- Roast Chicken with Root Vegetables
- Serves 4
- All the root vegetables are fair game like fennel, parsnips, beets, onions, potatoes, turnips, sweet potatoes, carrots and any herbs you like or mixture of spices work. You really can’t go wrong. I don’t bother tying the legs together. It always seems to come out evenly cooked and delicious and this is a family dinner and meant to be rustic. To change the flavor of the chicken you can use a mixture of cumin, oregano, and chili powder, or the Middle Eastern spice mix Dukkah (you can get it at Trader Joe’s now or see my chicken Dukkah recipe), classic French Herbes de Provençe ~ thyme, lavender, fennel and rosemary, an Indian garam masala mix, the Middle Eastern spice mix baharat (see my recipe for Baharat Meatballs with Fava Beans), cover it with harissa, or coat it with hoisin mixed with ginger and garlic ~ the list is endless and they are all delicious. For directions on how to carve a chicken, look at my recipe for roast turkey.
- 1 4-5 pound whole chicken, giblets removed (if any)
- salt and pepper
- 1 lemon, sliced
- 6 garlic cloves, smashed
- 2 teaspoons fresh thyme, or 1 teaspoon dried thyme
- 2 teaspoons fresh rosemary, chopped, or 1 teaspoon rosemary, crushed
- 4 russet potatoes, peeled and cut into 2-inch chunks or 8 new potatoes cut in half
- 6 carrots, peeled and cut into 2-inch chunks
- 1 onion, cut into 2-inch chunks
- 1 tablespoon butter, melted, or olive oil
- 2 tablespoons olive oil
2 ½ hours before you want to eat, rinse chicken and pat dry with paper towels. Place on roasting pan large enough to hold chicken and vegetables. Place lemon and garlic in cavity. Sprinkle with salt, pepper and herbs. Allow to sit out on counter for an hour before you put in oven to come to room temperature.
Preheat oven to 425 and place rack on bottom shelf.
Pour melted butter over entire chicken. Scatter the vegetables around the chicken and sprinkle the vegetables with olive oil, salt and pepper and gently toss.
Place the roasting pan on the bottom shelf of the oven and baste the chicken and toss the vegetables a few times throughout the cooking time. The chicken is done when it is dark and golden and you can pierce the thigh with the tip of a knife and the juices run clear, or when the skin on the legs starts to shrink or a thermometer reads 160 in the thickest part of the thigh. Usually, after 1 ½ hours, the chicken is fully cooked.
Take the chicken out and place it on a cutting board and cover with foil. With a baster, remove as much of the oil from the pan as you can and put the vegetables back in the oven to get even more brown if they need it while the chicken rests for at least 10 minutes.
Carve chicken and serve with the vegetables.