Few things taste as lovely as vegetables cooked under a roasting chicken. I joke that the chicken is just an ingredient, to give flavor to the vegetables, because the vegetables are that delicious. This time around I’m using apples, corn and bacon, but you could just as easily switch in any number of your favorite vegetables too. The result is a plate of food that is unified and rounded in flavor together, and just so hearty and delicious. Enjoy!
For 2 to 3
1 chicken, 3 to 4 pounds, cut into 8 pieces
2 ounces (half a stick) unsalted butter, halved
1 sprig of rosemary
6 ears of corn, kernals removed
3 apples, peeled and diced
1/2 cup bacon, chopped
kosher salt and freshly ground black pepper
1/2 cup basil, chiffonade
Heat the oven to 450°F.
Pat the chicken pieces completely dry, and loosen the skin around the edges on the thighs, breasts, and if you can, the legs. Take half of the butter and rub it underneath the skin of each piece. Sprinkle the pieces with salt and pepper.
Put the remaining half the butter and rosemary sprigs in a roasting pan and put it in the oven for a couple of minutes, until the butter melts. Add the corn, apple, bacon, and chicken pieces, turning them a couple of times in the fat, leaving it skin side up. Turn the chicken halfway through, cooking for a total of 30 to 35 minutes, until the chicken is golden brown. If you want the chicken more browned, turn up the oven to broil and let the chicken crisp up. Remove the chicken, turn the oven up to broil if you haven’t already, and broil the vegetables for another 5 minutes. Flip the vegetables and broil the other side for another 5 minutes, until you’re happy with the crispiness. Add fresh basil to the vegetables and stir to combine. Serve together, obviously.