Roasted Chicken with Root Vegetables
Roast a whole chicken with rosemary, orange, beets, carrots, turnips, and onions. This comforting one-pan dinner serves 4 with vegetables and savory pan juices.
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.almanac.com.
Cooking tools:
- Roasting pan
- Oven
- Instant-read thermometer
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Kitchen towel
- Serving platter
- Tongs
- Spoon
- Paper towel
- Carving knife
- Kitchen shears
- Plate
Ingredients
- 1 chicken, approximately 3 pounds
- 2 tablespoons canola or vegetable oil, divided
- kosher or sea salt, to taste
- 2 sprigs fresh rosemary
- 1 small orange, quartered
- 1 turnip, peeled and cut into 1-inch pieces
- 4 to 6 red or yellow beets, peeled and halved if small, quartered if large
- 2 medium onions, quartered
- 3 carrots, peeled and sliced
- freshly ground black pepper, to taste
- one lemon, halved (optional)
- 3 tablespoons salted butter (optional)
- 1 tablespoon sugar (optional)
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