Oven-Roasted Chicken Recipe

Use a heritage bird to make the best oven-roasted chicken you’ve ever tasted. From our collection “Easy Meals: One-Pot Recipes for Every Season.”



From "EatingWell One-Pot Meals"
December 2014/January 2015

Total Hands-On Time: 2 hrs 15 min

Yield: 6 servings

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Roast chicken is always a welcome treat, but here it gets the added bonus of a mixture of vegetables that cook along with it in the pan, absorbing all the luscious drippings. The chicken is seasoned under the skin before roasting, which flavors the meat nicely.

Ingredients:

• 1⁄4 cup fresh sage leaves, divided
• 1⁄4 cup fresh thyme sprigs, divided
• 2 lemons, divided
• 2 tsp minced garlic
• 2 tbsp extra-virgin olive oil, divided
• 1 tsp salt, divided
• 3⁄4 tsp freshly ground pepper, divided
• 1 small onion, quartered
• 1 4 to 4-1⁄2 pound chicken
• 4 large carrots, cut into 1⁄2-inch chunks
• 3 medium turnips, peeled (see Note) and cut into 1⁄2-inch cubes
• 2 celeriac roots (1-1⁄2 to 2 pounds total), peeled (see Note) and cut into 1⁄2-inch cubes

Instructions:

1. Position rack in lower third of oven; preheat to 400 degrees F.

2. 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.

3. Pierce the remaining lemon all over with a fork. Cram the lemon, onion and the remaining sage and thyme into the chicken cavity.

4. 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.

5. Toss carrots, turnips and celeriac in a large bowl with the remaining 1 tbsp oil and 1⁄4 tsp each salt and pepper until well coated.

6. Place the chicken breast-side up in a large roasting pan (but not on a rack). Scatter the vegetables around the chicken. Roast, stirring the vegetables occasionally, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees Fahrenheit, 1 to 1-1⁄4 hours.

7. 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. Serve the chicken with the vegetables.

Note: To peel turnips and celeriac (also called celery root), cut off one end of the root to create a flat surface so you can keep it steady on the cutting board. Follow the contour of the vegetable with your knife to remove the skin. Or, if you use a vegetable peeler, be sure to peel around the root at least three times to ensure that all the fibrous skin is removed.

Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.


This recipe has been reprinted with the permission of EatingWell One-Pot Meals, by Jessie Price and the EatingWell Test Kitchen, published by The Countryman Press, 2011.