We eat a lot of chicken in our home (see here, here, and here). My favorite way to cook it, hands down, is whole. Nothing is easier than seasoning the entire bird and tossing it in right into a hot oven for 45-55 minutes while the rest of the meal gets prepped.
For me, there’s something almost sentimental and nostalgic about bringing an intact bird to the table. Maybe it reminds me of the turkey served at Thanksgiving celebrations we shared at my grandparent’s table or perhaps it makes me think of my mom picking up a rotisserie chicken from the grocery store and serving it with boxed mashed potato flakes for a weeknight dinner. Either way, presenting the chicken in this fashion unites everyone at the table and evokes that communal feeling you get when you share a meal with loved ones.
On this night, it’s just Jay and I sharing our bird. This ends up working perfectly since he’s a leg and thigh guy while I’m more apt to pick at the breasts and wings.
Because I have plans for the leftovers from this bird, I kept the seasoning pretty simple. I stuffed it with onions and celery and rubbed it down with canola oil, salt, pepper, thyme, and sage. I chose canola oil for two reasons. The first one being we were almost out of olive oil. The second reason I used canola oil is it helps the skin crisp up real nice.
To go with our chicken, I made a hash from asparagus, sweet potatoes, and lima beans. I had an inexplicable craving for lima beans, which is why I included them. If those aren’t your thing, feel free to omit.
My favorite part of this meal is the dressing for the hash. I used a hint of dijon and a heaping pile of parmesan. Everything gets whisked together and poured in at the last second to coat everything.
As hard as it is to outshine a beautiful roasted bird, the side dish really is the star of this meal. Bright greens from the asparagus and lima beans beautifully contrast the burnt orange sweet potatoes and that tangy, salty dressing ties everything together. The asparagus makes me think of spring, too, which is right around the corner but can’t come soon enough for this ever summer loving girl.
If you’ve never cooked an entire chicken, don’t be intimidated. It’s so easy and this method cooks in the same amount of time it takes to go to the store and pick up a rotisserie chicken. Buying a chicken whole is a great value, too. There’s so many things you can do with the leftovers and I can’t wait to show you what we do with ours.
Whole Roasted Chicken with Asparagus Sweet Potato Lima Bean Hash
For the Chicken
- 4-5 Lb Chicken, giblets removed
- 3-4 Celery Stalks
- 1 Medium Onion, quartered
- 2 Tbsp Canola Oil
- Salt
- Pepper
- Thyme
- Sage
For the Vegetables
- 2 Tbsp Olive Oil
- 2 Medium Sweet Potatoes, diced
- 1/2 Cup Water
- 10-14 Asparagus Stalks, chopped
- 2 Cups Lima Beans, frozen or canned
- 1 Tbsp Dijon
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Worcestershire Sauce
- 1/4 Cup Parmesan, plus more for topping
- Salt
- Pepper
Place an oven proof skillet on a low rack in the oven and preheat to 450. Be sure to remove the giblets from the cavity of the bird and stuff with the onions and celery. Rub the chicken with the canola oil and season with salt, pepper, thyme, and sage. Remove the hot pan from the oven and place the bird inside, breast side up. Place the pan back in the oven and set the timer for 45 minutes.
After the chicken has cooked for 30 minutes, get started on the vegetables by heating the olive oil in a large pan over medium heat. Add the potatoes stir to coat. Add the water and cover for 10 minutes, until the potatoes begin to soften. Remove the lid and stir. Allow the water to cook out before adding the asparagus and lima beans. In a separate bowl, combine the dijon, apple cider vinegar, Worcestershire sauce and parmesan. Add the mixture to the vegetables and stir to combine. Remove from heat and set aside.
After the chicken has cooked 45 minutes insert a thermometer into the thigh and ensure it reaches 160 degrees. You may have to let your chicken continue to cook for 5-10 more minutes. Remove from the oven and cover with tinfoil to let the chicken continue to rise in temperature. Once the chicken has rested for 10 minutes, you’re ready to carve and serve with the vegetable hash.
