Herb Crusted Roast Chicken And Root Vegetables

Herb Crusted Roast Chicken And Root Vegetables

This is probably my favorite way to eat chicken.  Except for hot wings.  And fried chicken.  Or chicken and dumplings.  Or roast chicken pho.  Ok, fine.  Obviously, chicken is delicious in all of its myriad of preparations.  But THIS one is simple and rich all at the same time.

Let’s talk turnips.  I just came into liking turnips literally a year ago.  People who enjoy horseradish like those big gnarly turnips with the purple shoulders.  I  find them revolting.  Then I discovered Tokyo turnips and my life changed forever.  They look like pure white little balls of snow.  This past winter, I even tried regular turnips, although I admit I bought only the smallest available.  I guess you could say I didn’t fall off the turnip truck….instead I hitched a ride!   And it’s been a blast!

I’ve spent my life roasting chicken with the same old trio of onion, carrots, and celery.  Switching this to potatoes, carrots, and baby turnips happened by accident about a year and a half ago and I’ve been sold ever since.  I usually put a little chicken broth and white wine in the bottom of the dish before putting it in the oven.  But I was out of chicken broth so I just used wine.  The result was succulent….the chicken drips all over the vegetables and mixes with the wine and the pan sauce is drinkable.

The herb crust is so easy….it’s just these things…rosemary, thyme, kosher salt, pepper, and olive oil.  You can even squeeze a bit of lemon juice in there for a little zip.  I spatchcocked the chicken, otherwise I’d cut a lemon in half and put the two halves inside the cavity of a whole bird.  And I’ve done this recipe with already cut pieces of chicken, like a four pack of bone in skin on breasts, for example.

I made it for my girlfriend Pam the day before yesterday….she’s recovering from surgery.  Her husband claimed to hate turnips.  Yeah, ok.  We’ll see about that!  They’ve asked me to make it again tonight and her husband loved it!  Mission accomplished.  Just call me the turnip whisperer.

Herb Roasted Chicken And Root Vegetables


For The Chicken:

  • 1 whole chicken spatchcocked
  • 2 tablespoons fresh rosemary minced
  • 2 tablespoons fresh thyme destemmed
  • Kosher salt and pepper to taste
  • Juice from half a lemon optional
  • Olive oil

For The Vegetables:

  • 4 large carrots peeled and chopped to match the size of the potatoes
  • 6-8 baby potatoes
  • 6 baby turnips about the size of golf balls cut in half
  • 1 cup more or less dry white wine


  • 1.) Preheat the oven to 375 and arrange the rack on the lower middle.
  • 2.) In a small bowl mix the herbs, salt, pepper, and optional lemon juice.  Add just enough olive oil to make a paste that will stick to the chicken.  Set aside.
  • 3.) Arrange all the vegetables on the bottom of a casserole dish and pour the white wine over them.  Place the chicken on top and smear the herb mixture all over the chicken.  Don't worry if little bits of the mixture fall onto the vegetables.  It's all good!  Make sure you get the herb mixture under the wings and in all the nooks and crannies.
  • 4.) Cook for about an hour rotating half way through.  Let the chicken rest for about 10-15 minutes and serve.  Wash your hands before licking your fingers!