{"id":8105,"date":"2020-05-29T17:17:48","date_gmt":"2020-05-29T17:17:48","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=8105"},"modified":"2020-05-29T19:08:14","modified_gmt":"2020-05-29T19:08:14","slug":"herb-crusted-roast-chicken-and-root-vegetables","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2020\/05\/29\/herb-crusted-roast-chicken-and-root-vegetables\/","title":{"rendered":"Herb Crusted Roast Chicken And Root Vegetables"},"content":{"rendered":"

This is probably my favorite way to eat chicken.\u00a0 Except for hot wings.\u00a0 And fried chicken.\u00a0 Or chicken and dumplings.\u00a0 Or roast chicken pho.\u00a0 Ok, fine.\u00a0 Obviously, chicken is delicious in all of its myriad of preparations.\u00a0 But THIS one is simple and rich all at the same time.<\/p>\n

Let’s talk turnips.\u00a0 I just came into liking turnips literally a year ago.\u00a0 People who enjoy horseradish like those big gnarly turnips with the purple shoulders.\u00a0 I\u00a0 find them revolting.\u00a0 Then I discovered Tokyo turnips and my life changed forever.\u00a0 They look like pure white little balls of snow.\u00a0 This past winter, I even tried regular turnips, although I admit I bought only the smallest available.\u00a0 I guess you could say I didn’t fall off the turnip truck….instead I hitched a ride!\u00a0 \u00a0And it’s been a blast!<\/p>\n

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I’ve spent my life roasting chicken with the same old trio of onion, carrots, and celery.\u00a0 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.\u00a0 I usually put a little chicken broth and white wine in the bottom of the dish before putting it in the oven.\u00a0 But I was out of chicken broth so I just used wine.\u00a0 The result was succulent….the chicken drips all over the vegetables and mixes with the wine and the pan sauce is drinkable.<\/p>\n

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The herb crust is so easy….it’s just these things…rosemary, thyme, kosher salt, pepper, and olive oil.\u00a0 You can even squeeze a bit of lemon juice in there for a little zip.\u00a0 I spatchcocked the chicken, otherwise I’d cut a lemon in half and put the two halves inside the cavity of a whole bird.\u00a0 And I’ve done this recipe with already cut pieces of chicken, like a four pack of bone in skin on breasts, for example.<\/p>\n

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I made it for my girlfriend Pam the day before yesterday….she’s recovering from surgery.\u00a0 Her husband claimed to hate turnips.\u00a0 Yeah, ok.\u00a0 We’ll see about that!\u00a0 They’ve asked me to make it again tonight and her husband loved it!\u00a0 Mission accomplished.\u00a0 Just call me the turnip whisperer.<\/p>\n

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Herb Roasted Chicken And Root Vegetables<\/h2>\n
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Ingredients<\/h3>

For The Chicken:<\/h4>
  • 1<\/span> whole chicken spatchcocked<\/span><\/li>
  • 2<\/span> tablespoons<\/span> fresh rosemary minced<\/span><\/li>
  • 2<\/span> tablespoons<\/span> fresh thyme destemmed<\/span><\/li>
  • Kosher salt and pepper to taste<\/span><\/li>
  • Juice from half a lemon<\/span> optional<\/span><\/li>
  • Olive oil<\/span><\/li><\/ul><\/div>

    For The Vegetables:<\/h4>
    • 4<\/span> large carrots peeled and chopped to match the size of the potatoes<\/span><\/li>
    • 6-8<\/span> baby potatoes<\/span><\/li>
    • 6<\/span> baby turnips<\/span> about the size of golf balls cut in half<\/span><\/li>
    • 1<\/span> cup<\/span> more or less dry white wine<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • 1.) Preheat the oven to 375 and arrange the rack on the lower middle.<\/div><\/li>
      • 2.) In a small bowl mix the herbs, salt, pepper, and optional lemon juice.\u00a0 Add just enough olive oil to make a paste that will stick to the chicken.\u00a0 Set aside.<\/div><\/li>
      • 3.) Arrange all the vegetables on the bottom of a casserole dish and pour the white wine over them.\u00a0 Place the chicken on top and smear the herb mixture all over the chicken.\u00a0 Don't worry if little bits of the mixture fall onto the vegetables.\u00a0 It's all good!\u00a0 Make sure you get the herb mixture under the wings and in all the nooks and crannies.<\/div><\/li>
      • 4.) Cook for about an hour rotating half way through.\u00a0 Let the chicken rest for about 10-15 minutes and serve.\u00a0 Wash your hands before licking your fingers!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        This is probably my favorite way to eat chicken.\u00a0 Except for hot wings.\u00a0 And fried chicken.\u00a0 Or chicken and dumplings.\u00a0 Or roast chicken pho.\u00a0 Ok, fine.\u00a0 Obviously, chicken is delicious in all of its myriad of preparations.\u00a0 But THIS one is simple and rich all…<\/p>\n","protected":false},"author":1,"featured_media":8106,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2020\/05\/IMG-3959.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-26J","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/8105"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=8105"}],"version-history":[{"count":4,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/8105\/revisions"}],"predecessor-version":[{"id":8117,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/8105\/revisions\/8117"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/8106"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=8105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=8105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=8105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}