13 Nov 2012 Comments Off
This was our first year gardening at our current house and found that root vegetables were what did best here. Although they did the best they also got a late start. So when we harvested them they were all fairly small. I was trying to think of what to do with them and this is what I came up with. I love roasting root vegetables because instead of watering down the flavor as with boiling and steaming, roasting intensifies the flavors and just bring about more complex flavors for all the vegetables. The great thing about this meal is that it takes only 1 pan and can be put together fairly quickly, and the juices from the chicken create a nice glaze for the vegetables. It also doesn’t require you to slave over the stove for a great tasting meal. This could also be done in the crock pot if you need to be out of the house all day.
1 Whole Chicken (about 4 lbs) Butterflied
12 Small Carrots (baby carrot size)
12 Small Beets (golf ball size)
12 Small Turnips (golf ball size)
3 Medium Potatoes or 12 Small Potatoes (golf ball size)
2T Olive Oil
Seasoning of Choice for Chicken and Vegetables
You can use whatever root vegetables you have on hand or like. You can also use larger veggies and just cut them to the right size.
Wash all veggies and peel those that need to be. I peeled the beets and turnips
Heat oven to 425 degrees.
Begin by butterflying the chicken. To butterfly a chicken you simply cut down one side of the backbone and then down the other side of the back bone. Don’t cut right down the middle of the backbone but on either side of it. Remove it completely and save for stock. Now open up the chicken so you can see the inside. To get the chicken to lay flat you need to do something about the keel bone (breast bone), You will see this right in the middle of the two breasts. You can remove the keel bone by cutting through the membrane on top of the keel bone so that the membrane will separate and then push the breasts apart and the keel bone will “pop” out. Run your finger along both sides of the bone and then pull it out. Trim any unwanted fat from the chicken and slide a finger between the skin and meat so you can season between them. Place your meat in a 9 by 13 pan skin side up and season the meat of the chicken under the skin. I used salt, pepper, thyme, parsley, garlic powder, onion powder, and paprika. But use what you like. Then flip the chicken over and season the inside of the chicken.
Drizzle veggies with about 2 T olive oil and salt, toss to coat. Place veggies around chicken and roast for 45 min. Turn chicken over and sprinkle some seasoning on skin. Turn the heat down to 350 (or skin will burn) and roast for another 45 min. Pull out when when chicken is done (potatoes should be soft and veggies should have a slight crunch to them still.) Let chicken rest 5 min and then cut to desired portions. There you have it a low fuss great tasting supper.
What is your favorite way to prepare the vegetables you harvest from your garden?