Roasted Chicken with Root Vegetables
Prepared with roasted turnips, beets, onions, carrots, citrus, and fresh herbs, this roasted chicken recipe is a flavorful favorite.
Roasted Chicken with Root Vegetables
Photo Credit : Heath RobbinsPrepared with roasted turnips, beets, onions, carrots, citrus, and fresh herbs, this roasted chicken recipe is a flavorful favorite.
Yield:
4 servingsIngredients
1 3-pound chicken, naturally raised
2 tablespoons canola oil, divided
Kosher or sea salt
2 fresh rosemary sprigs
1 small orange, quartered
small Macomber or other local white turnip, peeled, cut into 1-inch pieces
4-6 red or yellow beets, peeled and halved if small, quartered if larger
2 medium-size yellow onions, peeled and quartered
3 carrots, peeled
Freshly ground black pepper
Instructions
Heat oven to 450°. Rub outside of chicken with 1 tablespoon oil; season with a few pinches of salt. Stuff cavity with rosemary and squeeze orange pieces to release juices. Scatter vegetables in a roasting pan. Toss with remaining oil and a pinch of salt and pepper. Place chicken on top of vegetables breast side up. Roast 30 minutes; then 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 pan juices.
