Roasted chicken, Meal preparation plan, Seasonal vegetable medley – La Cornue Château Series - Cooking Tips, Recipes & Cleaning User Manual
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Culinary Information:
Larissa Taboryski | 800.892.4040 x180 |
La Cornue Service Center:
877.522.6768 |
Additional Assistance:
Matthew McManus | 800.892.4040 x109
Roasted Chicken
Seasonal Vegetable Medley
Apple Crisp
Meal Preparation Plan
A 4-5lb chicken will take approximately one hour to roast in the La Cornue gas oven and the
vegetables and crisp take about 40 minutes each. The chicken can be roasted on a small rack in a large
pan and the vegetables added to the pan after the chicken has cooked for 20 minutes. Alternatively
the vegetables can be roasted in the electric oven and the crisp can be cooked when they come out.
Roasted Chicken
1 – 5lb chicken, giblets removed, washed and dried
1 – teaspoon Italian seasoning
½ – teaspoon Old Bay seasoning or smoked paprika
1 – teaspoon kosher salt
freshly ground pepper
1 – tablespoon olive oil
Preheat the oven to 425°. Combine the seasonings with the olive oil in a shallow roasting pan or on a
rimmed baking sheet. Roll the chicken in the mixture until it is evenly coated and set it on a rack in
the same pan. Roast the chicken for 15 minutes then reduce the temperature to 350° for the remainder
of the cooking time. Rest for 10 minutes before carving.
Seasonal Vegetable Medley
1 – large parsnip, peeled and cut into 1" thick half moon slices
4 – large carrots, peeled and cut into 1" diagonal slices
1 – medium yellow onion, peeled and cut into 1" strips
1 – rutabaga, peeled and cut into 1" thick half moon slices
2 – tablespoons olive oil
Toss the prepped vegetables in a bowl with the olive oil and season with salt and pepper and some
dried thyme. Spread the vegetables onto a rimmed baking sheet and roast for 30-35 minutes at 350° in
either oven. Or the vegetables can be added to the pan with the chicken.