Perfect Roasted Chicken And Root Vegetables Recipe

Name: Perfect Roasted Chicken And Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 carrot, peeled and cut into thirds; 1 celery rib, cut into thirds; 1 medium onion, peeled and cut into half; 1 (3 1/2-4 lb) whole chickens, rinsed and patted dry; 1 tablespoon kosher salt; white pepper; 1 lemon, halved; 2 fresh bay leaves; 1/2 cup dry white wine; PASTE; 6 garlic cloves, smashed, roughly chopped; 4 sprigs rosemary, roughly chopped, substitute dried; 2 tablespoons olive oil; 2 tablespoons unsalted butter, at room temperature; GRAVY; 1 cup chicken stock; 1 cup dry white wine; 1 -2 tablespoon cornstarch flour; ROASTED ROOT VEGETABLES; 2 -3 carrots, large, peeled and cut into 3rds; 2 parsnips, large, peeled and cut into 3rds; 2 onions, large, peeled, cut into thick slices; 2 -3 tablespoons olive oil; kosher salt or sea salt

Servings: persons

1 carrot, peeled and cut into thirds
1 celery rib, cut into thirds
1 medium onion, peeled and cut into half
1 (3 1/2-4 lb) whole chickens, rinsed and patted dry
1 tablespoon kosher salt
white pepper
1 lemon, halved
2 fresh bay leaves
1/2 cup dry white wine
PASTE
6 garlic cloves, smashed, roughly chopped
4 sprigs rosemary, roughly chopped, substitute dried
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
GRAVY
1 cup chicken stock
1 cup dry white wine
1 -2 tablespoon cornstarch flour
ROASTED ROOT VEGETABLES
2 -3 carrots, large, peeled and cut into 3rds
2 parsnips, large, peeled and cut into 3rds
2 onions, large, peeled, cut into thick slices
2 -3 tablespoons olive oil
kosher salt or sea salt

1
Preheat the oven to 500u00b0F.
2
You will need a 9 x 13-inch roasting pan with rack. Place roaster on the bottom most oven rack. Reserve the top rack for the roasted root vegetables.
3
Season the chicken both inside and out with the kosher salt and white pepper.
4
In a small bowl, combine the garlic, rosemary, olive oil and butter to make a paste.
5
Rub the chicken both inside and out with the garlic rosemary blend. Place chicken in the roasting pan on a rack to raise it out of the fatty drippings.
6
Pour 1 C water into the roasting pan, NOTE: watch to refill during first 30 minutes of roasting.
7
Squeeze the lemon halves over the chicken and place the rinds inside the cavity.
8
Place the bay leaves, 1 carrot halved, 1 stalk of celery halved and 1/2 onion in the cavity.
9
Pour 1/2 cup of wine inside the cavity.
10
Place the pan in the oven and roast the chicken uncovered at 500u00b0 for 30 minutes. Add water to the bottom of the roasting pan as needed. Drippings will burn & smoke!
11
In the mean time, prepare: Roasted Root Vegetables:
12
Combine root vegetables with olive oil, spread on a baking sheet, sprinkle wit salt and bake until chicken is done. They will be carmalized on the bottom.
13
Reduce the oven temperature to 350u00b0, cover with foil tent and continue baking until the juices run clear. To test this, insert a thermometer in the thickest part of a breast meat. It should register at 160 degrees internal temperature.
14
Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving. Cover with a foil tent until ready to carve & serve.
15
Pour off excess fat from pan and return to heat. Whisk in 1 T flour or cornstarch, chicken stock, white wine, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened. Strain if necessary.
16
Serve chicken with mashed potatoes & gravy on the side.

1094

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 24 ingredients. The key ingredients include: 1 carrot, peeled and cut into thirds, 1 celery rib, cut into thirds, 1 medium onion, peeled and cut into half, 1 (3 1/2-4 lb) whole chickens, rinsed and patted dry, and more.

Yes, Perfect Roasted 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!

Perfect Roasted Chicken And Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions