this recipe in particular is a go to favorite for me. roasted chicken + root vegetables is a heart warming meal. perfect for anytime of the year - especially comforting during the fall/winter.
|oven roasted chicken|
- 1 whole organic chicken 4-4 1/2 lbs
- 1 lemon - quartered
- 1 bulb fennel - quartered
- 1 large sweet onion - quartered
- 2 large carrots - washed, unpeeled + quartered
- 4 large white mushrooms - quartered
- 2 garlic cloves - peeled
- 3-4 tbsp extra virgin olive oil
- kosher salt
- black pepper (freshly ground)
preheat oven to 400 - while oven is warming rinse your chicken under luke warm water, then pat dry with paper towels. heavily salt and pepper your birds cavity, then stuff with lemon, 1/2 of the cut fennel, 1/2 of the cut onion and the garlic cloves (if you cant fit everything - dont fret - read on). use kitchen twine to tie chicken legs together. drizzle 2 tbsp of the olive oil over the exterior of the chicken, then heavily coat with salt and pepper. place chicken in roasting rack on top of a shallow baking sheet. on a separate, smaller baking sheet toss remaining fennel and onion with carrots and mushrooms in remaining olive oil - then season with salt and pepper. place both baking sheets in center rack of oven and bake 1hr - 1hr 15min. keep an eye on the veggies - they will likely cook faster than the chicken and will need to be tossed 1/2 thru cooking time. if they start to cook too much pull them out. test chicken for done-ness using a meat thermometer - it will register 165 degrees when the chicken is done. remove it from oven, cover loosely with aluminum foil and let it rest at least 15 minutes before carving.
|fresh from the oven lovin'|
this is a fail-safe recipe. try swapping out some of the root veggies with others like brussel sprouts, potatoes or beets (golden beets are particularly delicious). be sure to save any left over chicken to create your next dinner - perhaps chicken fried rice with tamari or chicken fajitas.