Garlic-Roasted Chicken and Root Vegetables

Name: Garlic-Roasted Chicken and Root Vegetables
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 6 baby red potatoes, halved; 1 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper, plus more for seasoning; 4 mediums carrots, peeled and halved lengthwise; 3 kilograms chicken, rinsed and patted dry; 1 teaspoon chopped fresh rosemary; 2 teaspoons chopped fresh rosemary; 5 sprigs fresh rosemary; 1 teaspoon chopped fresh thyme; 2 teaspoons chopped fresh thyme; 5 sprigs fresh thyme; 1 clove garlic, peeled; 3 large cloves garlic, minced; 1 teaspoons kosher salt; 1 teaspoon kosher salt, plus more for seasoning; 4 servings Kosher salt and freshly ground black pepper; 1 lemon, quartered; 1 teaspoons fresh lemon juice (from 1/2 large lemon); 118 milliliters low-salt chicken broth; 3 Tbsps extra-virgin olive oil; 2 larges parsnips, peeled and quartered lengthwise; 227 grams large shallots (about , peeled and halved; 6 Tbsps (3/4 stick) unsalted butter, at room temperature

You can never have too many main course recipes, so give Garlic-Roasted Chicken and Root Vegetables From preparation to the plate, this recipe takes about 2 hours and 35 minutes. If you have parsnips, thyme, olive oil, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert.

Instructions

Watch how to make this recipe.

Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.

Equipment you will use

Oven

For the butter: In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.

Ingredients you will need

Lemon Juice

Rosemary

Butter

Garlic

Pepper

Thyme

Salt

Equipment you will use

Bowl

For the chicken: Tuck the wings under the chicken.

Ingredients you will need

Whole Chicken

Chicken Wings

Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity.

Ingredients you will need

Salt And Pepper

Whole Chicken

Butter

Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string.

Ingredients you will need

Rosemary

Lemon

Thyme

Equipment you will use

Kitchen Twine

Place the chicken in a large roasting pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Roasting Pan

Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.

Ingredients you will need

Chicken Breast

Whole Chicken

Butter

For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.

Ingredients you will need

Vegetable

Parsnip

Potato

Rosemary

Shallot

Carrot

Garlic

Pepper

Thyme

Salt

Cooking Oil

Equipment you will use

Bowl

Arrange the vegetables around the chicken in a single layer.

Ingredients you will need

Vegetable

Whole Chicken

Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours.

Ingredients you will need

Chicken Thighs

Vegetable

Broth

Equipment you will use

Kitchen Thermometer

Let the chicken rest for 20 minutes.

Ingredients you will need

Whole Chicken

Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed.

Ingredients you will need

Salt And Pepper

Vegetable

Whole Chicken

Equipment you will use

Measuring Cup