Roasted and Braised Chicken with Root Vegetables


Courtesy of Chef Zack Northcutt
Photography by Jenna Noel


Roasted and Braised Chicken with Root Vegetables


For 3 Person(s)


  • For the stock:
  • 1 whole chicken rib cage and back, roughly chopped
  • 1 yellow onion, roughly chopped
  • 4 stalks celery, roughly chopped
  • 2 large carrots, roughly chopped
  • 1/2 cups white wine
  • 2 bay leaves
  • 1 stem rosemary
  • 1 stem thyme
  • 2 teaspoons black pepper
  • For the legs and thighs:
  • 2 chicken thighs
  • 2 chicken legs
  • Salt and pepper to taste
  • Vegetable oil, as needed
  • 4 mustard green leaves, julienned
  • 4 new potatoes, quartered
  • 4 radishes, quartered
  • Chicken stock, as needed
  • For the breasts (start when the thighs are just finishing):
  • 2 chicken breasts
  • 1 teaspoons butter
  • Salt and pepper to taste
  • Vegetable oil, as needed

Roasted and Braised Chicken with Root Vegetables Directions

  1. For the stock: On a rimmed baking sheet, roast the rib cage and back with the aromatic vegetables for at least 20 minutes at 400°, until evenly browned.
  2. Take out the pan and deglaze it with the wine—scraping up the brown bits from the bottom of the pan. Add this to a small stock pot with the herbs and pepper and just enough water to cover the bones. Simmer for at least an hour, then carefully strain through a fine-mesh strainer or a double layer of cheesecloth laid over a bowl. Discard the solids and set the stock aside.
  3. For the legs and thighs: Preheat a deep roasting pan in the oven on medium heat, and let it get hot before adding anything to it. Season the legs and thighs well with salt and pepper. Add enough oil to coat the hot pan, and put the meat in—letting it render for a while so that it gets golden brown. Turn and repeat on the other side.
  4. Remove the meat when it is ready and add in the mustard greens. Stir until wilted, then add the meat back in and place the potatoes and radishes in the pan in a single layer. Cover the meat and vegetables with the stock and place in a 275° oven for 1 hour and 15 minutes.
  5. For the breasts (start when the thighs are just finishing): Place a sauté pan on the stove on medium heat and let it get hot. Season the breasts well with salt and pepper, place skin-side down in the pan, wait 5 minutes then add the butter.
  6. Turn the oven, with the leg meat and vegetables inside, up to 375°. After another 5 minutes, turn the breasts skin-side up in the pan and place the pan in the oven. After 10 minutes in the oven, remove the leg meat and breasts and serve.

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