Nothing compares to a classic roast chicken. Today, we're breaking down the basics to the perfect roast and serving it alongside poivrons and carrots for a hearty winter dish.
“Every generation, when it is young, likes to imagine that it invented revolution. Every generation, as it grows, likes to imagine that the times of their parents and grandparents were ‘The good old days,’ when traditions were young and respected, and the arts – in whatever form they may have taken – were purer and truer.”
That was, I sense, the unspoken sentiment behind a recent article in Food and Wine covering the idea of ‘The Sunday Roast.’ While the article was largely a primer on several old-is-new-again style restaurants located across the UK, the article employed a bit of imagery that really caught my attention, covering the cultural and culinary history behind the ever-familiar ‘roast.’ Families gathered around tables, or taking long walks on grey days before dinner, or sitting fireside in a tavern with a plate full of well-marbled roasted meat, or calling together friends at the end of a long week for no other reason than a Sunday roast. Sadly, these images are ‘quaint’ within our over-commercialized, forever-rushed modern lives – something that went unspoken in the article, but that was very much a ‘read between the lines’ theme.
To be honest, I was reminded of stories that I used to tell my kids about Sunday dinners growing up. One, in particular, was of how my mother and I would roast a decent sized chicken with all the usual sides as a weekend dinner, and how we’d end up picking at the bird as we talked until there was nothing left to pick at. That really is the beauty of it though, how something as plain and simple as a whole roast simply demands to be ‘slowed down’ over, and in slowing down you enjoy the moment, the people sharing the meal with you, and, naturally, the meal itself.
That said, I decided to try to recreate that classic whole roasted chicken with roasted poivrons (sweet mini peppers) and carrots. Before we jump into the recipe, however, let's go over a few things first. I want to pass along some notes in regards to ROASTING vs. BAKING.
The Curious Difference Between Roasting and Baking.
Now, for the curious, baked versus roasted is essentially a matter of semantics. It’s a bit like asking the difference between Greek and Turkish coffee, there isn’t one – or if there is it's a difference so slight as to be a ‘difference without a distinction.’ For starters, baking versus roasting has more to do with the food in question than with temperature or methodology – that difference being ‘structure.’ A rule of thumb is that if the food is ‘solid’ in structure, such as a whole chicken, a pork shoulder, or a prime rib roast, then cooking that item in the oven at or above a temperature of roughly 350 degrees Fahrenheit results in ‘roasting.’ Conversely, if the food is not of a solid structure, or will ‘assume’ structure upon cooking in the oven, such as muffins, a cake, a soufflé, or bread, that cooking process, regardless of temperature, is ‘baking.’
A bit anticlimactic, I know, but that's really all there is.
Now, onto roasting a whole chicken.
First things first, we begin by combining two tablespoons of sea salt with a teaspoon of ground coriander, a teaspoon and a half of dried oregano, a teaspoon of ground turmeric, a quarter teaspoon of black pepper, and three tablespoons of olive oil. We then rub this over the skin of the chicken, thoroughly massaging it over the whole the chicken.
Once that’s done, line the bottom of a large cast iron frying pan with cleaned carrots, garlic cloves, sliced onion, and celery. These will act as a ‘rack’ for the chicken. Then set the chicken on this veggie rack, and roast for about ninety minutes. You want the chicken a beautiful golden color, and the juices of the chicken to run clear.
While the chicken roasts, we’re going to prepare the baby peppers. Simply line the peppers on a cast iron frying pan – dry – and then sprinkle with sea salt and just a dash of olive oil. Bake for about forty minutes. Be careful on removing them from the pan as they will be quite fragile and you want them intact for serving with the chicken.
Print
Roast Chicken with Blistered Poivrons
- Total Time: 1 hour 30 minutes
- Yield: 1 whole chicken 1x
Ingredients
- 4 lb. whole chicken
- 3 -4 whole carrots
- 2 stalks whole celery - halved
- 3 cloves garlic - whole
- 1 onion - sliced
For the Rub:
- 2 tsp. sea salt
- 1 tsp. ground coriander
- 1 1/2 tsp. dried oregano
- 1 tsp. ground turmeric
- 1/4 tsp. ground black pepper
- 3 tbs. olive oil
For the Poivrons:
- 2 dozen poivrons (sweet mini peppers)
- Olive oil for drizzling
- Sea Salt
Instructions
For the Chicken:
- Combine all of the ingredients for the rub and massage it into the chicken skin.
