Pair chicken with roasted root vegetables like potatoes, carrots, and turnips for a hearty winter meal.

Lori Longbotham

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Recipe Summary

prep:
25 mins
cook:
1 hr 30 mins
total:
1 hr 55 mins
Yield:
8 servings (serving size: 3/4 cup vegetable mixture and 4 to 6 ounces of chicken, skin removed)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400º.

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  • Truss chickens: Tuck wings under the chicken, tie drumsticks together with kitchen string; tie another string around the back end of the chicken, securing the wings and thighs. Rub each chicken with 1 tablespoon olive oil, half the lemon zest, and half the thyme. Season each chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper, and place them in a large roasting pan. Toss the shallots, potatoes, carrots, and turnips with the remaining 1 tablespoon olive oil and 1/4 teaspoon each salt and pepper in a large bowl; add to the roasting pan.

  • Roast for 30 minutes, brush both chickens with juices in pan, and stir vegetables. Continue roasting, stirring, and brushing every 15 minutes, for 1 hour longer, or until juices of thigh run clear when pierced with a paring knife, and vegetables are tender.

  • Remove the chickens from roasting pan, and let stand for 10 minutes before carving. Toss vegetables with pan juices. Drain excess juice.

  • Carve the chickens, arrange on a platter with vegetables, and serve hot.

Nutrition Facts

414 calories; fat 17g; saturated fat 4g; mono fat 8g; poly fat 3g; protein 46g; carbohydrates 18g; fiber 3g; cholesterol 135mg; iron 3mg; sodium 353mg; calcium 55mg.
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