On Sat, 19 Jul 2008 23:52:54 +0100, "john westmore_______"
<[email protected]> wrote:
>I want to do a simple chicken thing for a few people.
>I thought i would buy chicken legs or thighs, put them in a roasting tray,
>and then put some chopped vegetables in a casserole dish (with lid either on
>or off, i dont know which is best); in the same oven if possible.
>Could anyone please advise a novice which *oven setting* might allow me to
>roast the chicken pieces and the vegetables at the same time. Thanks
Most of the time you'd plan on starting with cover on (to steam) and
end with cover off (to finish and firm). I really roast vegetables,
so I do a shallow layer in a rimmed half sheet at high heat until
cooked to my taste and slightly browned.
Don't plan on cooking vegetables for the same amount of time as the
chicken! The best idea would be to start the chicken and add the
vegetables later. 400° is my friend. I can roast with more or less
°, but it's an old standby. So, start your chicken in the 400° oven
(or higher, depending on how crispy you want the skin) and when you
think it's xx minutes from finished, add the vegetables. Do you plan
on making gravy? If so, you can take the chicken out and put in your
vegetables then. The vegetables should be finished when your gravy
is.... but I have no idea which vegetables you're planning on
roasting, so I'm just guessing.
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.