This dish is simple to put together. Just pop it into the oven, and the kitchen smells wonderful while it cooks. If root vegetables differ in size, cut them into 1-inch pieces for even cooking.
Recipe Ingredient Details:
1 organic chicken or duck, cut up into 6 to 8 pieces (or use chicken drumsticks or thighs)
2 large carrots, peeled and chopped
8 baby turnips, trimmed and cut into quarters
8 (about 1/2 pound) beets or parsnips, peeled and quartered
8 baby potatoes
4 shallots, peeled and separated (or 2 onions, quartered)
2-4 heads garlic, cut in half crosswise
2 tablespoons olive oil
4 tablespoons mixed chopped fresh herbs (such as rosemary, thyme, oregano, or parsley
Sea salt and freshly ground black pepper
1 cup chicken stock or white wine
Parsley leaves (for garnish)
Preheat oven to 400°F. Put chicken, vegetables, shallots, garlic, and 1-1/2 tablespoons olive oil in a large bowl. Season with chopped herbs, salt, and pepper. Toss to combine.
Oil a 9x14-inch roasting pan with-1/2 tablespoon olive oil. Remove chicken pieces from bowl and place in the baking dish. Cover with-1/2 cup chicken stock or wine. Roast chicken for 10 minutes.
Add the seasoned vegetables and remaining chicken stock or white wine to roasting pan. Roast for 35-40 minutes, or until chicken and vegetables are nicely browned and cooked through.
Place vegetables and chicken on each plate and pour accumulated juices on top. Garnish with parsley leaves.
Thu, 2012-07-12 16:38