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Herb Roasted Chicken With Roasted Baby Root Vegetables
Ingredients
- 1 whl chicken - (3 1/2 to 4 lbs)
- 1 1/2 Tbsp. salt
- 2 tsp freshly-grnd black pepper
- 1 Tbsp. chopped garlic
- 1 Tbsp. minced thyme leaves
- 1/2 Tbsp. minced sage leaves
- 2 Tbsp. minced parsley leaves (reserve the parsley stems)
- 1/2 c. extra virgin olive oil
- 1 x lemon quartered
- 2 x bay leaves
- 1/4 lb baby turnips peeled, and stem ends trimmed
- 1/4 lb baby red carrots peeled and stem ends trimmed
- 1/4 lb orange carrots peeled, and stem ends trimmed
- 1/4 lb baby golden brown beets peeled, and stem ends trimmed
- 1/4 lb baby beets peeled, and stem ends trimmed
- 1/4 lb fingerling potatoes halved
- 1 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/4 c. extra virgin olive oil
Directions
- Preheat the oven to 475 degrees.
- Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and extra virgin olive oil. Rub the extra virgin olive oil and herb blend into the cavity of the chicken as well as all over the exterior.
- Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or possibly a saute/fry pan, and put it into the oven.
- Roast for about 1 hour, or possibly till the chicken is golden, and the juices run clear. Remove from the oven and let sit for 10 min before carving.
- For the Baby Root Vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the extra virgin olive oil and place in a roasting pan or possibly on a sheet pan. Place in the oven and roast for 30 min, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.
- This recipe yields 4 servings.
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