Roasting chicken breasts together with veggies?
- First of all can I roast chicken breasts in the same sheet/pan with veggies? For some reason couldn't find a single recipe where this is done.
- Also can I use lodge's cast iron skillet to roast chicken with veggies or do I need a baking sheet?
- lastly a Chowhound tip mentions roasting at 500 degrees and everything under that is considered baking but all roasting recipes I could find suggest roasting at 475, 400, etc. If I rub my chicken breasts/ cubed veggies in oil and season them and *roast* them uncovered at 500 degrees will I have my dinner in about 25 min? That's what I really want to know.
1) Yes. I do it all the time.
2) Yes, you can use the skillet. (There are those who would say it's better that way.)
3) Roasting = baking. You can try the breasts/veggies at 500, but that may be too hot, esp. for the veggies. (And you don't mention if the breasts are bone-in or boneless. If boneless, 500 is DEFINITELY too hot, unless you like eating leather.) So keep an eye on them. I usually do mine at 400-425.
Cooks Illustrated has a good recipe for roasting a spatchcocked chicken on a broiling rack, with chunks of peeled potato beneath.
I have made and liked one of their TV show recipes that aired recently. You dismantle the bird and will be using only the breast halves (bone in), thighs, and legs. Reserve wings, back, and giblets for stockmaking. Chop peeled potatoes and carrots into 1"-ish chunks. About 12 ounces of each. Peel a few shallots. Trim the bottoms of 12 oz of Brussels sprouts. Toss the veg in olive oil. Spread on a sheet pan, salt and pepper to taste. Put the Brussels sprouts in the center of the pan. Nestle the breast pieces, skin side up, among them. Nestle the legs and thighs midway from middle to edge of the pan, evenly spaced. Baste the chicken with melted butter, sprinkle with S&P and your choice of herbs. Place in a preheated 475F oven for 45 min. Done. No turning needed. The placement of the breasts and sprouts is so they get somewhat less heat than the rest.
I vary the vegetables and usually go overboard on their amounts, so I wind up with a second pan. Rutabaga, yucca, apples, sweet potato, winter squash, plantain, usually quartered onion rather than shallots, which I am less likely to have on hand. When using sweet potato, plantain, or apple, I drop the temp to 425 and increase time to an hour, so as not to burn the natural sugars.
You might want to think about precooking the veggies--you can cheat and start them in the microwave, then move to the oven--especially if you're cooking root veggies and the like, which will take much longer to cook than the chicken. Even if you precook the veggies, it will be difficult to get some caramelization without overcooking the chicken. Also, while you know your own oven, I think 500 is too high.
that would be my concern, too -- so I might start the root veggies on a higher temperature to get some caramelization started, then turn the heat down (a lot!) when I put the chicken in to finish.
I roast chicken all the time at 350-375 -- at 500, I'd be afraid I'd end up with a carbon shell with raw chicken on the inside.
1) yes. Sometimes you have to start the veggies before the meat, depending on what kinds of veggies and whether or not your chicken is boneless. See these recipes: http://www.fitnessmagazine.com/recipe... http://www.realsimple.com/food-recipe...
3) I don't know the official definition of roasting vs baking but I personally consider things done under 400 as baking and above as roasting. For your idea, again, depends on what kind of veggies and what kind of chicken. If you did broccoli or asparagus at 500 degrees for 25 minutes you'd have a mooshy mess. If you do boneless chicken breast at 500 for 25 minutes it'll probably be overcooked. But bone-in with root vegetables, you might be OK but the veggies would need to be cut kind of small.
Lots of home ovens won't reach 500 degrees so don't get too stuck on that as an official roasting temp. I consider baked items to be breads, cakes, cookies, and the like. More savory things like meats and veggies are generally thought of as "roasted", regardless of the temp. Take Brisket for example - it cooks for a long time at a low temp, but you wouldn't say you slow baked it... you'd say you slow roast it.
As for your chicken/veg question. No reason why you can't roast a breast in the same pan that you roast veggies, as long as you have room and the cooking time/temp is similar for both. Either a cast iron skillet or sheet pan would be fine.