Rustic Roast Chicken
13-4 lb chicken, cut into eight pieces.
1 teaspoon kosher salt
1/4 cup olive oil
1 tbsp garlic powder
1 tbsp sweet paprika.
1 tbsp turmeric.
1 tbsp Old Bay seasoning
8 garlic cloves, finely chopped
2 shallots, finely chopped
1 large yellow onion, cut in wedges
1 lb rainbow, baby potatoes
2 large celery stalks, cut in 3″pieces
2 medium leeks, cut in 3″ pieces
3 medium carrots, cut in 2″ pieces
1 cup chicken stock, or water
Preheat oven to 425°F.
Place chicken pieces on a parchment lined baking tray and drizzle with olive oil.
Sprinkle with kosher salt, garlic powder, paprika, turmeric, Old Bay, garlic and shallots.
Place the onion wedges around the chicken and arrange the potatoes around the edges of the baking sheet.
Place the celery, leeks and carrots between the chicken pieces.
Pour the chicken stock over the potatoes.
Roast in the oven for 45 minutes, then lower temperature to 300°F and bake for another hour.
Remove from the oven and cover with aluminum foil until ready to serve.
