Absolute divine chicken and vegetables.
A few weeks ago I was reading Smitten Kitchen (blog) and Deb had written up a recipe for smaltzy chicken with a bed of cabbage underneath it. I know enough Yiddish to know that schmaltz is chicken fat. I laughed at Deb’s naming of the recipe – schmaltzy – to connote the fat that drips down from the chicken into and onto the bed of cabbage underneath. When I made the dish, it was absolutely fabulous. I mean drop-dead fabulous. And I took pictures of it. But when I tried to work with the photos, it was just so “brown.” You know me and dull, brownish pictures. Hate them. I used all of that chicken, and ate all of the delicious cabbage that had been permeated with the chicken juices, and fat, of course. So, with another chicken in my frig, but no cabbage, I decided to try it with different veggies.
To make this recipe work, I think you DO need to use firm brassica vegetables (Brussels, cabbage, turnips and/or cauliflower). I had Brussels, but nothing else, so I added onions on top. Onions aren’t of the brassica family, but they do take a long time to cook through. So, I thought, why not? Oh my goodness. A marriage made in heaven.
This dish is a cinch to put together. I mean it. The Brussels sprouts are halved if they’re big, otherwise left whole, and they’re placed cut side down into an oiled iron skillet. One that’s big enough to hold all the vegetables and the whole chicken sitting on top of them. Then the halved and sliced onions are put on top of that. I seasoned them with salt, pepper and dried thyme (my favorite go-to herb). The whole chicken is dried off, then oiled with EVOO, salted, peppered and more dried thyme, then set atop the veggies. Into a VERY hot oven (450°) it goes for about 50 minutes. My oven runs a tad hot, so I used 445°F. At the halfway point I turned the pan around 180°F in the oven.
When I made chicken before, I removed it when the thigh had reached 165°F, the usual temp cooks say it needs to reach. But I wasn’t totally happy with the chicken – to me it wasn’t quite done. It was done, but it wasn’t done enough. The leg wasn’t loose – the sure sign that a chicken is cooked through. So this time when I opened the oven at 50 minutes, the chicken was very golden brown. So I turned the oven down to 420°F and let it roast for another 10 minutes, at which point the thigh had reached 180°F. If you have a smaller chicken or a larger one, you might need to adapt the total baking time. I removed the pan with all the wonderful chicken and onion flavors floating around my nose, tented it with foil for about 10 minutes, and was ready to serve.
The vegetables stayed plenty warm in the hot-hot frying pan while I carved up the chicken. My portion control went right out the window. I hate a leg (thigh and drumstick) and a big scoop of vegetables. And as I peeled off all the chicken from the carcass later, I nibbled on more juicy, dripping chicken. Oh my.
What’s GOOD: there is nothing that wasn’t sensational about this chicken. If I don’t have brassicas to add to the pan, well, I’ll just use more onions. But the combo of Brussels and onions was doubly wonderful. If you’re not a Brussels sprouts fan, use cabbage and onions.
What’s NOT: nothing that I can think of – you do need some kind of veg that needs long, hot cooking. Hence I didn’t think broccoli would work here. Cauliflower would, however, so I’ll try that next time, providing I have some.
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Roasted Chicken with Schmaltzy Brussels and Onions
Recipe By: Adapted from Smitten Kitchen blog, 2020
Serving Size: 5
2 teaspoons EVOO
1 pound Brussels sprouts — stems trimmed, halved if large, whole if small
2 large yellow onions — halved and sliced
salt and pepper to taste, sprinkled on top
1/2 teaspoon dried thyme — sprinkled on the vegetables
3 1/2 pounds whole chicken — patted dry with paper towels
1 tablespoon EVOO
salt and pepper, sprinkled on the chicken
1/2 teaspoon dried thyme — sprinkled on the chicken
2 teaspoons fresh parsley — chopped, for garnish
1. Preheat oven to 445-450°F. My oven runs hot, so I reduce the temp by 5°F.
2. Smear the EVOO in the bottom of a cast iron skillet large enough to hold the vegetables and the chicken to sit on top.
3. As you cut the Brussels sprouts, lay them cut side down in the skillet and add the additional ones on top. Sprinkle with some of the salt and pepper.
4. Arrange the halved and sliced onions on top, sprinkle with a bit more salt and pepper, then sprinkle dried thyme over all.
5. Pat dry the chicken, then rub it all over with EVOO, salt, pepper, then set it on top of the vegetables. Sprinkled dried thyme on top of the chicken.
6. Roast in oven for about 50 minutes. If you’re brave, remove the pan from oven halfway through and if you find drippings in the bottom, use a deep spoon to drizzle it over the top of the chicken. If not brave, rotate the chicken 90°F. Check the internal temp of the bird. Usually chefs say cook until the thigh is 165°F, but I prefer a whole chicken roasted further, as often the leg is not loose and not ready to eat. Turn down heat to 425°F if the top of the bird is overly browned. Continue baking for about 10 more minutes, until the internal temp of the thigh is at 180°F and the leg joint moves easily.
7. Remove pan from oven, tent loosely with foil for 10 minutes.
8. Remove chicken from the pan to a carving board and carve thick slices of breast and remove legs, cutting them in half. Serve with generous servings of the Brussels sprouts and onions on the side. Sprinkle with fresh chopped parsley if desired.
Per Serving (assumes you’ll be eating all the skin, hence numbers are high): 774 Calories; 52g Fat (61.0% calories from fat); 62g Protein; 13g Carbohydrate; 4g Dietary Fiber; 286mg Cholesterol; 247mg Sodium; 4g Total Sugars; 0mcg Vitamin D; 88mg Calcium; 6mg Iron; 1023mg Potassium; 550mg Phosphorus.

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