- Lay the cleaned carrots, cloves of garlic, onion slices and celery at the bottom of a large cast iron frying pan.
- Place the chicken on the lined veggie rack.
- Preheat Oven 350 degrees F.
- Bake the chicken for 1 ½ or until the chicken is a beautiful golden color and the juices run clear.
- Note: About a half hour before the chicken is ready to come out of the oven add a cup of water to the bottom of the pan to create a nice ajous for the chicken.
For the Poivrons:
- Pre-heat Oven at 350 degrees F.
- Line the peppers in a large cast iron frying pan.
- Sprinkle the peppers with sea salt and a drizzle of olive oil.
- Bake 40 – 45 minutes or until the pepper wilt and reach a beautiful char.
- Carefully remove from the pan with a spatula, since the peppers will be fragile.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 4-6
And just like that, you’ve got a classic weekend roast chicken.
Enjoy with Love!
1
angiesrecipes says
It looks perfectly roasted and fingerlickingly delicious!
Catherine says
Thank you dear Angie. xoxo
DAVID J MYERS says
Catherine, Now I know what a poivron is...and since I don't like any form of sweet pepper, I'd leave them out. I'd double up on those beautiful roasted carrots. I love roasted carrots, almost more than roasted chicken! In this case however, your chicken looks amazing! Take Care, Big Daddy Dave
Catherine says
Thank you Dave.
Stacie says
This is definitely going into my rotation! We love chicken, and this recipe looks really tasty!
Catherine says
Thank you Stacie.
Gloria says
You are right. Nothing beats a roast chicken dinner. The perfect family meal. This looks so delicious. I know my family would love this...especially for Sunday Supper.
Catherine says
Thank you Gloria.
Sara Welch says
What a lovely holiday meal, or like you suggested, a Sunday roast. Your presentation is beautiful, as well!
Catherine says
thank you Sara
Beth Pierce says
Your directions for roasting a proper chicken is spot on! Very detailed and accurate; I can't wait to make this delicious meal for my family.
Catherine says
Thank you Beth. I hope you enjoy it.
Danielle Wolter says
i just love sweet peppers but never thought to use them with my roasted chicken. this is such a gorgeous chicken!
Catherine says
Thank you Danielle.
Anosa says
This is one delicious looking chicken roast, I rarely make roast but when I do I like to go all out and your recipe will help with that big time
Catherine says
Thank you Anosa.
katie davies says
I love to cook but can never create anything exquisitely tasting this looks amazing i will definitely be trying your recipe many thanks!
Catherine says
thank you Katie.
eli says
Wow those pictures really made my mouth water. They were beautifully taken and the food looks perfectly prepared.
Catherine says
Thank you Eli.
Elaine Benoit says
I loved Sunday dinner when I was growing up! It was always a delicious and special time! I haven't had a true Sunday dinner in forever. Your roast chicken looks superb and I want it this Sunday!
Catherine says
I loved Sunday dinner too! thank you for your kind words.
Heather says
Roasted chicken is one of my families preferred dinners. I haven't made it for them in so long.
Catherine says
Roasted chicken is a favorite around here too.
Claudia Lamascolo says
Great looking bird I would love to have a big chunk of this chicken I love it roasted so much healthier!
Catherine says
Thank you Claudia. I wish I could hand you a chunk! xo
Nancy at Whispered Inspirations says
OMG, this looks absolutely amazing. So rustic and hits that comfort food spot. Bookmarking!
Catherine says
Thank you Nancy.
lees says
Thank you for breaking down the difference between roasting and baking which was so unclear to me. This has been incredibly helpful and can't wait to try this at home!
Catherine says
You are welcome Lees. I hope you enjoy it if you give it a try.
