Rustic Roasted Chicken Recipe

Name: Rustic Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 1 1/2 lb fingerling potato, washed and halved; 2 large carrots, peeled and cut into 1 inch ieces; 2 large parsnips, peeled and cut into 1 inch pieces; 10 shallots, peeled and halved; 5 cloves garlic, peeled; 3 tablespoons extra virgin olive oil; salt & freshly ground black pepper; 1 lemon; 2 (3 1/2 lb) organic chicken; 4 tablespoons unsalted butter, room temperature; 4 sprigs fresh tarragon; 4 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 cup dry white wine or 1 cup chicken broth; sea salt, to serve

Servings: persons

1 - 1 1/2 lb fingerling potato, washed and halved
2 large carrots, peeled and cut into 1 inch ieces
2 large parsnips, peeled and cut into 1 inch pieces
10 shallots, peeled and halved
5 cloves garlic, peeled
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
1 lemon
2 (3 1/2 lb) organic chicken
4 tablespoons unsalted butter, room temperature
4 sprigs fresh tarragon
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup dry white wine or 1 cup chicken broth
sea salt, to serve

1
Preheat oven to 425*F.
2
Toss the potatoes, carrots, parsnips, shallots, mushrooms, and garlic with the oil and a generous pinch of salt and pepper in a large roasting pan.
3
Cut the lemon inhalf, and rub the chickens with the lemon flesh and then the butter; season the birds generously with salt and pepper.
4
Place half a lemon and two sprigs each of tarragon, rosemary and thyme in the cavity of each chicken.
5
Arrange the chickens on top of the vegetables, and roast in the lower half of the oven for 45 minutes to 1 hour, or until the chickens are cooked and the skin is crisp, basting the chickens every 20 minutes.
6
If the birds are not crisp, increase the oven temperature to 475*F for the last 10 to 15 minutes of cooking.
7
Remove from the oven, cover the chickens loosely with aluminum foil, and allow the chickens and vegetables to rest in the pan for 20 minutes.
8
Remove the chickens and vegetables to a platter, pour off the fat in the pan, deglaze with the wine or broth and season to taste with salt and pepper.
9
Sprinkle the carved chicken and vegetables with the sea salt and serve with the pan juices.

446

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 15 ingredients. The key ingredients include: 1 - 1 1/2 lb fingerling potato, washed and halved, 2 large carrots, peeled and cut into 1 inch ieces, 2 large parsnips, peeled and cut into 1 inch pieces, 10 shallots, peeled and halved, and more.

Yes, Rustic Roasted Chicken 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.

Rustic Roasted Chicken

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