Braised Chicken with Root Vegetables
Dream Green Recycled Aluminum 15pc Cookware Set
$169.99
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Ingredients
1 tablespoon vegetable oil
4 tablespoons butter, softened
Salt and pepper
Half chicken or 2-3 chicken pieces
1 teaspoon paprika
½ tablespoon fresh rosemary, chopped
½ tablespoon fresh thyme, chopped
1 sweet onion, rough chopped
1 cup celery, rough chopped (about 3 stalks)
1 Yukon gold potato, diced small
1 medium sweet potato, diced small
2 carrots, peeled and rough chopped
4-5 cloves garlic, rough chopped
1-2 lemons, divided
2 sprigs each fresh thyme and rosemary, more to garnish
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Instructions
Preheat oven to 400°F. Prep the chicken by rubbing the skin with softened butter then season with salt and fresh ground black pepper.
In the Sauté Pan, add oil and heat on medium-high until hot. Add chicken skin side down. Braise the chicken until it is brown and can easily be flipped over in the Pan, about 4-6 minutes. Flip and cook for another 2-3 minutes. Remove chicken from Pan and set aside. Sprinkle with paprika and chopped herbs.
In the Sauté Pan on medium-high heat, add celery, onion, and carrot. Cook until soft, about 4-6 minutes, stirring throughout. Add garlic and potatoes and toss to combine.
Place chicken back into the Pan on top of veggies with a few springs of fresh herbs and lemon slices. Transfer the Sauté Pan to the oven to cook for 20-25 minutes. Lower temperature to 350°F and continue to cook until internal chicken temperature reaches 165°F (about 20-25 minutes longer) and potatoes are soft. Allow to rest for 10 minutes before carving.
To serve, top with more herbs and fresh lemon slices.
Serve and get ready to braise the roof at dinner time!
