Rustic Roasted Chicken
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
6-8
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
directions
- Preheat oven to 425*F.
- 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.
- Cut the lemon inhalf, and rub the chickens with the lemon flesh and then the butter; season the birds generously with salt and pepper.
- Place half a lemon and two sprigs each of tarragon, rosemary and thyme in the cavity of each chicken.
- 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.
- If the birds are not crisp, increase the oven temperature to 475*F for the last 10 to 15 minutes of cooking.
- 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.
- 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.
- Sprinkle the carved chicken and vegetables with the sea salt and serve with the pan juices.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This smells heavenly while baking in the oven AND the results are very flavourful! I did not use parnips or shallots only new potatoes, carrots, huge onion wedges, lots of garlic cloves! I did not have fresh tarragon, substituted fresh summer savoury. And of course, I deglazed with white wine! A very tasty dish, quick to assemble and I love the one pot cooking. Thanks Marie, for a lovely dinner. (
RECIPE SUBMITTED BY
MarieRynr
Chester, 0