Chicken With Root Vegetables Food

ROASTED CHICKEN WITH ROOT VEGETABLES

Steps:

• Wash the chicken and pat dry. Poke it with a toothpick all over about 40 times. Season with salt and put in the refrigerator to chill for 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Combine melted butter and saffron in a small bowl. Pour over chicken to cover, and season with salt and pepper. Stuff chicken with lemon slices garlic. Tie the chicken legs with kitchen string and tuck legs underneath.
• Lay carrots, fennel, and onion at the bottom of a roasting pan and rest the chicken on top.
• Roast in the preheated oven for 1 hour and 15 minutes. Spoon the juices from the chicken over the vegetables. Sprinkle with salt and pepper. Continue to roast until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.

ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES

Steps:

• Preheat the oven to 450˚. Generously season the chicken thighs on both sides with salt and pepper. Place skin-side down in a large ovenproof nonstick skillet and set over medium-high heat. Cook until the skin is very golden, about 10 minutes. Remove the chicken to a plate.
• Meanwhile, peel the rutabaga and turnip, cut in half and thinly slice. Arrange about half of the vegetables in the drippings in the skillet, going around in concentric circles and overlapping slightly to make an even layer. Sprinkle with half each of the parmesan and rosemary and a big pinch of salt and pepper. Repeat with the remaining vegetables, parmesan and rosemary; season with salt and pepper. Pour the chicken broth over the vegetables and cook until the broth is bubbling, 2 to 3 minutes. Place the chicken skin-side up on top of the vegetables.
• Transfer the skillet to the oven and roast until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Meanwhile, stir the mustard and horseradish in a small bowl. Serve the chicken and vegetables with the mustard sauce on the side. Sprinkle with the parsley.

HERB-ROASTED CHICKEN WITH ROOT VEGETABLES

Steps:

• Pat the chickens dry inside and out. Generously season the skin and cavity of each with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight to dry out the skin.
• Let the chickens stand at room temperature for 30 minutes before roasting. Preheat the oven to 375 degrees F.
• Mash the butter with the chopped thyme and rosemary in a small bowl. Gently slide your fingers under the skin on the breasts and legs of each chicken to loosen . Scoop some of the herbed butter with a spoon, slide the spoon under the skin on one chicken and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter; repeat with more butter if needed. Repeat with the second chicken and remaining herbed butter.
• Squeeze the juice of a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 3 cloves garlic, 1/2 onion, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Put the chickens on a baking sheet next to each other.
• Toss the parsnip, potato, squash, olive oil and a large pinch of salt in a bowl, then add the vegetables to the baking sheet, scattering them around the chickens. Roast until the chickens are golden brown and a instant-read thermometer registers 165 degrees F, about 1 hour. Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

HERB-ROASTED CHICKEN WITH ROOT VEGETABLES

Steps:

• Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.
• In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
• Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables.

ROAST CHICKEN WITH ROOT VEGETABLES, ROSEMARY, AND GARLIC

Steps:

• Rinse chicken under cold running water and pat dry, inside and out. Reserve the giblets for making stock and save liver for another use.
• Salt and pepper cavity of chicken generously. Place 6 (or more) of the garlic cloves and 3--4 sprigs of rosemary in the cavity, then truss legs together.
• Mince 6 cloves of garlic and mash into a paste with Kosher salt.
• Finely mince 4 sprigs of rosemary and combine with garlic paste.
• Combine the rosemary and garlic paste with about 1/4 cup of olive oil in a gallon sealable plastic bag and place trussed chicken in the bag. Massage the minced rosemary and garlic paste into the chicken and refrigerate overnight or longer.
• When ready to prepare, let chicken come to room temperature at least 1/2 hour before baking.
• Preheat oven to 375°F.
• Prepare vegetables: If using leeks, blanche them for 30 seconds, then rinse with cold water. If using celery hearts, leave them in 2--3 inch lengths. (I don't always use the leeks). Cut chilies in half lengthwise, removing core and seeds. Reserve some of the veggie stalks and trimmings to use in stock. If using Cippollini onions, blanch them, rinse under cold water and peel the outer papery layer and some of the base, leaving enough base to hold the little onion intact.
• If you are using stock from a box, finely mince 1 clove garlic. Using a small saucepan, saute garlic in a small amount of olive oil. Then add 1 cup of the chicken stock and 1 sprig of rosemary and reduce to 1/2 cup. Remove the rosemary sprig. This will be the base for the parsley butter sauce.
• OR prepare your own chicken stock: To prepare your chicken stock, heat 1 tablespoon of olive oil in a saucepan and brown chicken neck, heart, and gizzard. (Save liver for another use). Once giblets have browned add 2 cups of water and vegetable trimmings, i.e. fennel fronds, a slice of onion, and a sprig of parsley. Add salt and pepper to taste. Continue cooking the stock until reduced to 1 cup. Meanwhile finely mince 1 clove of garlic. Once stock has reduced by half, strain out chicken giblets and vegetable trimmings. Clean the saucepan and heat 1 tablespoon of olive oil, then and saute the garlic. Return stock to the pan with the garlic and add a sprig of rosemary. Continue to reduce to 1/2 cup and remove the rosemary sprig. This will be reduced further to only a few tablespoons when preparing the parsley-butter sauce.
• Mince additional 4 cloves of garlic with another 4 sprigs of rosemary.
• Place cippolinni onions, red onion, sliced fennel, (or celery hearts), squash, chiles, and any remaining garlic cloves on a large baking tray and toss with 3/4 of the minced garlic and rosemary and 1/4 cup of olive oil. Sprinkle generously with salt and pepper. If you would rather not roast your potatoes in duck fat, toss with the vegetables in olive oil.
• In a separate bowl, toss potatoes with remainder of minced garlic and rosemary and add salt and pepper.
• Place vegetables in tray in the lower rack of the oven.
• Remove chicken from bag and and sprinkle with generous amounts of pepper and another sprinkling of salt. Place chicken directly on oven rack above the roasting vegetables.
• Place duck fat in a separate smaller roasting pan and heat in oven for a few minutes. Once hot, add in the quartered potatoes and roast next to chicken which is roasting over the vegetables.
• While chicken is roasting prepare the parsley butter sauce: Add in juice of 1/2 lemon to 1/2 cup of chicken stock and continue to reduce until only 2--3 tablespoons remain. Then begin whisking in the chilled butter pieces, one piece at a time, making sure that each piece is incorporated before adding another. After all butter has been whisked in, add in chopped parsley. Keep warm.
• Continue to roast the chicken until its internal temp is 165 F., probably about 45 - 50 minutes. It depends on the size of your chicken. If your chicken is done, the juices draining from your chicken should be clear, not pink.
• Remove chicken to a carving board allow to stand for 20 minutes.
• Increase oven temperature to 425°F and continue to roast the vegetables until done, about 10 or 15 more minutes. Place cooked vegetables and duck-fat roasted potatoes on a large serving platter.
• After chicken has rested, carve into serving pieces and arrange over the roasted vegetables on the platter.
• Serve with the parsley butter sauce and enjoy.

HONEY-ROASTED CHICKEN & ROOT VEGETABLES

Steps:

• Preheat oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits., Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes. , Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.

BEST-EVER ROAST CHICKEN AND ROOT VEGETABLES

Steps:

• Put the carrots, parsnips and onions in the bottom of a big roasting pan. Season with salt and pepper, and add to that the 1/2 cup of chicken broth.
• Then, remove the contents from the cavity of the chicken.
• Slice the top off of the whole head of garlic, and put that, the halved lemon, and the whole bunch of thyme inside the cavity. Truss the legs of the chicken.
• Season the outside of the chicken with olive oil, salt and pepper.
• Place the chicken on top of the vegetables in the roasting pan, fold the wings underneath the bird.
• Put the pan into a 400-degree oven for an hour and fifteen minutes -- at that point, check to see if the chicken's done (slice the wing, the juices should run clear). Add more time if needed.
• Let rest for 10-15 minutes, carve and serve with the roasted vegetables.

