Photo: Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables Recipe
Ingredients
Herb Roasted Chicken:
- 1 (3 1/2 to 4-pound) whole chicken
- 1 1/2 tablespoons salt
- 2 teaspoons black pepper
- 1 tablespoon minced garlic
- 1 tablespoon chopped thyme leaves
- 1/2 tablespoon chopped sage leaves
- 2 tablespoons chopped parsley leaves (reserve the parsley stems)
- 1/2 cup olive oil
- 1 lemon, quartered
- 2 bay leaves
Baby Root Vegetables:
- 1/4 pound baby turnips, peeled and stem ends trimmed
- 1/4 pound baby red carrots, peeled and stem ends trimmed
- 1/4 pound orange carrots, peeled and stem ends trimmed
- 1/4 pound baby golden beets, peeled and stem ends trimmed
- 1/4 pound baby beets, peeled and stem ends trimmed
- 1/4 pound fingerling potatoes, halved
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
Directions
Preheat the oven to 475 degrees F.
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.
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By katrinaathomas
on December 27, 2012
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*my personal favorite chicken recipe* Delicious! This one became an instant family favorite. I've made it many times now, we all love it!!
By LynnAG123
on December 11, 2012
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LOVED IT! I had no fresh herbs, so used dry (thyme/oregano. Lots of them, so the oil/herbs/garlic were almost a paste. I rubbed that inside, outside and under the skin. Then I melted some butter and added the herbs/garlic to it and rubbed that all over the veggies. They both came out perfect! And it was easy and worth the smokey kitchen! Roasting the veggies seperately kept them from getting wet and "goopy" from the chicken juices. Used the roasted veggies the next day to make a soup. It's a keeper!
By katelynn.did
on November 07, 2012
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My husband and I were pleasantly surprised how well this turned out. The fresh herbs and garlic make for a very flavorful dish. This was even great as a left over dish! We will definitely make this again!
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