Herb Roasted Chicken with Root Vegetables

February 03, 2019

Herb Roasted Chicken with Root Vegetables



Ingredients
One 4-pound complete chicken

6 tablespoons olive oil

2 teaspoons finely chopped recent rosemary, plus 3 sprigs for the cavity

2 tablespoons chopped recent thyme, plus four sprigs for the cavity

1 tablespoon finely chopped recent sage, plus 3 sprigs for the cavity

1 1/2 teaspoons red pepper flakes

2 cloves garlic, finely grated, plus the last head of garlic, halved horizontally to disclose the cloves in every half

Zest of one lemon plus 1/2 lemon

Kosher salt and freshly flooring black pepper

Kosher salt and freshly flooring black pepper

2 bay leaves

1 pound rutabaga, peeled and cut into 3/4-inch cubes

4 narrow carrots, peeled

1 medium turnip (about 1/2 pound), peeled and cut into 3/4-inch wedges


Directions

Preheat the oven to 375 ranges F. Place the chook on a rimmed baking pan.
In a small bowl, stir to mix the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chook throughout with half of the herb oil, being certain to unfold a few beneath the pores and pores and dermis of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
Place the rutabaga, carrots and turnips in a enormous bowl. Toss to coat with the last herb oil. Scatter the vegetables round the chook and move to the oven. Roast till the vegetables are mushy and the chook is cooked through, with an instant-read thermometer inserted on the thickest level of the thigh studying 160 ranges F, about 1 hour 15 minutes. Let relaxation 10 minutes earlier than carving. Serve with the vegetables.
source: foodnetwork.com

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