SIMMERED CHICKEN WITH ROOT VEGETABLES

Steps:

• Remove giblets from the chicken, and season generously with salt. Place in a large pot. Add bay leaves, peppercorns, onion, celery, carrots and turnips (with some of the greens left intact), and potatoes. Fill pot with water until ingredients are 1 inch below the surface, and bring water to a boil.
• Reduce heat to low and simmer, skimming foam from the surface, until chicken is cooked through and the vegetables are tender, about 45 minutes. Season to taste with salt and pepper. Stir in dill.
• Transfer chicken to a cutting board and let rest 5 minutes. Transfer vegetables to a large serving dish. Carve chicken and arrange with vegetables. Serve immediately, ladling broth over each serving.

ROASTED CHICKEN BREASTS WITH ROOT VEGETABLES AND THYME

Steps:

• Position a rack in the upper third of the oven and preheat the oven to 425°.
• Lightly oil a roasting pan.
• Toss the potatoes, carrots, turnip, and parsnip in a large bowl with the oil, 1 teaspoon of the thyme, 3/4 t. salt, adn 1/2 t. pepper.
• Spread in the roasting pan.
• Season the chicken with the remaining 3/4 t. salt and 1/2 t. pepper, then sprinkle with the remaining 1 t. thyme.
• Nestle the chicken, skin side up, among the vegetables.
• Roast, occasionally scraping up and turning the vegetables with a metal spatula, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken breasts reads 170°, about 35 minutes.
• Transfer the chicken and vegetables to a platter.
• If the chicken is tender before the vegetables are done, tent the chicken with foil, then continue roasting the vegetables.
• In either case, tent the platter while making the pan sauce.
• Place the roasting pan over 2 burners on high heat.
• Add the broth and bring to a boil, scraping up the browned bits in the bottom and sides of the pan.
• Boil until reduced to about 1/3 cup, about 5 minutes.
• Remove from the heat, and whisk in the butter to lightly thicken the sauce.
• Pour over the chicken and vegetables and serve hot.

PERFECT ROASTED CHICKEN AND ROOT VEGETABLES

Steps:

• Preheat the oven to 500°F.
• You will need a 9 x 13-inch roasting pan with rack. Place roaster on the bottom most oven rack. Reserve the top rack for the roasted root vegetables.
• Season the chicken both inside and out with the kosher salt and white pepper.
• In a small bowl, combine the garlic, rosemary, olive oil and butter to make a paste.
• Rub the chicken both inside and out with the garlic rosemary blend. Place chicken in the roasting pan on a rack to raise it out of the fatty drippings.
• Pour 1 C water into the roasting pan, NOTE: watch to refill during first 30 minutes of roasting.
• Squeeze the lemon halves over the chicken and place the rinds inside the cavity.
• Place the bay leaves, 1 carrot halved, 1 stalk of celery halved and 1/2 onion in the cavity.
• Pour 1/2 cup of wine inside the cavity.
• Place the pan in the oven and roast the chicken uncovered at 500° for 30 minutes. Add water to the bottom of the roasting pan as needed. Drippings will burn & smoke!
• In the mean time, prepare: Roasted Root Vegetables:.
• Combine root vegetables with olive oil, spread on a baking sheet, sprinkle wit salt and bake until chicken is done. They will be carmalized on the bottom.
• Reduce the oven temperature to 350°, cover with foil tent and continue baking until the juices run clear. To test this, insert a thermometer in the thickest part of a breast meat. It should register at 160 degrees internal temperature.
• Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving. Cover with a foil tent until ready to carve & serve.
• Pour off excess fat from pan and return to heat. Whisk in 1 T flour or cornstarch, chicken stock, white wine, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened. Strain if necessary.
• Serve chicken with mashed potatoes & gravy on the side.

ROASTED CHICKEN WITH ROOT VEGETABLES

Steps:

• Heat oven to 375ºF.
• Mix aioli, thyme, garlic and pepper until blended. Place chicken, breast side up, in shallow foil-lined pan sprayed with cooking spray; brush evenly with aioli mixture.
• Cut carrot chunks into 1/2-inch-thick lengthwise strips; place in large bowl. Add remaining ingredients; mix lightly. Spoon around chicken.
• Bake 1 to 1-1/4 hours or until chicken is done (165ºF), stirring vegetables every 30 min.
• Transfer chicken to platter; cover loosely with foil. Let stand 10 min. Meanwhile, continue baking vegetables 5 to 10 min. or until tender.
• Transfer vegetables to platter. Serve with the chicken.