If I could choose a recipe that does it all, this would be it. A simple combination of roast chicken and vegetables is in all cases a recipe, a weekly lunch to feed several family members, a recipe to organize meals to feed me for many days, or a special dinner for friends. This whole pan of roasted chicken candied vegetables works EVERYTHING. SINGLE. TIME.
Why is this chicken recipe stand out from the rest? Candied vegetables! Yes, chicken is juicy and perfect, but vegetables are the protagonist and the chicken knows it. Don’t be afraid to use the full amount of olive oil in the list of ingredients. The oil is only used for cooking vegetables in an environment that is not dry, tender and caramelized. In the end, you’ll gather all this delicious oil infusion, and save it to add to everything you want to make delicious in the future, yes, even if it’s just to soak bread as a midnight snack, trust me. -You deserve it.
So what is Confit?
Immersed in confit fats is a French term reserved for cooking meat and is great for flavor, texture and preservation, but that has changed. We are seeing more and more that it is used to cook vegetables to perfection. Try it once and you won’t buy a small bottle of oil at the store again, olive oil is your favorite, but other fats, especially animal fats, are very popular. Also, oil infusions (a by-product of confectionery) are a culinary secret that can change your sauces and decorations from the usual to the only one, there is no wasting this liquid gold.
My Roast Chicken Tip
As for the chicken, if you have little time, there are two steps to sautéing, but this is what the chicken can’t fail to do: salt and dry it before cooking. You’ll need to open up a bit of space in the fridge and start the day before roasting, but it’s worth it. I’m sure it will take your chicken off the shelf to the showstopper state. I hope you try it at least once and see the difference for yourself.