Whole Chicken with Root Vegetables
ready in 2 h. 20 min.
This classic dish is rich in lean protein as well as vitamins and minerals from the root vegetables.
Serve this chicken with a simple side salad.
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- 2 cloves garlic cloves (chopped)
- 2 small Turnip (cut into wedges)
- 1 small Rutabaga (cut into wedges)
- 4 carrots (thickly sliced)
- 1 small onion (quartered)
- 4 potatoes (peeled and cut into chunks)
- 0.333 cup Oil
- 1 Tbsp Sesame seeds
- 4 lbs chicken
- ¼ cup butter
How healthy are the main ingredients?Sesame seedsgarlic cloveTurnipcarrotonionpotato
Heat the oven to 400°F.
Put all the vegetables, garlic and sesame seeds into a large bowl. Mix with 3 tablespoons of the oil and season to taste with salt and pepper.
Spread out the vegetables in a large roasting-tin.
Rub the remaining oil all over the chicken and season generously with salt and pepper.
Make a 'nest' in the centre of the vegetables and place the chicken in it. Rub the butter all over the chicken breast.
Put the tin in the oven and roast for about 1 1/2-1 3/4 hours until the vegetables are tender and the chicken is cooked. To test if the chicken is cooked -insert a skewer or knife into the chicken where the leg joins the body - the juices should run clear with no trace of pink. If necessary, return the chicken to the oven for more roasting, checking it every 5 minutes.
Transfer the chicken to a carving board and let it rest for 20 minutes.
Just before serving, put the tin of vegetables over a medium heat and reheat, turning the vegetables and glazing them with the pan juices.
Cut the chicken into serving pieces and serve with the vegetables.