Roasted Chicken Cassoulet and Root Vegetables MELISSA HORNUNG

Well I’m back. After clearing up some technical difficulties, I am able to catch up on some of the yummy dishes that I’ve been brewing up and get them to you! Reunited and it feels so good! 

Now, onto this hardy dish that is basic yet so very satisfying and saves you a lot of clean up!  Like most of the dishes I post, you can deviate from the recipe If you would like by adding and or subtracting what you feel is fit and to your personal liking! 

So I start by cutting up all of my vegetables and then setting them aside. I wash and dry my chicken. I used chicken thighs and left the skin on for flavor. I places mine in a disposable roasting pan because it’s larger and gives the chicken room to crisp up. I love an all in one meal that is easy to prepare and saves on clean up. This is one of them. 

What you’ll need:

8 chicken thighs with skin 

2 carrots cut up into 1 inch pieces 

4 celery stalks cut into 3 inch pieces 

1 large onion cubed 

2 sweet potatos cubed 

3 white potatos cubed 

3 large Fresh cloves of garlic minced 

1 bay leaf 

2 springs of fresh sage chopped 

2 sprigs of fresh rosemary chopped 

1/4 Cup white wine 

1/4 butter 

McCormicks Montreal Seasoning 

Salt pepper 

Pre-heat oven to 375. In a large roasting pan large enough to allow space. Chop vegetables and herbs and set aside. Wash and dry chicken, add to the pan and then drizzle with Olive Oil and season to taste. Sprinkle with sage and rosemary, then add the vegetables all around the chicken without covering it. Pour in the wine and slice butter into little pads and top the dish off. 

Cover with foil for the first 35 minutes and then remove the foil for another 30 minutes Bake until golden browned, even black around the edges. Spoon into shallow soup bowls and garnish with herbs. Goes perfect with a dry white wine. Guarenteed tonsooth even the most ravenous hunger.