Ingredients for Roast Chicken With Root Vegetables Rosemary And Garlic
- Whole Chickens
- Rosemary Sprigs
- 12 cloves garlic, minced
- Extra Virgin Olive Oil
- Duck Fat
- Winter Squash
- New Potatoes
- Cipollini Onions
- Red Onion
- Leeks
- Fennel Bulbs
- Fresno Chile Pepper
- 1 cup chicken stock (homemade or store-bought)
- Italian Parsley
- 1/2 cup (1 stick) unsalted butter, chilled and cut into cubes
- Lemon, Juice Of
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How to Make Roast Chicken With Root Vegetables Rosemary And Garlic
- Preheat oven to 375°F (190°C).
- Rinse chicken inside and out; pat dry. Reserve giblets for stock (optional).
- Generously salt and pepper the chicken cavity. Place 6 garlic cloves and 3 rosemary sprigs inside.
- Truss the chicken legs together.
- In a large bowl, mash 6 minced garlic cloves with 1 teaspoon kosher salt into a paste.
- Finely mince 4 rosemary sprigs and combine with the garlic paste. Add 1/4 cup olive oil and mix well.
- Place the trussed chicken in a gallon-sized resealable bag. Add the rosemary-garlic mixture and massage it into the chicken skin. Refrigerate overnight (or for at least 4 hours).
- Let the chicken come to room temperature (at least 30 minutes) before roasting.
- Prepare vegetables: Blanch leeks (if using) for 30 seconds, then rinse with cold water. Chop vegetables as indicated in the ingredients section.
- In a small saucepan, sauté 1 minced garlic clove in 1 tablespoon olive oil until fragrant. Add 1 cup chicken stock and 1 rosemary sprig; simmer until reduced to 1/2 cup. Remove rosemary sprig. This is the base for the parsley butter sauce.
- Toss the prepared root vegetables, chilies (or bell pepper), and any remaining garlic cloves with 3/4 of the minced garlic-rosemary mixture and 1/4 cup olive oil. Season generously with salt and pepper.
- If using potatoes and duck fat, toss potatoes separately with remaining garlic-rosemary mixture, salt, and pepper.
- Place vegetables in a large roasting pan. Arrange chicken on the oven rack above vegetables.
- If using duck fat, roast potatoes in a separate smaller roasting pan.
- Roast chicken and vegetables for approximately 45-50 minutes, or until chicken reaches 165°F (74°C) internal temperature. Juices should run clear.
- Meanwhile, prepare parsley butter sauce: In a saucepan, combine 1/2 cup reduced chicken stock and 1/2 lemon juice. Reduce to 2-3 tablespoons. Whisk in chilled butter, one cube at a time, until emulsified. Stir in parsley and keep warm.
- Remove chicken from oven; let rest for 20 minutes before carving.
- Increase oven temperature to 425°F (220°C); continue roasting vegetables until tender (10-15 minutes).
- Carve chicken and arrange over roasted vegetables on a platter. Serve with parsley butter sauce.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
30g
Fat
160g
Carbs
33g
