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Roasted Chicken With Root Vegetables PDF Print E-mail
Written by Will   

This chicken recipe (inspired by Thomas Keller's Ad Hoc cookbook) puts to good use all of the root vegetables at the farmer's market right now. It is easy to prepare and there is only one pot to clean.

Whole Chicken
1 Whole Chicken
Fingerling Potatoes 1 Lb Fingerling Potatoes
Carrots 4 Carrots
Onion 1 Onion
Beets 4 Beets
Leeks 2 Leeks
Garlic 6 Cloves Garlic
Thyme 8 Sprigs Thyme
Olive Oil Olive Oil
Butter 4 Tbs Butter
Salt and Pepper Salt and Pepper
Chicken with Root Vegetables Roasted Chicken With Root Vegetables

Rinse the potatoes. Peel the carrots, onion, garlic, and beets. Quarter the onion and beets. Cut the carrots into two inch long pieces. Remove the dark green tops and the roots from the leeks. Cut in half lengthwise and rinse. Cut in half across. Place all in a Dutch over or a roasting pan along with three of the garlic cloves and two sprigs of thyme. Toss with olive oil and salt and pepper.

Once the chicken is near room temperature rinse it out and pat dry. Season the inside with salt and pepper and stuff with three garlic cloves and six sprigs of thyme. Truss the chicken with kitchen twine. Rub with olive oil and season with salt and pepper. Place breast side up on the bed of vegetables. Cut the butter up into chunks and place on the chicken.

Place into a 400 degree oven. Cook for half an hour and then flip. Cook for another half an hour and then remove from oven. Let rest for at least ten minutes before carving.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes