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

Recipe by Well Done


Read the full recipe after the video.

Recipe Summary test

20 mins
1 hr 15 mins
Serves 2


Ingredient Checklist


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.

  • 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.