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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Casserole Roast Chicken and Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions