Roasted Chicken, Bulbs, and Roots

You will need

1 3-4 lb chicken

2 celery stalks, diced

fresh herbs (marjoram, thyme)

1 medium rutabaga

1 small garlic bulb

1 medium yellow onion

1 large parsnip

poultry seasoning (or other desired dried herb mix)

Salt and pepper

2 Tbsp olive oil

sliced fennel (garnish)

Heat oven to 375. Remove packaged chicken parts from the inside (if your farmer gave them to you). Rinse the bird and pat dry. Place in a baking dish and stuff inside with celery, 3 whole garlic cloves, 1/2 onion diced. Rub some of the olive oil into the skin and sprinkle with salt. Place in the oven and cook, uncovered, (occasionally baste) for about 1 hour 30 min or until internal temperature reaches 180 degrees (it should take a little over 2o min per lb).

After the chicken is in the oven, prepare the vegetables. Peel and cube parsnips and rutabaga. Cut the remaining half an onion into large pieces. Leave the garlic in the skins, but cut the tops off so that you can squeeze them out of their shells later. Mix all vegetables together in a baking dish, and cover with olive oil. Add about 2 tsp poultry seasoning and some salt and pepper to taste. Roast in oven with chicken.

When the chicken reaches 180 degrees, place it on the top shelf and turn the broiler on high. Brown the skin under the broiler for about 5 minutes.

Carve and serve with a few slices of fresh raw fennel.

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