Roasted chicken makes a festive dish any time of the year. Root vegetables added to the roasting pan make a one-dish meal that is hard to beat. My stovetop is engaged with boiling sap for syrup, so a one-dish meal in the oven is good thing.
In this dish I have golden beets, fingerling potatoes, onion, carrots, celery root, and garlic. The veggies take on the flavor from the chicken juices — a delightful combination. A fresh cabbage salad would not go amiss here. Serve with a good red wine, and you won’t mind waiting just a bit longer for spring.
Roasted Chicken with Root Vegetables
Serves 4 to 6
1 whole roasting chicken (3 1/2 to 5 pounds), neck and giblets removed
2 tablespoons canola or extra-virgin olive oil
3 teaspoons dried sage6 cups peeled and cubed root vegetables (any combination of beets, carrots, celery root, parsnips, rutabagas, salsify, turnips)
2 cups cubed fingerling potatoes
1 to 2 onions, cut into wedges
1 whole bulb garlic, cloves separated and peeled
2 tablespoons extra-virgin olive oil, plus more to brush
- Preheat the oven to 350°F.
- Rinse the chicken under cold running water and pat dry. Set in a large roasting pan. (The pan must be large enough to hold the vegetables in a single layer surrounding the chicken.) If you like, tie the legs together with cotton string or thread to prevent them from overcooking. Brush with the oil and sprinkle with 1 teaspoon of the sage.
- In a large bowl combine the root vegetables, potatoes, and onions in a large bowl. Place a few garlic cloves and 1 teaspoon of the sage in the chicken. Add the remaining garlic cloves to the vegetables along with the remaining 1 teaspoon sage. Add the oil, salt, and pepper, and toss to coat. Arrange the vegetables in a single layer around the chicken.
- Roast for 1 1/2 to 2 hours (20 to 25 minutes per pound), until the juices run clear from the chicken, a leg moves easily, and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Stir the vegetables once or twice during the roasting to promote even roasting and baste the vegetables with the yummy chicken juices.
- Transfer the chicken and vegetables to a serving platter, and keep warm under a tent of foil. Allow to rest for 10 minutes before serving.
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