I want to do a simple chicken thing for a few people.
I thought i would buy chicken legs or thighs, put them in a roasting tray, and then put some chopped vegetables in a casserole dish (with lid either on or off, i dont know which is best); in the same oven if possible.
Could anyone please advise a novice which *oven setting* might allow me to roast the chicken pieces and the vegetables at the same time. Thanks
On Sat, 19 Jul 2008 23:52:54 +0100, "john westmore_______"
<blues...@mail.invalid> wrote: >I want to do a simple chicken thing for a few people.
>I thought i would buy chicken legs or thighs, put them in a roasting tray, >and then put some chopped vegetables in a casserole dish (with lid either on >or off, i dont know which is best); in the same oven if possible.
>Could anyone please advise a novice which *oven setting* might allow me to >roast the chicken pieces and the vegetables at the same time. Thanks
Most of the time you'd plan on starting with cover on (to steam) and end with cover off (to finish and firm). I really roast vegetables, so I do a shallow layer in a rimmed half sheet at high heat until cooked to my taste and slightly browned.
Don't plan on cooking vegetables for the same amount of time as the chicken! The best idea would be to start the chicken and add the vegetables later. 400° is my friend. I can roast with more or less °, but it's an old standby. So, start your chicken in the 400° oven (or higher, depending on how crispy you want the skin) and when you think it's xx minutes from finished, add the vegetables. Do you plan on making gravy? If so, you can take the chicken out and put in your vegetables then. The vegetables should be finished when your gravy is.... but I have no idea which vegetables you're planning on roasting, so I'm just guessing.
-- I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
In article <g5tr8a$uh...@registered.motzarella.org>, "john westmore_______" <blues...@mail.invalid> wrote:
> I want to do a simple chicken thing for a few people.
> I thought i would buy chicken legs or thighs, put them in a roasting tray, > and then put some chopped vegetables in a casserole dish (with lid either on > or off, i dont know which is best); in the same oven if possible.
> Could anyone please advise a novice which *oven setting* might allow me to > roast the chicken pieces and the vegetables at the same time.
That's pretty much what I do. Try 45 minutes at 350F/180C for the chicken -- put the vegetables in about 15 minutes earlier. Toss in a little olive oil and add some black pepper and coarse salt. Roast the vegetables with the lid off, and turn them over about halfway through.
Serve with a green vegetable or salad on the side, and you've got a great meal.
On Jul 19, 3:52 pm, "john westmore_______" <blues...@mail.invalid> wrote:
> I want to do a simple chicken thing for a few people.
> I thought i would buy chicken legs or thighs, put them in a roasting tray, > and then put some chopped vegetables in a casserole dish (with lid either on > or off, i dont know which is best); in the same oven if possible.
> Could anyone please advise a novice which *oven setting* might allow me to > roast the chicken pieces and the vegetables at the same time. Thanks
350, no lid, works fine. Legs and thighs add a lot of moisture, so you don't need to add oil or anthing. Just add chunks of potatoes, carrot, sliced onions, quartered lemons, garlic cloves, and what really works great for this is celery root. Peel and chop in smaller than the pototo chunks. This add a great roasting flavor and the celery root gets soft and very tasty.
