This recipe for savory roast chicken and vegetables comes from NYC-based chef and cookbook author, Seamus Mullen. If you find yourself with leftovers, put them to good use in this satisfying soup

Seamus Mullen
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
1 hr 15 mins
Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Truss chicken legs together and tuck wings behind the back. Season with dukka spice blend, kosher salt, pepper, and lemon zest; set aside.

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  • Combine shiitake mushrooms, onions, carrots, beets, garlic, and lemon slices in a large roasting pan. Season with salt and pepper, and drizzle with olive oil and balsamic vinegar. Toss together with a rubber spatula.

  • Place chicken on top of the vegetables, and roast in preheated oven until golden brownand the leg joint reads 155°F on a meat thermometer, about 45 minutes to 1hour, depending upon the size of the chicken. Remove from oven; let chicken rest on cutting board for 10 minutes.

  • Place half of the roasted vegetables on a large serving tray. Carve thechicken, and plate half of the chicken on top of the roasted vegetables. Reserve remaining half of chicken and vegetables for Left-Over Chicken Soup.

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