Roasted Chicken with Root Vegetables

From Best New England Recipes

Poultry Recipes

Preparation Time: 30 minutes

Start to Finish Time: 2 hours

Yield: 4 servings

• 1 3-pound chicken, naturally raised
• 2 tablespoons canola oil, divided
• Kosher or sea salt
• 2 fresh rosemary sprigs
• 1 small orange, quartered
• small Macomber or other local white turnip, peeled, cut into 1-inch pieces
• 4-6 red or yellow beets, peeled and halved if small, quartered if larger
• 2 medium-size yellow onions, peeled and quartered
• 3 carrots, peeled
• Freshly ground black pepper

Heat oven to 450°.

Rub outside of chicken with 1 tablespoon oil; season with a few pinches of salt.

Stuff cavity with rosemary and squeeze orange pieces to release juices.

Scatter vegetables in a roasting pan. Toss with remaining oil and a pinch of salt and pepper. Place chicken on top of vegetables breast side up.

Roast 30 minutes; then lower oven temperature to 350° and cook 30 to 45 minutes longer, or until a thermometer inserted into the thigh reads 165°.

Remove from oven and let rest 20 minutes before slicing. Serve with roasted vegetables and pan juices.

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