Herb Roasted Chicken With A Mix Of Roasted Baby Root Vegetables
From chef2 16 years agoIngredients
- herb roasted chicken with a Mix of roasted Baby Root vegetables shopping list
- Recipe By :Recipe courtesy Emeril Lagasse via Television Food Network shopping list
- Serving Size : 4 Preparation Time 0 shopping list
- Categories : shopping list
- Amount Measure Ingredient -- Preparation Method shopping list
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- For the herb roasted Chicken: shopping list
- 1 whole chicken -- (3 1/2 to 4-pound) shopping list
- 1 1/2 tablespoons salt shopping list
- 2 teaspoons fresh ground black pepper shopping list
- 1 tablespoon minced garlic shopping list
- 1 tablespoon fresh thyme leaves -- chopped shopping list
- 1/2 tablespoon fresh sage -- leaves; chopped shopping list
- 2 tablespoons fresh parsley -- chopped, reserve the parsley stems; see directions shopping list
- 1/2 cup olive oil shopping list
- 1 large lemon -- quartered shopping list
- 2 each bay leaves shopping list
- For the Baby Root Vegetables: shopping list
- 1/4 pound turnips -- Baby turnips; peeled and stem ends trimmed shopping list
- 1/4 pound carrots -- Baby Red carrots; peeled and stem ends trimmed shopping list
- 1/4 pound baby carrots -- peeled and stem ends trimmed shopping list
- 1/4 pound beets -- Baby Golden beets; peeled and stem ends trimmed shopping list
- 1/4 pound beets -- Baby Red beets; peeled and stem ends trimmed shopping list
- 1/4 pound fingerling potatoes -- halved shopping list
- 1 1/2 teaspoons salt shopping list
- 1/2 teaspoon fresh ground black pepper shopping list
- 1/4 cup olive oil shopping list
- Preheat the oven to 475 degrees F. shopping list
How to make it
- 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."
The Rating
Reviewed by 3 people-
love the seasonings and root veggies for this recipeand the Lemon caught my eye love lemon on chicken. Thanks Chef high5
momo_55grandma in Mountianview loved it
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