Roast Chicken is a simple, classic dish everyone should have in their arsenal. Impressive, but easy.
Roast Chicken with Vegetables
Serves/ Yield: 4-6
Prep Time: 10 minutes
Cook/ Assembly Time: 65 minutes
Total Time: 85 minutes
- 4 Tbsp. olive oil, divided
- 2 Tbsp. white wine vinegar
- 1 Tbsp. Dijon Mustard
- 2 Tbsp. rosemary, chopped
- 1 Tbsp. garlic, chopped
- 1 whole chicken, giblets removed
- 2 cups of turnips, peeled, cut into a 3/4-inch dice
- 2 cups carrots, peeled, cut into a ¾-inch dice
- 2 cups cauliflower, cut into 1-2 inch florets
- Salt and Pepper, to taste
Preheat oven to 375 degrees Fahrenheit.
Combine two tablespoons olive oil, white wine vinegar, mustard, rosemary, and garlic. Season, to taste, with salt and pepper.
Gently loosen the skin from the breast and legs of the chicken – do not tear the skin. Rub most of the mixture under the skin and the rest on top of the skin. Season the whole chicken with salt and pepper.
Place the chicken on the rack of a roasting pan and put it in the oven. Cook for 10 minutes.
Toss the vegetables with two tablespoons of olive oil. Place around the chicken in the bottom of the pan. Baste the chicken every 15 minutes with its own pan juices. Turn the vegetables as needed. Roast for an additional 45-60 minutes, until the juices run clear or a thermometer read 165 degrees Fahrenheit.
Remove from the oven and let rest for 10 minutes. Carve and serve.
Options and Notes: You may be able to roast two chickens at once if your pan is large or your chickens are on the smaller side. Just be sure to make enough marinade for both.