Roast Chicken with Brussels Sprouts

A Roast Chicken is the perfect dish to warm up a cold November day. It will chase the chill out of the kitchen with a warm oven, and chase the chill out of the house with the smell of roasting chicken mingling with garlic and onions, and the knowledge that a complete meal is being cooked in a single baking dish.

This is easy, delicious, dish is full of late fall vegetables: Brussels sprouts, carrots, and garlic, and because the stuffing is made out of potatoes and onions, it’s gluten-free besides!

Roast Chicken with Brussels Sprouts

For best results use a pastured chicken. You know, the kind of chicken that runs around on grass and dirt and eats bugs, and doesn’t eat GMO-chicken feed.

Rinse the chicken, and place it in a shallow baking dish or roasting pan.

To make the Stuffing:

Scrub and cut up enough potatoes to stuff your chicken, plus some extra for the roasting pan. I happen to love potatoes, so I tend to over do it!

Place them in a pan of cold water and cook them until they boil over. Yes, it’s messy and not very scientific, but it happens to cook the potatoes perfectly for this dish. (You want them barely cooked; feel free to employ a method that involves less clean up if it suits you!) Drain, add a tablespoon of good butter from grassfed cows (like this), and set aside.

Meanwhile, cut up a medium-sized onion, and saute it in at least a tablespoon of good butter. When the onion is nearly done, and starting to turn brown, toss in a couple of cloves of garlic, peeled and cut up. Cook a minute or two longer and then add to the potatoes.

Stuff the chicken, letting the potato mixture spill out into the baking dish.

Wash the Brussels sprouts, removing the outer leaves, and cut into bite-sized pieces. Toss in melted butter, and put them in the baking dish on one side of the chicken.

Wash and peel the carrots, and cut them into bite-sized pieces. Toss in melted butter, and put them in the baking dish on the other side of the chicken.

Okay, you could mix the vegetables all up. That’s fine. But I like to do it this way because it reminds me a little of the Irish flag. (Yes, you can call me a nerd; I don’t mind.)

Peel 6 or more cloves of garlic and put them in with the other vegetables.

Sprinkle with salt, (I like this kind). Cover with foil and place in an oven preheated to 425 degrees.

Update: I rarely bother with the foil anymore. While it does keep some of the mess to a minimum, I think the chicken browns better, naked, as it were. Plus it saves you from using foil which you will eventually have to throw out. 

Also, it is completely fine to put the chicken into a cold oven. 

Cook at 425 for 15 minutes. (Or 25, if you placed the chicken in a cold oven.) Then reduce heat to 350 and cook, covered (or not, as the case may be), until about a half-hour before the chicken will be done. Remove the foil (if using) and continue cooking until the skin is nicely browned and the chicken and the stuffing are at least 165 degrees.

Also, don’t forget to save the chicken carcass to make bone broth!

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This post was shared at The Prairie Homestead’s Homestead Barn Hop, Thank Goodness It’s Monday at Nourishing Joy, Mostly Homemeade Mondays, Natural Living Monday, and Make Your Own Monday! And at Real Food Forager’s Fat Tuesday and Tuned-in Tuesday at Healthy Roots, Happy Soul! This post was also shared at Wellness Wednesday, Wildcrafting Wednesday, Holistic Squid’s Party Wave Wednesday, and Whimsy Wednesday at The NY Melrose Family. And at The Thankful HomeAcre Hop, Natural Family Friday, and Food Renegade’s Fight Back Friday!

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