Go Back
Print

Herb Roasted Chicken And Root Vegetables

Ingredients

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

Instructions

  • 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!