Roasted Herbed Chicken and Vegetables |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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A wonderful dish for great friends to enjoy with a great wine. A spectacular one dish meal! Ingredients:
4 tablespoons butter |
1 1/2 tablespoons dried herbes de provence |
1 tablespoon honey |
2 cups white wine |
1/2 cup extra virgin olive oil |
1 tablespoon fennel seed |
12 garlic cloves, unpeeled (8 whole, 4 crushed) |
3 medium turnips, cut into 2-inch pieces |
1 small butternut squash, peeled, seeded, and cut into thick half moons (1 1/2 lbs) |
kosher salt |
fresh coarse ground black pepper |
1 (4 lb) roasting chickens, wings tucked under body |
1 lemon |
1 bunch fresh thyme |
1 large yellow onion, but into thick wedges |
3/4 lb brussels sprout, trimmed and halved |
3/4 lb cremini mushroom, left whole |
12 large sage leaves |
Directions:
1. Heat oven to 375 degrees. Melt butter and herbes de provence in a pot over medium heat. Remove from heat and whisk in honey. Cover; let herb butter steep for 20 minutes.
2. Combine wine, half the oil, fennel, whole garlic, turnips, squash, and salt and pepper in a bowl; set turnip mixture aside.
3. Season chicken with salt and pepper. Peel rind from lemon in strips. Halve lemon; set aside.
4. Put rind into cavity with remaining garlic and thyme. Tie legs with twine; set chicken on a small roasting rack in a roasting pan. Arrange turnip mixture around chicken; scatter with onions. Brush chicken with some herb butter. Roast, basting chicken herb butter and vegetables with pan juices, until turnips are just tender, about 1 hour.
5. Toss brussel sprouts, mushrooms, and sage leaves together in a bowl with remaining oil and salt and pepper; transfer to pan. Continue roasting until a thermometer inserted in chicken's thigh registers 165 degrees, 25-30 minutes. Transfer chicken to a platter, cover loosely with foil. Return vegetables to oven, roast until very tender, 18-20 minutes.
6. Carve chicken, squeeze lemon over top and serve with vegetables.
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