Josh Capon's Roasted Garlic, Lemon and Thyme Chicken with Root Vegetables



Oven-Roasted Chicken and Root Vegetables

Feb 10, 2009
image
Ellie Miller
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Cal/Serv:
Yields:
Prep Time: 0 hours 20
Total Time:
Ingredients
roasting chicken
1/2 tsp. each salt
small red potatoes
small rutabaga
medium Red Onion
large carrots, cut in 2-in. lengths
small parsnips, peeled and cut in 2-in. lengths
Directions
  1. Heat oven to 400°F. You'll need a large roasting pan lined with nonstick foil. Place chicken on foil and sprinkle with half the salt, pepper and thyme.
  2. Roast chicken 25 minutes. Add vegetables to pan (if there's not enough room in pan, place on a nonstick foil-- lined rimmed baking sheet). Sprinkle with remaining salt, pepper and thyme, and toss to coat with drippings.
  3. Roast 35 to 45 minutes longer, tossing vegetables once or twice, until vegetables are tender and a meat thermometer inserted in the thickest part of the thigh, not touching bone, registers 170°F.
  4. Remove chicken to cutting board; let rest 5 minutes before carving. Arrange on platter with vegetables.





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Oven-Roasted Chicken and Root Vegetables
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Date: 12.12.2018, 09:52 / Views: 32453