Grandma's Notebook · The Scent of Sunday Meals
The lid lifts, the thyme perfumes the kitchen, and the potatoes have collected the juices: the roast chicken in a casserole dish in the oven It brings together everything we love about a family meal.
The chicken starts cooking covered, then finishes uncovered to brown the skin. Around the chicken, the carrots and potatoes cook in a little broth. Here's a version for four people, with temperature guidelines, resting time before carving, and tips for adjusting the sauce.
For a chicken weighing approximately 1.5 kg, allow 20 minutes for preparation, about 1 hour 30 minutes for cooking, and 10 minutes for resting, for a total of nearly 2 hours. The weight of the bird and your oven may require adjustments.
The oval shape follows the length of a bird and leaves space around it for vegetables. Cyan Blue oval casserole by Mamie Cocottes exists in particular in 31 cm, for 5.2 liters. Before preparing the recipe, check that your chicken stays in place with the vegetables and that the lid closes without touching or compressing the poultry.
For a larger chicken, choose a larger casserole dish or a smaller bird: weight alone is not a guarantee that it will fit. This product information sheet specifies oven use up to 250°C; the temperatures in this recipe remain below this temperature. For other casserole dishes, also check the maximum height of its lid and knob.
A chicken weighing approximately 1.4 to 1.6 kg is suitable for this meal serving four. Choose potatoes that hold their shape when cooked and cut the vegetables into uniform pieces so they all tenderize at the same time.
The correct fluid level: 150 ml is used to moisten the bottom of the pot and create a sauce. The poultry and vegetables will also release some of this liquid. We're aiming for a chicken roasted in a casserole dish, not poultry submerged in a large volume of broth.
Preheat the oven to 180°C in fan-assisted mode or 200°C in conventional mode. Peel the potatoes and cut them into quarters of about 4 cm. Cut the carrots into pieces of about 2 cm; cut the onions into quarters and lightly crush the garlic cloves.
Pat the chicken dry with paper towels, without rinsing it. Prepare the vegetables on a separate cutting board from the one used for the raw poultry. Season the vegetables lightly with salt and pepper.
Spread the onions, garlic, and some of the vegetables in the bottom of the casserole dish. Place the chicken on top, breast-side up, then arrange the remaining vegetables around it. Check that the lid closes easily; remove some of the vegetables if the dish seems too full and cook them separately.
Brush the skin with olive oil, dot with butter, then season with salt, pepper, and thyme. Pour 150 ml of stock to the side, at the bottom of the casserole dish, to avoid unnecessarily wetting the skin. Cover.
Place the casserole dish on a rack in the middle of the oven. Cover and cook for approximately 55 to 60 minutes. This initial phase retains some of the moisture and allows the vegetables to begin softening in the juices.
When you open the container, check that there is still liquid at the bottom. If it's almost dry, add a little hot water to the side. If the vegetables are swimming in a lot of liquid, don't add anything: cooking uncovered will allow some of the liquid to evaporate.
Remove the lid (using appropriate covers) and continue cooking for approximately 25 to 35 minutes. Baste once with a little juice, then allow the surface to brown. Avoid basting continuously during the last few minutes, as this will keep the skin moist.
Check the cooking progress with a thermometer: check at least 74°C at core in the thickest part of the breast and on the inside of the thigh, without touching the bone. Also pierce a potato: it should yield easily. If necessary, continue cooking in 10- to 15-minute intervals and check again. The color of the juices alone is not a substitute for this check.
Remove the chicken from the pot and let it rest for about 10 minutes on a clean cutting board before carving. Cover it lightly if necessary, without sealing it completely. Keep the vegetables warm.
If the juices are very thin, reduce them for a few minutes over moderate heat, keeping an eye on the vegetables. If they are too concentrated, add a little hot water. Taste before adding salt, then serve the chicken pieces with the potatoes, carrots, and the sauce.
Cooking covered results in a more supple skin than roasting completely uncovered. Finishing without the lid provides the browning: adjust the cooking time to your oven and stop cooking when the poultry is cooked through.
| What you observe | The right move |
|---|---|
| The skin remains pale at the end of cooking. | Continue cooking uncovered for a few minutes if the internal temperature allows. Do not continuously pour juice onto the skin. |
| The skin colors before the center is cooked | Replace the lid or lightly protect the top and continue, then check the core temperature. |
| The potatoes are still resisting the fork | Remove the chicken when it's ready and finish cooking the vegetables in the pot. Next time, cut the vegetables into more even wedges. |
| The bottom of the casserole dish becomes too dry | Add a little hot water to the side and keep a closer eye on it. A small amount is enough; there's no need to submerge the vegetables. |
| There is too much juice | Reduce it for a few minutes uncovered while the chicken rests, without letting the vegetables stick. |
Rest is part of the recipe: Prepare a serving platter and plates during these 10 minutes. You can then calmly chop and arrange the vegetables, drizzling each portion with the juices. The total cooking time includes this resting time.
With winter vegetables: Replace some of the carrots with similarly sized pieces of parsnip. Keep the total volume of vegetables the same so as not to overfill the pot.
With a hint of lemon: Add a few wide strips of unwaxed lemon zest along with the thyme, then remove them before serving. The sauce will remain dominated by the juices of the poultry and vegetables.
For a large table: Choose a larger casserole dish, adjust the filling accordingly, and ensure the chicken fits under the lid. A heavier chicken will require more cooking time; a thermometer is more useful than simply using minutes per kilogram. The recipe for four doesn't double simply by cramming two chickens into the same 31cm casserole dish.
You can chop the carrots and onions in advance and keep them in the refrigerator. To preserve the golden skin, it's best to cook the chicken the day you plan to eat it. The oven will do most of the work; just allow yourself some time to check for doneness, let it rest, and carve.
After the meal, divide any leftover chicken and vegetables into small portions in shallow containers. Refrigerate them at a maximum of 4°C (39°F) within two hours and consume them within two days. Reheat with a little of the cooking liquid until thoroughly heated. The chicken will have softer skin after reheating; the small pieces can also be added to a soup or stir-fry.
For this bird of approximately 1.5 kg, allow about 1 hour 20 minutes to 1 hour 30 minutes: 55 to 60 minutes covered, then 25 to 35 minutes uncovered. The oven and the shape of the bird may affect this cooking time. Check that the internal temperature of the breast and thigh reaches at least 74°C (165°F), without touching the bone.
Both phases have their role in this recipe: covered to start cooking in a humid atmosphere, then uncovered to brown the skin and evaporate some of the juice.
This isn't necessary here. The chicken goes directly into the oven in the casserole dish and then browns uncovered. This avoids handling the whole bird in a hot container at the beginning of the cooking process.
The 31cm and 5.2 litre format is a starting point for a poultry of about 1.5kg, but check its actual size with vegetables.The lid should close easily. For a larger bird, consider the next size up or adjust the amount of stuffing.
The choice is primarily based on the length of the pieces you're cooking: whole poultry, roast, or large pieces for braising. For this complete meal, the space around the chicken is just as important as its size.
The 31cm size offers a capacity of 5.2 liters. Consult the available dimensions and sizes to choose according to your usual poultry and roasts; the oval shape is ideal for elongated cuts.
View the Cyan Blue oval casserole
A 24cm round casserole dish, a 30cm stockpot, a saucepan, and four other pieces to handle everything from quick dinners to elaborate weekend recipes. A great option to consider if you want to equip yourself with a variety of cookware in matching colors.
Discover the 7-piece setChoose your size based on the quantities you usually cook. Dimensions, available colors, and availability are indicated on each product page.
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