Rosemary Roasted Chicken Legs with Kohlrabi, Yellow Carrots, Onions,and Garlic ローズマリー風味のチキンと野菜のロースト

Finished - rosemary roast chicken legs with kohlrabi, yellow carrots, onions, and garlic, a photo by naotakem on Flickr.

骨付きの鶏肉をいろんな野菜の上に載せてオーブンでローストすると鶏肉には野菜の風味が、そして根菜には鶏の焼き汁の旨味が移って実に旨いものです。しかも手のこんだ事をしなくても良いので調理が楽（でも見栄えは良い）という利点もあります。これはFrench Laundryのトマス・ケラーのレシピに触発されて作ったものです。丸ごとの鶏で作るとより見栄えも味も良いのですが今回は時間と手間を省いて鶏のモモ肉で作りました。それでも十分美味。

Chicken roasted on a bed of various root vegetables is a great standby dish when you don't want to get elaborate but enjoy a tasty meal that looks good as well - the aroma from the vegetables permeate the chicken, and juices from the roasting chicken infuse the vegetables with a rich flavor - best of both worlds. This dish was inspired by a Thomas Keller recipe, but I used chicken thighs instead of roasting a whole chicken (which I think tastes and looks even better) to save on time and effort. Tasted good nonetheless.

使った野菜は毎度おなじみのサンフランシスコ市役所前広場のファーマーズマーケットで買った無農薬・有機栽培のコールラビ（ブロッコリーとキャベツの合の子のような味）、黄色いニンジン、タマネギ、そしてニンニク。コールラビとニンジンは良く洗って皮を剥き、ざっくりと角切り。タマネギとニンニクは皮を剥いて根元部分を切り取り、タマネギは４等分、ニンニクはそのまま丸ごと。そんなゴロゴロした野菜をボウルに入れ、キャノーラ油をかけてタマネギが崩れない程度に混ぜ、塩コショウをして下ごしらえ終了。鶏肉は全面に塩コショウするだけ、とこちらも簡単。塩はなるべく良いもの、コショウは黒の碾き立てを使うと良し。あとは庭のローズマリーの枝を数本もぎ取って用意完了。

The vegetables used this time were purchased at the farmer's market at the San Francisco Civic Center - organic and pesticide-free kohlrabi (tasted like a cross between broccoli and cabbage), yellow carrots, yellow onions, and garlic. The kohlrabi and carrots (leaves removed) were washed well, peeled, and chopped into fairly large pieces. Removed the skin and the root ends from both the onions and garlic, quartered the onions, but kept the garlic cloves whole. Put the lumpy mix of vegetables in a bowl, poured some canola oil and mix to coat, then seasoned with some good salt and freshly ground black pepper. Seasoned the chicken thighs with salt and pepper, took a few springs of rosemary from the garden, and done with the prep.

調理はまず鶏肉に焼き色をつけるところから。そのままオーブンに入れることのできる鋳鉄のフライパン（無ければ深めの耐熱皿でも良いですが、見栄えはこちらが良い）にキャノーラ油を少量注いで良く熱し、鶏モモ肉をこんがりと焼きます。野菜と共にオーブンで仕上げるので中まで火を通す必要はなく、いい色になったら別皿に移しておきます。

Started the cooking by browning the chicken thighs in a well heated ovenproof cast iron skillet (a deep baking dish would do, but a cast iron skillet is more visually appealing) with a dash of canola oil. No need to cook through the chicken as it will be finished in the oven with the vegetables - remove from the skillet once you have a nice brown color and set aside on a platter.

鶏肉を取り出したままのフライパンに今度は野菜を投入し、さっとかき混ぜて焼き汁を絡めたら鶏肉をその上に載せ、さらにローズマリーも載せ、あらかじめ375F（190℃）に熱しておいたオーブンにフライパンごと入れます。そのまま野菜に火が通るまで（20〜30分）焼けば鶏肉も丁度仕上がり、あとは食べるだけ。上の写真では焼き上がり直前にレモンの輪切りを載せてさらに見栄え向上を図りましたが、これは別にしなくても良し。肉と野菜を一緒に食べる事のできる、ワインとも合う（ピノノワールかサンジョベーゼ等の軽めの赤が良い）一品です。

Add the vegetables to the same skillet (don't wash!), mix lightly to coat them with pan juices, place the browned chicken thighs on top with the rosemary, then place the skillet into an oven preheated to 375F and roast until the vegetables are cooked through (20-30 minutes) - the chicken should be also done at that point - and time to eat. The photo above shows lemon slices placed a few minutes before the roasting was done, but that's just an added step for aesthetic reasons. A one-dish solution for eating meat and vegetables. Also goes well with a light red wine such as Pinot Noir or Sangiovese.