Step 8 of 16 · Weeknight Roast Chicken
Cut for the same finish time as the bird
Cut for the same finish time as the bird — step 8 of 16 in Weeknight Roast Chicken. 700 g potatoes in 3–4 cm chunks — smaller and they burn in the 220°C start, larger and they are still hard when the chicken is done.
Free food & cooking tip: Cut for the same finish time as the bird (step 8 of 16 from "Weeknight Roast Chicken").
700 g potatoes in 3–4 cm chunks — smaller and they burn in the 220°C start, larger and they are still hard when the chicken is done. 2 carrots in 4 cm pieces on a bias. 1 onion in 6 wedges, root left on so the petals hold. Toss with 1 Tbsp oil, 2 g salt, pepper. Spread in a single layer around where the bird will sit, not in a pile in one corner.
If the pan is crowded into two layers, the vegetables steam and taste like hospital food. Use a second pan on a lower rack if you must, and swap it up for the last 20 minutes. Frozen mixed vegetables will weep water and ruin browning — skip them tonight.
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