Yeah Lifestyle says
Such a tasty and rustic looking dish! Roast chicken always goes down a treat in my household.
Catherine says
Mine too! Thank you for your kind words.
Lisa says
This is the heartiest roast chicken I've seen in a while! I've not tried poivrons before, but they look so delicious. Would love to make this for the family.
Catherine says
i hope you enjoy it if you give it a try.
Sincerely Miss J says
I love making roasted chicken and I'm always looking for new recipes to make roasted chicken.
Catherine says
I love making roast chicken too and the leftovers are always welcome.
Farmhouse Mama says
This looks amazing, like it's straight out of a magazine! You presented it so nicely, and I love how healthy it is (and Whole 30)!!
Catherine says
Thank you for your kind words.
Kisha Stewart-Harris says
Looks like a bird ready to be the star on any holiday table. I know my family would savor this dish.
Catherine says
Thank you Kisha.
Karla says
I still haven't tried an entire chicken. This post makes it look a little easier.
Catherine says
Oh, it is and you get to enjoy the whole thing! Thank you for visiting.
Bella at Dear Mummy Blog says
We didn't know what poivrons were until we read this! Sounds like a great hearty meal perfect for winter time x
Catherine says
Oh, it is a perfect winter dish. Thank you for visiting.
Alexandra Cook says
I love chicken. The pictures alone sealed the deal for me. This looks and sounds incredibly tasty.
Catherine says
I love chicken too! Thank you for your kind words.
Preet says
I love this recipe so much! Every single ingredient sounds amazing, I’ll definitely be adding this to my list of things to try!
Catherine says
Thank you!
Rosey says
What a great looking bird. This is a perfect family weekend meal.
Catherine says
Thank you Rosey.
Chelle Dizon says
This is a really perfect dish for a lovely dinner with friends and family. That Roast Chicken with Roasted Poivrons and Carrots looks absolutely tasty and delicious!
Catherine says
Thank you Chelle.
Carrie | Clean Eating Kitchen says
Roast chicken is so good, and I love the rub you have used here! Those carrots look so good!
Catherine says
Thank you Carrie.
John Mulindi says
Chicken is always my best, this one looks great for the family.
Catherine says
Thank you John.
Allie says
Love a good chicken roast! A great family Sunday dinner line up!
Jasmine Hewitt says
i love a good roasted chicken. i need to try this recipe soon, awesome!
Becca Talbot says
OMGeeeee! This recipe sounds delicious! I'd love to give it a whirl sometime, and it seems pretty simple to follow (so even a crap cook like me wouldn't balls it up LOL) x
Khushboo Motihar says
I am a vegetarian so I don't eat chicken. The carrot side looks amazing though and I am sure there are many who would appreciate this wonderful recipe 🙂
Denise says
That roast chicken looks AMAZING! So flavorful and juicy I bet! This is definitely going into my cooking rotation.
natalie says
These is nothing quite like a roast chicken. This looks delicious! I am going to give this recipe a try!!
Jenni LeBaron says
This dish looks absolutely scrumptious! I love mini peppers, especially when their skins get nice and blistered. Yum!
Alisha Rodrigues says
That chicken looks so good... Love the juicy and tender texture it has. Roast chicken has always been a favorite at our place for Sunday dinner sessions, I'm definitely giving it a try !!
Analida Braeger says
I cannot wait to try and make this for dinner ! i love roasted chickens
Natalie says
This sounds like my next Sunday family dinner. I absolutely love how you paired the flavors and chicken looks perfectly roasted.
Daniela says
Yum!!! Always love a good roast chicken recipe and this one looks delicious!!! Thanks so much for sharing :). Def inspired to get my roast chicken game on super soon!
Kiki Johnson says
Ohhhh yes! That sounds absolutely fab - especially that spice blend. I will definitely try this next Sunday when the inlaws are coming for dinner!
Lorie says
Thanks for the clarification on roasting versus baking—one of those things I never really knew, but it makes perfect sense. And this chicken looks to die for!!!
Kari Heron | Chef and Steward says
I love a Sunday Roast and they feature prominently in our household most weekends because they are practical and delicious.