There is so many ways to prepare chicken. Whether you are roasting, sautéing, baking, frying, or grilling, you can easily get stuck with the same recipe over and over again. Now you can add this awesomely delicious and easy to make One Pan Steam-Roasted Chicken to the top of your list. Because we eat chicken frequently, I am always looking to create new ones. A little tweak here and there from old recipes and it’s like born again.
This recipe, puts a twist on any traditional roast chicken. Steaming the chicken on a bed of vegetables in beer (yes, beer) made an ordinary roast chicken extraordinary. The steaming process results in the most moist, juicy and tender chicken. The chicken is subsequently roasted for a short period of time uncovered to create a lightly brown skin. The vegetables have a great soft texture and at the same time there’s a crunch in every bite.
I used minimal seasoning spices – just pantry staples like dried thyme, rosemary, granulated garlic and smoked paprika, to name a few. The end result of this simple recipe was amazing flavors that was so juicy and tender. You can serve this very simply by spooning the broth over the chicken or simply thicken up the broth to make a more hearty gravy. What’s more I used the left over back bone to make soup and it was simply outstanding.
I hope you will try this recipe and enjoy it as much as we did. Happy Cooking!
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One Pan Steam-Roasted Chicken
A super tender and juicy meal in one pot. Great for any weekday or weekend dinner table.
- 3 1/2 pounds whole chicken
- 6 medium to large carrot family of vegetables or use just carrots Eg., Carrots, Parsnips. Clean and leave whole if small and cut thicker ones in half lengthwise
- 3 medium yukon gold potatoes cleaned and halved – with skin on (or peel if you prefer)
- 1 medium to large onion peeled, halved and sliced
- 1 bottle or can beer I used Heineken. I usually use Lager but I did not have any. The Heineken gets the job done just perfectly.
Preheat oven 375 degrees
MAKE THE MARINADE:
Simply combine all the marinade ingredients in a small bowl and mix it thoroughly.
PREPARE THE VEGETABLES AND CHICKEN FOR ROASTING:
Place all the vegetables in a 6 quart oven proof pan with a tight lid – or use a roasting pan that can be covered tightly with foil wrap.
Use 1 to 2 teaspoons of the marinade to season the vegetables. Mix to coat the veggies with the seasoining.
Place the chicken on top of the vegetables.
Use a small spoon to loosen up the breast skin. You can use your fingers but try not to break the skin.
Season the chicken all over with the marinade. Use a spoon to get some of the seasoning under the breast skin.
Be sure to place the chicken on top of the vegetables with its breast side facing up before covering the pan.
Cover the pan with the tight lid and bake for 1 hour covered.
Remove the pan from the oven. Turn up the oven temperature to 400 degrees.
Use a small ladle to pour the pan juices all over the chicken breast.
Place the chicken back into the oven uncovered and bake for 15 to 20 minutes until the skin has a nice brownish color.
Note: You do not need to wait for the oven to get to 400 degrees before placing the chicken back into the oven. The temperature will gradually increase. This process will prevent the chicken from getting dry.
Remove the chicken from the oven and allow to rest for 15 to 30 minutes before carving.
Transfer to a platter with the vegetables if desired – whole or carved to your desired serving size.
Serve and enjoy!
You can use any type of beer if you have a differing type in the house. You can also substitute 1 cup wine instead of beer – flavor profile changes slightly.
If using a large chicken, you may need to add more salt based on your likeness (for a 5 poundish chicken I usually use 2 1/2 to 3 teaspoons of salt.
You will also need to bake a larger chicken longer – internal temperature should reach any where form 165 to 175 degrees. So bake it covered for up to 15 minutes longer.
You can use fresh herbs and garlic if you have some.