Roasted Chicken With Potatoes, Carrots, And Turnips Recipe

Name: Roasted Chicken With Potatoes, Carrots, And Turnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3 1/2-pound) whole chickens (raw, with skin); 3 tablespoons olive oil, divided; 1 tablespoon grated lemon zest; 1 tablespoon chopped fresh thyme; 1 1/4 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 4 small shallots, halved, peeled, and separated; 16 small red potatoes (1 1/4 pounds); 6 carrots, peeled and cut into 2-inch lengths; 2 small turnips, peeled and each cut into 8 wedges

Servings: persons

2 (3 1/2-pound) whole chickens (raw, with skin)
3 tablespoons olive oil, divided
1 tablespoon grated lemon zest
1 tablespoon chopped fresh thyme
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 small shallots, halved, peeled, and separated
16 small red potatoes (1 1/4 pounds)
6 carrots, peeled and cut into 2-inch lengths
2 small turnips, peeled and each cut into 8 wedges

1
Preheat the oven to 400u00b0.
2
Truss chickens: Tuck wings under the chicken, tie drumsticks together with kitchen string; tie another string around the back end of the chicken, securing the wings and thighs. Rub each chicken with 1 tablespoon olive oil, half the lemon zest, and half the thyme. Season each chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper, and place them in a large roasting pan. Toss the shallots, potatoes, carrots, and turnips with the remaining 1 tablespoon olive oil and 1/4 teaspoon each salt and pepper in a large bowl; add to the roasting pan.
3
Roast for 30 minutes, brush both chickens with juices in pan, and stir vegetables. Continue roasting, stirring, and brushing every 15 minutes, for 1 hour longer, or until juices of thigh run clear when pierced with a paring knife, and vegetables are tender.
4
Remove the chickens from roasting pan, and let stand for 10 minutes before carving. Toss vegetables with pan juices. Drain excess juice.
5
Carve the chickens, arrange on a platter with vegetables, and serve hot.

433

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 10 ingredients. The key ingredients include: 2 (3 1/2-pound) whole chickens (raw, with skin), 3 tablespoons olive oil, divided, 1 tablespoon grated lemon zest, 1 tablespoon chopped fresh thyme, and more.

Yes, Roasted Chicken With Potatoes, Carrots, And Turnips 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.

Roasted Chicken With Potatoes, Carrots, And Turnips

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