In my typical fashion, this shall be done in the style of a scientific protocol.
IMPORTANT: every oven is different, so use a test run first to determine if everything cooks at the rate you want and make the necessary adjustments to the temperature – try to keep the cooking time to what I specify.
Simple Roasted Chicken with Brussel Sprouts and Zucchini for Two
Equipment: oven-ready pan that would comfortably fit a ~3 lb. chicken, tongs, spatula, butcher’s twine, paring knife, cutting board, baking dish.
1 ~3lb. chicken at room temperature
1lb. brussel sprouts
3-4 small zucchini
0.5″ slices of enough stale bread to cover the bottom of the pan (the crustier the better)
3-4 garlic cloves
few fresh sprigs of thyme or rosemary (whichever you prefer)
1. preheat oven to 400deg.F (if you have gas you may have to use 375 or so)
2. cut the garlic, onion, lemon, and thyme/rosemary into pieces that could fit into the cavity of the chicken
3. remove anything from the inside of the chicken (the more the better – get your hands dirty)
4. wash the bird with cold water inside and out
5. pat the bird dry with paper towels
6. stuff the bird with the ingredients prepped in step 2
7. truss the bird
8. place the bread in the bottom of the pan and drizzle with a little olive oil
9. coat the bird with olive oil
10. salt and pepper both the bird and the bread in the pan
11. place the bird directly on the bread and put it into the oven
12. set the timer for 45 min.
13. prep the brussel sprouts by cutting off the bottom so at least 2 outer leaves come off (if more come off it’s fine)
14. toss them with a small amount of olive oil in the roasting pan
15. sprinkle with salt and pepper
16. cut zucchini into pieces roughly the size of the brussel sprouts and set them aside
17. coat them with a small amount of oil
18. when the chicken has roasted 45 min. rotate the pan in the oven
19. place the brussel sprouts in the oven with the chicken
20. set timer for 20 min.
21. when timer goes off take out the brussel sprouts and add the zucchini to the roasting pan
22. put the pan back in and set the timer for 20 min.
The chicken should look as it does in the last post, and the brussel sprouts and zucchini should look something like this:
Puncture the thickest part of the thigh with a paring knife, if the juices run clear then it’s cooked through (don’t worry if juices from the cavity of the bird aren’t clear, they aren’t supposed to be). Let the bird rest for 5 min. before serving with the veggies and the delicious, chicken soaked croutons that lined the pan (in my opinion the best part of the dish).