Roasted Chicken With Potatoes, Carrots, and Turnips Recipe

Pair chicken with roasted root vegetables like potatoes, carrots, and turnips for any hearty winter meal.

Ingredients

  • 2 (3 1/2-pound) whole chickens (raw, with skin)
  • 3 tablespoons essential 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 reduce 2-inch lengths
  • 2 small turnips, peeled and each cut into 8 wedges

Nutritional Information

  • Calories per serving 414
  • Fat per serving 17g
  • Saturated fat per serving 4g
  • Monounsaturated fat per serving 8g
  • Polyunsaturated fat per serving 3g
  • Protein per serving 46g
  • Carbohydrate per serving 18g
  • Fiber per serving 3g
  • Cholesterol per serving 135mg
  • Iron per serving 3mg
  • Sodium per serving 353mg
  • Calcium per serving 55mg
  • Calories per serving 414
  • Fat per serving 17g
  • Saturated fat per serving 4g
  • Monounsaturated fat per serving 8g
  • Polyunsaturated fat per serving 3g
  • Protein per serving 46g
  • Carbohydrate per serving 18g
  • Fiber per serving 3g
  • Cholesterol per serving 135mg
  • Iron per serving 3mg
  • Sodium per serving 353mg
  • Calcium per serving 55mg

How to really make it

Step 1

Preheat the oven to 400o.

Step 2

Truss chickens: Tuck wings underneath the chicken, tie drumsticks together with kitchen string; tie another string round the tailgate end from the chicken, securing the wings and thighs. Rub each chicken with 1 tablespoon essential 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. Tennis ball so the shallots, potatoes, carrots, and turnips using the remaining 1 tablespoon essential olive oil and 1/4 teaspoon each pepper and salt in a large bowl; increase the roasting pan.

Step 3

Roast for Half an hour, brush both chickens with juices in pan, and stir vegetables. Continue roasting, stirring, and brushing every 15 minutes, for One hour longer, or until juices of thigh run clear when pierced with a paring knife, and vegetables are tender.

Step 4

Remove the chickens from roasting pan, and let stand for Ten minutes before carving. Toss vegetables with pan juices. Drain excess juice.

Step 5

Carve the chickens, arrange on a platter with vegetables, and serve hot.

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