Casserole Roast Chicken and Root Vegetables Recipe

Name: Casserole Roast Chicken and Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon vegetable oil; One 4-pound chicken; Salt; Freshly ground pepper; 1 tablespoon rosemary; 3 medium carrots, cut into 3/4-inch dice; 2 medium onions, diced; 2 small white turnips, peeled and cut into 3/4-inch dice; 1 large Yukon Gold potato, peeled and cut into 3/4-inch dice; 1 cup peeled, diced banana squash or 1 large parsnip, peeled and cut into 3/4-inch dice; 1/2 medium celery root, peeled and cut into 3/4-inch dice

Servings: persons

1 tablespoon unsalted butter
1 tablespoon vegetable oil
One 4-pound chicken
Salt
Freshly ground pepper
1 tablespoon rosemary
3 medium carrots, cut into 3/4-inch dice
2 medium onions, diced
2 small white turnips, peeled and cut into 3/4-inch dice
1 large Yukon Gold potato, peeled and cut into 3/4-inch dice
1 cup peeled, diced banana squash or 1 large parsnip, peeled and cut into 3/4-inch dice
1/2 medium celery root, peeled and cut into 3/4-inch dice

1
Preheat the oven to 350.
2
In a large enameled cast-iron casserole, melt the butter in the oil over moderately high heat.
3
Season the chicken inside and out with salt and pepper.
4
Add the rosemary to the cavity and tie the legs together.
5
Set the chicken in the casserole on 1 breast and cook until browned, about 4 minutes.
6
Carefully turn the chicken onto its other breast and cook until browned, about 4 minutes longer.
7
Turn the bird on its back, scatter all the vegetables around it and season with salt and pepper.
8
Cover and roast in the oven for about 1 1/4 hours, or until the juices run clear when a thigh is pierced; stir the vegetables every 20 minutes or so.
9
Transfer the chicken and vegetables to a platter, cover and keep warm.
10
Skim the fat from the juices in the casserole.
11
Boil, stirring, until reduced to 1/2 cup.
12
Season with salt and pepper.
13
Pour the sauce over the chicken and serve.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon vegetable oil, One 4-pound chicken, Salt, and more.

Yes, Casserole Roast Chicken and Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Casserole Roast Chicken and Root Vegetables

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