Roasted Natural Chicken with Roots
By Yankee Magazine|Aug 29 2006|
Yield
4 servings
Total Time
30 minutes
Ingredients
1 3-pound naturally raised chicken
2 tablespoons canola oil, divided
Kosher or sea salt, to taste
2 sprigs fresh rosemary
1 small juicing orange, quartered
1 small Macomber or local white turnip, peeled and cut into 1-inch pieces
4 to 6 red or yellow beets, peeled and halved if small, quartered if larger
2 medium yellow onions, peeled and quartered
3 carrots, peeled
Freshly ground black pepper, to taste
Instructions
Heat oven to 450°. Rub outside of chicken with 1 tablespoon oil, then season with a few pinches of salt.
Stuff cavity with rosemary and orange, squeezing orange pieces to release juices. Scatter vegetables in a roasting pan, then toss with remaining 1 tablespoon oil and a pinch of salt and pepper. Place chicken on top of vegetables and cook breast side up.
After about 30 minutes, lower oven temperature to 350° and cook 30 to 45 minutes longer, or until a thermometer inserted into the thigh reads 165°. Remove from oven and let rest 20 minutes before slicing. Serve with roasted vegetables and juices from the pan.
Loved this recipe…but I made some modifications. For veggies use: onions, beets, sunflower root, bella mushrooms, acorn squash, patty pan squash, Idaho potato, elephant garlic, carrots and parsnip. Then season the veggies with rosemary, basil and tarragon. Enjoy!