gotham kitchen


roast chicken with root vegetables

roast chicken with root vegetables - gotham kitchen
If you don’t have a dutch oven yet, you’re missing out on a magical experience. I’ve had a 3-quart version for a while that I use for everything–soups, stews, casseroles, etc. and I thought that was enough for me. Until I realized you can cook an entire chicken in a dutch oven. Perfectly. You heat the dutch oven on the stove and sear the skin of the roaster until it’s golden brown, making the skin extra crispy. I’ve been on the hunt for a bigger version ever since and finally just got my hands on a 6-quart version. Perfect timing, too. Is there anything better during  fall than a gorgeous golden chicken roasted on a bed of potatoes? No. Especially when the potatoes are cooked in the chicken fat for complete and total awesomeness.

Note: in this particular instance, I only used small potatoes and carrots. If you feel like switching it up, rutabagas, sweet potatoes, turnips or any root vegetable would also work great!

roast chicken with fingerling potatoes

roast chicken with root vegetables
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The ultimate one-pot meal. A perfectly golden chicken with lemon and thyme roasted on a bed of root vegetables.
Recipe type: Main
Cuisine: French
Serves: 6 servings
  • 1 roasting chicken (4-5 lbs.)
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 large bunch fresh thyme, dice 5 sprigs
  • 1 lemon, sliced
  • 5 cloves garlic, minced
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 2 medium carrots cut into 2-inch chunks
  • 1 lb fingerling potatoes
  • 5 baby red or purple potatoes, cut into 2-inch chunks
  • 2 tablespoons olive oil
  1. Preheat the oven to 425 degrees.
  2. Remove the giblets. Rinse the chicken inside and out then pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme bunch (leave out about 5 sprigs) and lemon slices. In a small bowl, combine melted butter, remaining diced thyme, garlic, salt and pepper. Rub mixture over entire chicken. (I also like to stuff it underneath the skin for good measure).
  3. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  4. In a large dutch oven, heat olive oil on medium-high heat until sizzling. Place entire chicken in and cook until skin is golden brown. Repeat on all sides of chicken and remove chicken from pot. Add chopped potatoes and carrots to bottom of pot and place the chicken back on top.
  5. Roast the chicken at 425 for 30 minutes. Reduce heat to 350 degrees and cook for an additional 30 minutes. Remove the chicken and vegetables to a platter. Slice the chicken onto a platter and serve it with the vegetables.

grilled chicken chimichurri

Parsley and cilantro are 2 of my favorite secret weapons. I keep them stocked in my fridge at all times because I use them a ton. And what’s better than adding a bright pop of green to a finished dish? That’s right, nothing. Anyways, I always end up using them a few times then letting them turn brown and soggy in my crisper drawer. That is, until I discovered chimichurri! I’ve had chimichurri a few times and loved it but never realized how simple it is to throw together. It’s packed with flavor and adds a really nice freshness to different kinds of proteins. You see it on beef a lot, but this time I made it on chicken and it was a huge hit. My 18-month old doesn’t like meat that much, but he loved this chicken. And did I mention it’s also healthy?

grilled chicken chimichurri - gotham kitchen

grilled chicken chimichurri

grilled chicken chimichurri
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take chicken breast to the next level with this fresh and flavorful chimichurri sauced served over grilled chicken and your favorite grains and vegetables.
Serves: 2-4 servings
  • 1 bunch flat leaf parsley
  • ½ bunch cilantro
  • 4 cloves of garlic
  • 1 tablespoon crushed red pepper flakes (optional)
  • ¼ cup red wine vinegar
  • 1 teaspoon lemon or lime juice
  • 1 teaspoon dried oregano
  • ¼ medium white or red onion
  • ½ cup extra virgin olive oil
  • 1 lb boneless skinless chicken breasts (about 3-4)
  • Salt and pepper to taste
  1. Season chicken breasts generously with salt and pepper. Preheat a griddle pan on medium-high until hot. Cook chicken breasts at least 5 minutes on each side, or until lightly charred on the outside and cooked through.
  2. Wash and drain parsley and cilantro and remove stems.
  3. Place parsley, cilantro, garlic, red pepper, vinegar, lime juice, oregano, onion, and oil into a food processor or blender and pulse until slightly opaque. Taste and season with salt and pepper as desire.
  4. Serve over chicken breasts and your favorite rice and/or veggie (I used quinoa and roasted bell peppers). To get more sauce infused into the chicken, I sliced them right before serving.