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Jul 13, 2007 07:29 AM

Roasting Vegetables with Chicken

I have recently mastered roasting a chicken, however, am still lacking in the vegetables department. The recipe I use has me roasting them under the chicken and cooking them together, but every time the chicken comes out perfectly and the vegetables are quite burnt. Can someone please tell me what I should do differently?

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  1. It depends on the veggies. What kinds are you using? How long are you cooking the chicken?

    Many veggies can be added to the pan part-way through the cooking process.

    IMO cooking veggies in the roasting pan makes it harder to make gravy, so I usually don't do it.

    3 Replies
    1. re: C. Hamster

      The chicken is cooked for about an hour and a half. The recipe calls for onions, fennel and carrots. I'm not too concerned about the gravy as my family doesn't really care for it, but would love to have the carrots, etc as a side. I'm scared that if I don't have the veggies in the pan, then the bottom of the chicken will burn. Or is that not the case?

      1. re: mushroombelt

        You can use a rack under the chicken. The juices will drip down on the VGs and flavor them. I've never had a case of the bottom of the chicken burning, even if I didn't use the roasting rack.

        1. re: mushroombelt

          What Gio describes below usually works as potatoes, carrots and oinions can all cook for a long time. I am assuming that Gio uses a rack in the roasting pan to rest the chicken on.

          You can certainly do it that way with onions, fennel and carrots.

          Because you say that the veggies burn, I am wondering if you are high heat roasting, ala Barbara Kafka? If so, veggies don't work so well. If not, the reason they burn may be that your roasting pan is too thin.

      2. When I roast vegetables with chicken I generally use potatoes, quartered, and onions, quartered. (Sometimes I include sliced parsnips and carrots) I put the VGs in a bowl and toss with salt & pepper and a drizzle of olive oil, & sometimes chopped thyme and/or oregano.
        Then I rinse and season the chicken, put that in the roasting pan and put the VGs all around the chicken. This is roasted in a pre-heated 375* oven for about 1 hour & 20 minutes. Everything has always been cooked to perfect "doneness".

        1. I also enjoy a well-roasted chicken with (mostly) root vegetables cooked underneath in all of that yummy rendered chicken fat. I agree with most of the suggestions so far: I cook the chicken on a rack, not resting on the veggie bed itself. This allows the entire chicken to crisp. I use a cast-iron skillet, so it is certainly thick and heavy enough. If I'm roasting a fairly large chicken for an hour and a half, I wait for 20-30 mins to add the vegetables, not only to reduce their cooking time but to make sure some fat has begun to fall so they aren't scorching in an empty hot pan. I also cut the vegetables into fairly long, thick planks -- carrots sliced midway and then the small end sliced once or put in whole and the root end sliced into quarters lengthwise, onions in half-inch or third-inch strips, zucchini cut into three-inch lengths and then into hefty planks, maybe some red bell pepper too. Lots of chopped garlic mixed in. And I use a slotted spoon to mix them up midway through cooking if it looks or smells like those on the bottom may be getting overdone.

          1. Try some different veggies like turnips, sweet potatoes, celery root, etc - they're different than the normal fare and so tasty!