. Recipes: WHOLE ROASTED LEMON-HERB CHICKEN ON A BED OF VEGETABLES

WHOLE ROASTED LEMON-HERB CHICKEN ON A BED OF VEGETABLES


 WHOLE ROASTED LEMON-HERB CHICKEN ON A BED OF VEGETABLES

INGREDIENTS: 
1.5 kg Chicken
1/4 cup Sage Leaves,
3 Turnips, peeled and cut into 1/2-inch cubes
1/4 cup Thyme Sprigs, 
2 Lemons, divided 
2 tsp Minced Garlic
1 Onion, quartered
1 tsp Salt, 
3/4 tsp Ground Pepper, 
4 Carrots, cut into 1/2-inch chunks
1 kg Celeriac Roots, peeled  and cut into 1/2-inch cubes
2 tbsp Olive Oil,


 



PREPARATION:
Position rack in lower third of oven; preheat to 400ºF. Chop 8 Sage Leaves and place in a bowl with 2 tsp Thyme Leaves. Squeeze the Juice from 1 Lemon into the bowl. Add Garlic, 1 tbsp oil, 3/4 tsp Salt, and 1/2 tsp Pepper; mix well. Set aside. Pierce the remaining Lemon all over with a sharp fork. Cram the Lemon, Onion, and the remaining Sage and Thyme into the Chicken Cavity. Place the Chicken Breast-side up on a cutting board. Use your hands to gently loosen the skin covering the Breast, Thighs, and the top end of the Drumsticks. Smear the Lemon-Herb Mixture under the skin, covering as much of the Meat as possible. Toss Carrots, Turnips, and Celeriac in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper until well coated. Place the Chicken Breast-side up in a large roasting pan (but not on a rack). Scatter the vegetables around the Chicken. Bake, stirring the vegetables occasionally, until an instant-read thermometer inserted into the thickest part of a Thigh without touching bone registers 165°F, 1 to 1 1/4 hours.Transfer the Chicken to a clean Cutting Board and let rest for 10 minutes before carving. Transfer the Vegetables from the roasting pan to a serving dish with a slotted spoon, leaving behind as much of the fat as possible. WHOLE ROASTED LEMON-HERB CHICKEN ON A BED OF VEGETABLES is ready to serve. Serve the Chicken with the Vegetables.

No comments:

Post a Comment

RecipeINN

RecipeINN