Oven-Baked Chicken with Spinach & Tomatoes
Usually when you’re cooking a whole chicken, the focus is on the crispy skin, but what if the goal is deeply flavoured moist chicken meat instead? Baking in a tightly covered pot is the answer. It also happens to be one of the simplest ways to cook a chicken, and the tastiest because this covered cooking method makes lots of true, concentrated chicken flavor.
Ingredients
2 4 lb onions, peeled and chopped
6 cloves garlic, peeled
2 stalks celery, chopped
1 large carrot, peeled and chopped
a sprinkle or two sea salt and freshly ground pepper
1 or 2 sprigs fresh rosemary, tarragon, oregano or thyme
2 or 3 bay leaves
1 4 pound Roasting Chicken
1 pound baby spinach
2 dozen or so Cherry Tomatoes
6 cloves garlic, peeled
2 stalks celery, chopped
1 large carrot, peeled and chopped
a sprinkle or two sea salt and freshly ground pepper
1 or 2 sprigs fresh rosemary, tarragon, oregano or thyme
2 or 3 bay leaves
1 4 pound Roasting Chicken
1 pound baby spinach
2 dozen or so Cherry Tomatoes
Instructions
Preheat your oven to 300°F (150°C).
Toss the onions, garlic, celery and carrot into a Dutch oven and lightly season them with salt and pepper. Add the rosemary and bay leaves. Stir everything together.
Season the chicken and rest it on top of the vegetables. Cover the pot tightly with a tight-fitting lid and bake the chicken for 90 minutes or so, until a thermometer inserted in one of the thighs reads 180°F (82°C).
Remove the chicken and rest on a plate, covered with foil for 15 minutes or so before slicing.
Meanwhile, place the Dutch oven over medium-high heat and bring the onion mixture to a simmer. Add the spinach and tomatoes and stir until the spinach has wilted and the tomatoes have heated through. Season to taste.
Slice the chicken, removing all the meat. Toss the meat with the spinach and tomato mixture. Serve immediately.
Toss the onions, garlic, celery and carrot into a Dutch oven and lightly season them with salt and pepper. Add the rosemary and bay leaves. Stir everything together.
Season the chicken and rest it on top of the vegetables. Cover the pot tightly with a tight-fitting lid and bake the chicken for 90 minutes or so, until a thermometer inserted in one of the thighs reads 180°F (82°C).
Remove the chicken and rest on a plate, covered with foil for 15 minutes or so before slicing.
Meanwhile, place the Dutch oven over medium-high heat and bring the onion mixture to a simmer. Add the spinach and tomatoes and stir until the spinach has wilted and the tomatoes have heated through. Season to taste.
Slice the chicken, removing all the meat. Toss the meat with the spinach and tomato mixture. Serve immediately.
Comments
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This is my favorite roast chicken recipe! I’ve been making it for years and it is foolproof. I’ve never taken much notice of the size of the bird, just plop it on a couple of onions,garlic, etc, sometimes carrots, sometimes not. cover it up and 90 minutes later it’s perfect. I’ve also substituted the tomatoes for mushrooms…. Delish!!
i think its :
2, 4 lb onions
1, 4 lb chicken
…90 mins for a 4lb chicken, how many mins for a 2lb i wonder?
I watched your show when you roasted a whole chicken sitting on a beer can. I would love to have the recipe for the marinade. I noticed a # of ingred , and ought to have made a note but thought I could get it from website.
Many thanks
Gwen
Yes, I wondered too. Could someone please clarify the amount of onions? 2-4 lbs or 2 or 4 lbs or what exactly. Thanks
A
WOW
24 pounds of onions and a 14 pound chicken. I love PEI but didn’t realize things were sooooooo big there.