Roasted Chicken With Potatoes, Carrots, and Turnips

Name: Roasted Chicken With Potatoes, Carrots, and Turnips
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 6 carrots, peeled and cut into 2-inch lengths; 3 kilograms whole chickens (raw, with skin); 1 Tbsp chopped fresh thyme; 1 Tbsp grated lemon zest; 3 Tbsps olive oil, divided; 567 grams 16 small red potatoes; 1 teaspoons salt; 4 smalls shallots, halved, peeled, and separated; 2 smalls turnips, peeled and each cut into 8 wedges

Roasted Chicken With Potatoes, Carrots, and Turnips

Roasted Chicken With Potatoes, Carrots, and Turnips might be just the main course you are searching for. This recipe serves 8. One serving contains 987 calories, 76g of protein, and 65g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of pepper, lemon zest, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Chicken Drumsticks

Lemon Zest

Olive Oil

Whole Chicken

Potato

Shallot

Carrot

Turnip

Pepper

Thyme

Chicken Wings

Salt

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

Roasting Pan

Bowl

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.

Ingredients you will need

Vegetable