The vegetables in a pot roast are really where you can switch things up, and we suggest playing around with root vegetables to find your favorite combinations. Sweet potatoes, parsnips, turnips ...

Tuck in any remaining garlic, potatoes, carrots, onion, and herbs around the chicken.NOTE: For crisper roasted vegetables place them in a shallow baking pan next to or underneath the Dutch oven ...

1) Preheat the Oven: Set your oven to 350F (175C). 2) Prepare the Vegetables: In a large bowl, combine the russet potatoes, sweet potatoes, celery, carrots, fennel bulb, parsnips, onion, apple ...

Transfer the skillet to the oven and roast until the chicken is golden brown and an instant-read thermometer inserted where the thigh meets the body of the chicken reads 160 degrees, 50 to 60 minutes.

Step 9 Remove the chicken from the oven. If the sweet potatoes didn’t brown enough, roast on the top rack for 5 to 10 minutes longer. Let the chicken and vegetables rest for 5 to 10 minutes.

All right, chicken is plated. Ines, do you wanna come over, try some roast chicken? Yeah. I guess this as good a time as any to ask. Do you like roast chicken? I love roast chicken.

Roasting veggies brings out so much flavor in them. Plus, it's a much easier, mostly hands-off way to cook. Throw them on a ...

8 skin-on, bone-in chicken thighs 2 large sweet potatoes or yams, peeled and sliced into 1-inch wedges 1½ yellow onions, sliced into 1½-inch wedges Kosher salt and freshly ground black pepper 6 ...

Heat a skillet over medium heat and add 2 tablespoons oil. When oil shimmers, sear chicken, skin side down, until golden brown, 6 to 8 minutes. Flip chicken over, then transfer skillet to oven.

If you roast two chickens you don’t really need to double the potatoes or vegetables since they are really only for the first meal. Serves 2 to 4. Ingredients 2 tablespoon butter, at room ...