Return to Content

Roasted Chicken with Root Vegetables

Yankee Plus Dec 2015


Roasted Chicken with Root Vegetables
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 30

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.
Updated Monday, September 27th, 2010

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111