Roasted Chicken with Harvest Vegetables
This roaster is oven-ready and equally suited to family suppers or festive parties. If you’d like, substitute other root vegetables, such as fennel, turnips, beets, or sweet potatoes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldnplump.com.
Cooking tools:
- Roasting pan
- Roasting rack
- Oven
- Pop-up timer
- Instant-read thermometer
- Mixing bowl
- Cooking spray
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Baster
- Spoon
- Pan
- Colander
- Peeler
- Tongs
- Kitchen towel
- Aluminum foil
- Pot
Ingredients
- 1 (6 pounds) Gold'n Plump® Whole Chicken
- 1 orange, peeled, halved, and thinly sliced
- 6 cloves garlic, peeled and halved
- 1 tablespoon fennel seed, crushed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup water, or as needed
- 16 new potatoes, quartered
- 4 parsnips, peeled and cut into 1-inch chunks
- 2 onions, peeled and cut into 1-inch wedges
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