Recipe

Herb Roasted Chicken With A Mix Of Roasted Baby Root Vegetables Recipe

Add Step-by-Step Photos	Chef2 / All my dishes 1 year, 12 months ago With is nicer then a golden roasted chicken with lovely root veggies great Sunday dinner. Prep:15m Cook:75m Servings:6	Chef2
	sunday dinner

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momo_55gra

Ingredients

Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables

Recipe By :Recipe courtesy Emeril Lagasse via Television Food Network

Serving Size : 4 Preparation Time 0

Categories :

Amount Measure Ingredient -- Preparation Method

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For the Herb Roasted Chicken:

1 whole chicken -- (3 1/2 to 4-pound)

1 1/2 tablespoons salt

2 teaspoons fresh ground black pepper

1 tablespoon minced garlic

1 tablespoon fresh thyme leaves -- chopped

1/2 tablespoon fresh sage -- leaves; chopped

2 tablespoons fresh parsley -- chopped, reserve the parsley stems; see directions

1/2 cup olive oil

1 large lemon -- quartered

2 each bay leaves

For the Baby Root Vegetables:

1/4 pound turnips -- Baby Turnips; peeled and stem ends trimmed

1/4 pound carrots -- Baby Red Carrots; peeled and stem ends trimmed

1/4 pound baby carrots -- peeled and stem ends trimmed

1/4 pound beets -- Baby Golden Beets; peeled and stem ends trimmed

1/4 pound beets -- Baby Red Beets; peeled and stem ends trimmed

1/4 pound fingerling potatoes -- halved

1 1/2 teaspoons salt

1/2 teaspoon fresh ground black pepper

1/4 cup olive oil

Preheat the oven to 475 degrees F.

Directions

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 olive oil. Rub the 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 a saute pan, and put it into the oven.

Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.

For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.

Description:

"The chicken is seasoned with salt and pepper. A rub of garlic, thyme, sage, parsley and olive oil is then spread on the chicken. Baked and served with baby root vegetables."

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Comments

momo_55grandma 10 months ago said:
Love the seasonings and root veggies for this recipeand the Lemon caught my eye love lemon on chicken. Thanks Chef high5

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