Well, according to Preacher Man it is. Every time I make this he says that he feel like we should be living in a castle with our knights and ladies in waiting. Then the history major in me feel the need to inform him that the odds of you being wealthy enough in the Middle Ages (in case you didn’t know “Medieval” and “Dark Ages” are passé in history circles or at least they were when I was in college) to eat a meal like this were slim to none. Just for fun, though, the next time I make it, all I’m going to lay by his plate is a knife and tell him to dig in Middle Ages style, aka knife and fingers.
Here is what you need to make Roasted Chicken with Veggies:
Assorted bone-in chicken pieces of your preference (I use legs and breasts.)
1 Tbsp. olive oil
Salt and pepper to taste
6 medium carrots, cut into 1 inch pieces
4 celery ribs, cut into 1 inch pieces
3 medium sized potatoes, cut into 1 ½ inch pieces
1 onion, sliced
3 Tbsp. butter, melted
1 tsp. dried thyme
1 tsp. dried rosemary
First, place chicken pieces in a roasting pan and rub with oil. Sprinkle with salt and pepper to taste.
Next, bake uncovered at 375 degrees for 30 minutes. While it's baking, chop your veggies.
Arrange the carrots, celery, potatoes, and onion around chicken. Feel free to play with vegetables at this step. I’ve used squash, zucchini, eggplant, and sweet potatoes all cut into pieces (not sliced). I love them all!
Combine butter, thyme, and rosemary. Drizzle over chicken and vegetables.
Cover and bake 45 minutes longer.
A meal fit for a Medieval King…or a knight…or a peasant…or a modern day American family.
Feeling like royalty in the tree house,