ROASTED CHICKEN WITH POTATOES AND VEGETABLES
SERVES 2 T O 4
1 (3- to 3½-pound) chicken
Freshly ground black pepper
1 small onion, halved
4 sprigs fresh rosemary
4 sprigs fresh thyme
½ head garlic
½ lemon, halved
6 small Yukon Gold potatoes, scrubbed and halved
2 carrots, cut on an angle into 2-inch pieces
1 head escarole, cut into
1½-inch pieces (14 cups)
2 tablespoons Dijon mustard, plus more as needed
- Preheat the oven to 450°F.
- Thoroughly pat dry the chicken. Generously sprinkle salt and pepper inside the cavity and then place the onion, rosemary, thyme, garlic, and lemon inside. Truss the chicken with kitchen twine and set it in a 9×13-inch roasting pan. Rub some olive oil over the chicken skin and generously sprinkle the outside of the chicken with salt and pepper. Transfer the pan to the oven and cook for 15 minutes or until the skin begins to brown and crisp.
- Place the potatoes, carrots, and shallots in the pan around the chicken and return to the oven. Roast for 45 to 55 minutes more, or until the skin is crisp and golden brown and the juices run clear when the thigh is pierced. Remove the pan from the oven and transfer the chicken to a carving board. Let rest for about 10 minutes before carving.
- Meanwhile, using a slotted spoon and leaving as much of the cooking fat as possible in the pan, transfer the roasted vegetables to a large bowl. Place the roasting pan on the stovetop over medium heat, add the escarole to the pan, and cook, stirring, until halfway wilted, about 4 minutes. Remove from the heat and transfer the wilted escarole to the bowl with the roasted vegetables. Add the mustard and toss until the vegetables and escarole are evenly coated. Divide the vegetables between two plates. Carve the chicken and serve it with the vegetables while still hot.