Simple Roast Chicken with Root Vegetables
- 1 tbsp (15 mL) combined finely minced sage, rosemary and parsley
- 1 tbsp (15 mL) soft butter
- 1 free-range chicken, 2½ to 3 lb (1.25 to 1.5 kg)
- 1/2 tsp (2 mL) sweet paprika
- 3 tbsp (45 mL) olive oil
- 1 sprig thyme
- 1/2 lemon, grilled until lightly charred
- 2 cloves garlic, smashed
- 1/2 cup (125 mL) good quality chicken stock
- 2 cloves garlic, crushed
- 4 medium sunchokes, scrubbed and halved
- 4 medium beets, peeled and quartered
- 4 small turnips, scrubbed and quartered
- 12 baby carrots, scrubbed and trimmed
- 12 fingerling potatoes, scrubbed
- 2 tbsp (30 mL) olive oil
- Salt and pepper
- Preferably 24 hours in advance, combine the herbs and butter and massage into the skin of the chicken on all sides. Sprinkle with paprika. Place on a rack and set aside in the refrigerator.
- Set one rack in the lower third of the oven and another in the middle. Preheat oven to 425°F (220°C).
- Combine the garlic and root vegetables in a roasting pan large enough to accommodate them in a single layer. Add the oil, season, and toss well until evenly coated. Place on the lower rack of the oven.
- Salt the chicken generously inside and out. In a skillet just large enough to accommodate the bird, heat the oil over medium-high heat. Brown the bird lightly on all sides. Place it breast side up on a roasting rack and carefully stuff the thyme, lemon, and garlic into the cavity. Set the rack in a roasting pan, add to it the oil from the skillet, and place in the centre of the oven.
- After 15 minutes, turn the vegetables, baste the bird, and lower the heat to 350°F (180°C). After another 20 minutes, baste again. After a total roasting time of 45 minutes, test the bird for doneness – check if juices run clear from a pierced thigh or if the internal temperature of the breast has reached 160°F (70°C). Allow to rest 15 minutes before carving. Serve accompanied with the near-caramelized root vegetables and, if you choose, the chicken jus.
Substitution: Any good root vegetables work with this dish. Whatever you select remember to cut them up in roughly equal-sized pieces so that they will cook at the same rate.