Chicken Roasted with Herbs and Root Vegetablescomments (4) August 6th, 2008
4–5 lb. roasting chicken
Handful of fresh herbs chosen from the following: herbes de Provence, rosemary and garlic, thyme with a quartered orange or lemon (squeeze the citrus as you put it into the cavity of the chicken), sage with a coarsely chopped apple and onion
3 lb. assorted root vegetables, scrubbed clean and cut into 2-in. pieces. Choose from new potatoes, carrots, turnips, shallots, onions, parsnips, celeriac.
4 to 6 servings
Heat the oven to 450°F. Rinse and dry the chicken, and place it in a large roasting pan. Stuff the cavity with the herbs. If desired, loosen the breast skin and slip 2 or 3 sprigs of the herbs between the skin and the flesh. Tuck the wings under the body and tie the drumsticks together. Brush the chicken with olive oil. Put it in the oven and baste as often as you can—every 10 to 15 min. is good.
When the chicken has been roasting 15 min., toss the vegetables with enough olive oil to coat them and place around the chicken. Stir the vegetables each time you baste. If the vegetables are ready before the chicken, remove them to another dish and keep them warm.
Roast the chicken about 20 min. per pound. It is done when the internal temperature in the fleshy part of the thigh reaches 190˚F, or when juices run clear.
When the chicken is done, tilt it to drain juices from the cavity. Place the bird on a platter and surround it with roasted vegetables. Stir the pan juices, skim off the fat, and serve the juices on the side. For a lower-fat dish, place the chicken on a rack and roast the vegetables in a separate pan.
Recipe by Frédérique Lavoipierre
from issue #14
posted in: herbs, potatoes, fall, main dish