Roasted Chicken with Root Vegetables

Roasted Chicken with Root Vegetables

Roasted Chicken with Root Vegetables

November 11, 2012 -

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Something about the cool air and the snow made me want to roast a chicken yesterday. There is just something about warm, comfort food that makes you feel all cozy inside. That’s just what this roast chicken did. I’ve never actually roasted a chicken, so this was a new adventure, but a fun one! Once you get past the whole giblet removal and prep work, it’s actually very simple! And if any of you have roasted a turkey, then a chicken will be a piece of cake. This is a simple recipe that I’m sure most of you can handle!

Ingredients

  • 1 (5-6lb) roasting chicken
  • 40 sprigs of thyme
  • 2 heads of garlic, peeled and roughly chopped
  • 20 sprigs of oregano
  • 1 lemon, cut in half
  • 1/2 cup unsalted butter, melted
  • salt and pepper
  • 5 medium sized carrots, peeled and chopped into large pieces
  • 5 medium sized parsnips, peeled and chopped into large pieces
  • 5 turnips, peeled and quartered
  • 3 medium sized sweet onions, peeled and quartered
  • 1 fennel, greens removed and chopped into large pieces
  • 1/4 cup olive oil
  • drippings from chicken
  • 3/4 cup of white wine
  • 3/4 cup of chicken stock
  • 1/4 cup all purpose flour
  • salt and pepper
Read the whole recipe on Cooking and Beer