 |
|
|
 |
|||||
|
|||||
|
|
|
|
|
|
JeremyCooks.com
Roast Chicken with Root Vegetables
Serves 4
1 bulb fennel, thinly sliced
4 carrots, diced (1/2 inch thick)
2 yellow onions, halved, cut into thirds
2 turnips peeled, diced (1 inch thick)
5 red potatoes, quartered
1/4 cup olive oil
1 (4 lb.) roasting chicken
2 shallots, halved
3 garlic cloves
1 orange, quartered
1 lemon, halved
1 bunch thyme and rosemary
6 tablespoons butter, room temperature
1 tablespoon kosher salt
½ tablespoon freshly cracked pepper
Preheat the oven to 475°F
In a medium size roasting pan toss the fennel, carrots, onion, turnips, potatoes and 3 tablespoons olive oil (reserve 1 tablespoon) together, season with salt and pepper. Thoroughly wash the chicken and remove any giblets. Pat the chicken completely dry and stuff the cavity with one lemon half and one orange wedge, shallots, garlic, rosemary and thyme. Add the remaining lemon half and orange wedges to the roasting pan.
Begin to truss the chicken by placing it with the legs facing you. Tuck the wings under the bird. Cut a long piece of kitchen twine (3 ft) and center it under the neck and the breast. Pull the twine up and over the breast toward you. Knot the twine, pulling it tight. Bring the ends of the twine around the ends of the drumsticks and straight up. Tie to pull the ends of the drumsticks together, then again to secure the knot.
Drizzle the remaining tablespoon of olive oil over the chicken and thoroughly rub the butter all over the skin. Generously season with salt and pepper. Make a well in the middle of the roasting pan, pushing the vegetables aside. Place the chicken in the well and roast in the oven for 20 minutes. Lower the temperature to 425°F and continue roasting for 1 hour and 10 minutes until golden brown and cooked.
Slice the chicken, place on a platter and serve with roasted vegetables.