Créé avec l’IA
Roast Chicken with Root Vegetables
135 min Moyen
Ingrédients
4 Portions
- whole chicken4 to 5 pounds
- olive oil3 tablespoons
- carrots2 pieces
- parsnips2 pieces
- sweet potato1 piece
- turnip1 piece
- garlic cloves4 cloves
- saltto taste
- freshly ground black pepperto taste
- fresh rosemary sprigsas needed
Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- 2
Rinse the chicken inside and out, and pat dry with paper towels.
- 3
Rub the chicken all over with 1 tablespoon of olive oil, then season generously inside and out with salt and black pepper. Place rosemary sprigs inside the cavity.
- 4
Toss the carrots, parsnips, sweet potato, and turnip with the remaining olive oil, salt, and black pepper in a large roasting pan.
- 5
Scatter the unpeeled garlic cloves among the vegetables.
- 6
Place the chicken on top of the vegetables in the roasting pan, breast side up.
- 7
Roast in the preheated oven for about 1 hour and 20 minutes, or until the chicken's juices run clear when pierced at the thigh and the vegetables are tender.
- 8
Remove the chicken to a platter and let it rest for 10 minutes before carving.
- 9
