Roast Chicken with Root Vegetables
Source of Recipe
BBR
Recipe Introduction
Posted by: Nancy_NJ
List of Ingredients
8 tblsps (1 stick) sweet butter, softened
1 tsp Dijon mustard
2 cloves garlic, minced
1 tblsp lemon juice
grated zest of 1 lemon
1/2 tsp chopped fresh rosemary
1/8 tsp salt
1/4 tsp freshly ground pepper
2 broiler chickens 3-3 1/2 pounds each, cut into quarters
2 large Spanish onions, thinly sliced
3 small carrots, peeled and cut into 1/2" dice
1 large turnip, peeled and cut into 1/2" dice
Recipe
Preheat the oven to 400 degrees
Use a wooden spoon, combine the butter, mustard, half the garlic, the lemon juice, zest, rosemary, salt, and pepper in the mixing bowl until well blended.
Loosen the chicken skin by lifting it gently from the flesh with your fingers. The skin will lift quite easily.
Reserving 2 tblsps, spread the herbed butter under the skin. Lightly spread the remaining butter over the chicken pieces.
Put the onions, carrots, turnip and the rest of the garlic into the roasting pan. Place the chicken on the bed of vegetables. Roast for 40-45 minutes, until the chicken is golden brown and cooked through.
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