Roast Chicken and Vegetables with Lickworthy Sauce

Lickworthy wasn’t a word in my vocabulary. That is, not until I made Chef Matthew Ellison’s roast chicken and vegetables with jus.

As a freelance writer, I accepted an assignment from White Bear Lake Magazine to feature Matthew’s culinary journey which led him to open Browns and Blues, his online cooking classes, weekly meals and catering business. He was an absolute delight to meet and if you have a chance to take his classes or order his food, do it.

I had the unique opportunity to learn from Chef Matthew in a one-on-one virtual cooking lesson. We made roast chicken and vegetables with jus, which by the way, intimidated me because I’d never made jus before. It seemed so fancy compared to my Midwest, comfort food recipe repertoire. But jus is just the French term for thin sauce or gravy made from meat juices.

Ingredients

It turns out, this roast chicken with potatoes, carrots and a tangy sauce is a simple dish that even someone with minimal kitchen skills can make. If you can slice a potato and carrot, you can make this meal. Not only that, but it’s impressive!

You’ll find most everything you need in the produce or meat aisle, or already in your pantry.

How to Make Roast Chicken with Vegetables and Jus

What to Serve with Roast Chicken and Veggies

The nice thing about this dish is that you make your meat and vegetables all in one pan. There’s no need for more, although, a warm crusty bread slathered in butter goes well with comfort meals like this one. On a regular night, I might not make anything else, but maybe a tossed lettuce salad.

But if I were serving this as our special Valentine’s Day meal or to dinner guests, I’d present a pretty dessert as well. Since the meal itself isn’t real heavy, your dessert can be a little more decadent. Like Italian Tuxedo Trifle with rich brownies, silky white cream and lucisous strawberries.

Another dessert, especially memorable for Valentine’s Day, is deepest darkest chocolate cheesecake with honey ganache.

A Few Tips from Chef Matthew Ellison

1. If the chicken needs to cook a few more degrees—score deep slits in the underside with a knife. Flip it back over and let it cook a little longer.
2. Cook with what you have—no dijon? Use whole grain mustard instead. Have rosemary or basil you need to use up? Sub that for the thyme. You can use other kinds of potatoes, like Yukon or gold. If you have extra vegetables from this dish, heat them with a little bit of bacon fat and eat with your eggs in the morning.

Sweet wishes,