Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables

Recipe courtesy Emeril Lagasse, 2002

Show: The Essence of EmerilEpisode: Root Vegetables

Rated: 5 stars out of 5Rate itRead users' reviews (33)

RECIPE
COMMENTS & REVIEWS(33)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 35 min
Inactive Prep: 10 min
Cook: 1 hr 0 min
Total:: 1 hr 45 min

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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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Comments & Reviews

recipe Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables
Courtney Fort Wayne, IN 12-18-2008
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Can't screw it up
Rated: 5 stars out of 5

I love this recipe. I usually use dried herbs and add extra olive oil as well as salt the bird AND use the called for salt... in the oil mixture. So easy and delicious. I can't imagine someone saying it did not have enough flavor. The lemon gives the chicken a mild lemon-y taste and the meat is very tender. My husband requests this recipe ALL the time. If there are any leftovers (usually not much) I make a yummy chicken salad the next day.Read more
recipe Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables
Dianne Bloomington, MN 12-06-2008
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No Flavor!
Rated: 2 stars out of 5

I just love watching Emeril and this is the first recipe of his I tried. I followed all the directions but this chicken had... no flavor & was a little dry. I was very disappointed!Read more
recipe Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables
Kathy Manhattan, KS 10-27-2008
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Outstanding recipe! Delicious!
Rated: 5 stars out of 5

My picky teenage daughter requested I make this recipe after seeing it on the home page as a healthy autumn meal. She and... her friend loved it! She had never had some of these vegetables at all and was amazed at the flavor of the roasted vegetables and chicken! I did make additional olive oil/herb mixture for the vegetables and tossed them together and cooked them separatedly on a large cookie sheet. She requests this meal at least weekly and I don't mind since it's not too complicated to throw together fairly quickly. I don't have any problem with much smoke and actually cook the chicken a little longer depending on the size of the bird. I also cook the vegetables at least 15 minutes longer so that they are crispy. Amazing taste! Also, one more hint, I use kosher salt or sea salt, and that seems to help with the flavor. Thanks Emeril! Read more
recipe Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables
Quinshara Temple, GA 10-24-2008
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My chicken ! What happened !
Rated: 3 stars out of 5

I always wanted to try to roast a chicken but was so scared it wouldn't taste good.This recipe was ok! I thought the chicken... was juicy and tender but needed to have a little more seasoning for me. The aroma coming from the oven was just wonderful but I was disappointed when I tried it.I will prepare this chicken again but next time added more salt and pepper. Needs More of that BAM ! factor.Read more
recipe Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables
jen new albany, OH 09-24-2008
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YUMMY, EASY TUMMY PLEASY
Rated: 5 stars out of 5

This was my first attempt at roasting a chicken and while working with a raw bird grosses me out a bit, this recipe couldn't... have turned out more tender and delicious. It was so simple too. I substituted the sage and thyme with fresh from the garden rosemary and it turned out lovely. I also added the veggies to the same pan the chicken was already roasting in after 30 minutes. My husband quickly devoured it and complimented me to which I had to reply "don't thank me, thank Emeril"! I will definitely make this recipe again, perhaps for a dinner party.Read more
recipe Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables
Linda Country Club Hills, IL 09-11-2008
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This Chicken was Great!!!
Rated: 5 stars out of 5

I roasted the chicken to the letter. I put in all of the recommended ingredients as they were stated and the chicken was... realy good. I didn't do the veggies because I don't like beets. My husband says he would eat the chicken again.Read more