachable for amateur cooks. Save leftover chicken for “Kitchen scrap” Asian chicken slaw (recipe follows) and the potato skins for Roasted potato and sweet potato skin nachos.

Roast chicken and root veggies

Serves 4 or 5

Ingredients:

1 whole chicken (at room temperature)
1/2 lemon
2 tbsp butter
1 sweet potato
2 white potatoes
2 parsnips
2 carrots
2 garlic (whole bulbs)
2 beets
1 red onion
Bunch rosemary
Salt, pepper
Olive oil

Method:

Pre-set oven to 475 F, then peel and cut veggies.

Toss in a bowl with olive oil, salt and pepper, as well as fresh thyme.

Place your chicken on a roasting pan covered with parchment paper.

Slide 1 tablespoon of butter under the skin of each breast. Cover chicken liberally with salt and pepper. Place lemon in cavity of chicken.

Peel and cut veggies. Trim off the top of the garlic bulbs.

Toss veggies with olive oil, salt, pepper and fresh rosemary. Add veggies around chicken on tray.

Slide tray into oven, and immediately reduce heat to 400 F. Roast the chicken for between 50 to 60 minutes. (or until juices run clear when thigh is poked with a knife).

Once cooked, be sure to let the chicken rest for 5 to 10 minutes before serving.

“Kitchen scrap” Asian chicken slaw

Ingredients:

Chicken leftovers (approx. 2 breasts)
2 stalks broccoli, finely chopped
1 cup celery leaves
1 cup carrot stem tips
Stalks of 3 beets, roughly chopped
Citrus powder (Dry peel of 3 oranges. Heat the orange portion of the peel for 40 minutes at 200 F. Then grind the mixture into a fine powder in your blender.)

Dressing
2 tbsp sesame oil
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp honey

Method:

Toss the veggies and chicken in a bowl.

Mix dressing in a small bowl and pour over chicken and veggie mixture.

Plate and sprinkle with citrus powder and toasted sesame seeds.

Courtesy Chef Mike Ward
@MikeWardTO