Whole Roasted Chicken with Winter
Root Vegetables
Ingredients
3-4 pounds whole chicken, skin on,
giblets removed
3 medium carrots, peeled, cut into
bite-sized chunks
2 medium russet potatoes, cubed
1-2 pound butternut squash, peeled
and cubed
2-3 parsnips, peeled, cut into
bite-sized chunks
1 Tbsp olive oil
kosher salt and fresh ground black
pepper
fresh thyme and rosemary
Instructions
1. Preheat oven to 450 degrees F.
Remove chicken from fridge and allow to come to room temperature.
Be sure to remove giblets, if necessary.
2. Meanwhile, cut all your
vegetables. Place in a large bowl and drizzle with olive oil.
Season with salt, pepper, and herbs. Toss to combine. Set
aside.
3. Rinse the chicken under
running water. Place chicken in baking dish, roasting pan, or a shallow
baking pan like photographed above. Use a clean paper towel to pat the
chicken dry.
4. Generously salt and pepper
the chicken- inside and outside. Season with chopped herbs. Tuck
the wing tips under the body of the chicken. Place prepared
vegetables around chicken.
5. Roast chicken and
vegetables for 45-60 minutes. By this time the skin should be a nice
golden brown. To check for doneness, remove pan from oven and use an
instant-read thermometer to measure the temperature of the thighs. At 165
degrees, the chicken is safe to eat. However, I prefer to cook the tights
to at least 175-180 degrees. If thigh is not at temperature, place pan
back in the oven and cook for another 5-10 minutes. Then check
temperature again.
6. Once done, remove chicken
from roasting dish. Transfer to a cutting board or serving platter and
allow to rest for a little bit before cutting into. Slice the chicken and serve
with accompanying vegetables.
****The
veggies I used were awesome: I opted to use sweet potatoes, red bliss
potatoes, red onions, asparagus, golden beets and winter squash***
0 comments:
Post a Comment