Roasted Herbed Chicken and Vegetables Recipe

Name: Roasted Herbed Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1 ½ tablespoons dried herbes de provence; 1 tablespoon honey; 2 cups white wine; ½ cup extra virgin olive oil; 1 tablespoon fennel seed; 12 garlic cloves, unpeeled (8 whole, 4 crushed); 3 medium turnips, cut into 2-inch pieces; 1 small butternut squash, peeled, seeded, and cut into thick half moons (1 1/2 lbs); kosher salt; fresh coarse ground black pepper; 1 (4 lb) roasting chickens, wings tucked under body; 1 lemon; 1 bunch fresh thyme; 1 large yellow onion, but into thick wedges; 34 lb Brussels sprout, trimmed and halved; 34 lb cremini mushroom, left whole; 12 large sage leaves

Servings: persons

4 tablespoons butter
1 ½ tablespoons dried herbes de provence
1 tablespoon honey
2 cups white wine
½ cup extra virgin olive oil
1 tablespoon fennel seed
12 garlic cloves, unpeeled (8 whole, 4 crushed)
3 medium turnips, cut into 2-inch pieces
1 small butternut squash, peeled, seeded, and cut into thick half moons (1 1/2 lbs)
kosher salt
fresh coarse ground black pepper
1 (4 lb) roasting chickens, wings tucked under body
1 lemon
1 bunch fresh thyme
1 large yellow onion, but into thick wedges
34 lb Brussels sprout, trimmed and halved
34 lb cremini mushroom, left whole
12 large sage leaves

1
Heat oven to 375 degrees.
2
Melt butter and herbes de provence in a pot over medium heat.
3
Remove from heat and whisk in honey.
4
Cover; let herb butter steep for 20 minutes.
5
Combine wine, half the oil, fennel, whole garlic, turnips, squash, and salt and pepper in a bowl; set turnip mixture aside.
6
Season chicken with salt and pepper.
7
Peel rind from lemon in strips.
8
Halve lemon; set aside.
9
Put rind into cavity with remaining garlic and thyme.
10
Tie legs with twine; set chicken on a small roasting rack in a roasting pan.
11
Arrange turnip mixture around chicken; scatter with onions.
12
Brush chicken with some herb butter.
13
Roast, basting chicken herb butter and vegetables with pan juices, until turnips are just tender, about 1 hour.
14
Toss brussel sprouts, mushrooms, and sage leaves together in a bowl with remaining oil and salt and pepper; transfer to pan.
15
Continue roasting until a thermometer inserted in chicken's thigh registers 165 degrees, 25-30 minutes.
16
Transfer chicken to a platter, cover loosely with foil.
17
Return vegetables to oven, roast until very tender, 18-20 minutes.
18
Carve chicken, squeeze lemon over top and serve with vegetables.

1864

kcal

Calories

Fat

229

Carbs

144

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 18 ingredients. The key ingredients include: 4 tablespoons butter, 1 ½ tablespoons dried herbes de provence, 1 tablespoon honey, 2 cups white wine, and more.

Yes, Roasted Herbed Chicken and 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.

Roasted Herbed Chicken and Vegetables

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