Roasted Chicken and Root Veggies
photo by Outta Here
- Ready In:
- 2hrs 30mins
- 1 (3 lb) chicken, washed and patted dry
- 10 white pearl onions, peeled
- 10 garlic cloves, peeled
- 6 medium shallots, peeled
- 2 medium carrots, peeled, cut in 1 inch chunks
- 3 medium potatoes, scrubbed and cut in 1/2 inch slices
- 1 small rutabaga, peeled and cut in 1 inch cubes
- 1⁄4 cup olive oil
- 1⁄2 cup chicken broth
- 4 fresh rosemary sprigs
- 1⁄2 teaspoon italian seasoning
- seasoning salt
- lemon pepper
- Preheat oven to 450 degrees.
- Place washed chicken in a large baking dish.
- Toss veggies in olive oil and then place around chicken.
- Pour the chicken broth over veggies and chicken, sprinkle with the Italian seasoning.
- Add seasoned salt and lemon pepper to taste.
- Lay rosemary sprigs over all.
- Bake in preheated oven for 1-1/2 to 2 hours, basting frequently.
- Remove the rosemary sprigs before serving.
Questions & Replies
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Great recipe - the entire family loved it! I am lucky to have a convection oven so the chicken was not dry - it was moist and tender - I had fresh asparagus so I threw it in during the last half hour - I will defintely be making this again! We easily fed 6 with leftovers! Thanks for sharing - could easily add different squash, turnips, parsnips, radishes - the variations are endless!
Great elegant roasted chicken recipe! After reading reviews that it can be a little dry, I decided to "blast" the chicken as Kittencal suggests by roasting it at 450 for 20 minutes and then 400 for the remaining hour to seal in the juices. I also added 1.5 tbs of butter under the skin of each breast and coated the bird in a little oil prior to adding spices. I usually buy good quality free range birds from Trader Joe's or Outpost, but bought a cheap Roundy's one to save $. Bad idea! This recipe is so beautifully simple in flavors that you really need to use a good bird (I think the one we bought was old and it definitely had an off flavor). Next time (and there definitely will be one!) I'll buy a good quality bird and maybe add brussels sprouts as Mikekey did because they add such a nice color. Yummmm! thanks Paula!
Delicious! I made a few adjustments. I stuffed the chicken with lemon and onions and added some extra herbs and seasonings (thyme, chili powder, garlic powder) and squeezed some lemon juice over the chicken since I didn't have lemon pepper. I used less oil and skipped the chicken broth as well and it came out fine. The skin was crispy and the meat was juicy and wonderful. And the vegetables were really tasty too. Thank you!
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I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.