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Roasted Natural Chicken with Roots

Roasted Natural Chicken with Roots
1 vote, 5.00 avg. rating (89% score)
by in Oct 2006
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Total Time: 30

Yield: 4 servings


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


Heat oven to 450°. Rub outside of chicken with 1 tablespoon oil, then season with a few pinches of salt.

Stuff cavity with rosemary and orange, squeezing orange pieces to release juices. Scatter vegetables in a roasting pan, then toss with remaining 1 tablespoon oil and a pinch of salt and pepper. Place chicken on top of vegetables and cook breast side up.

After about 30 minutes, 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 juices from the pan.

Updated Tuesday, August 29th, 2006

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One Response to Roasted Natural Chicken with Roots

  1. Anonymous September 17, 2006 at 10:12 pm #

    Loved this recipe…but I made some modifications. For veggies use: onions, beets, sunflower root, bella mushrooms, acorn squash, patty pan squash, Idaho potato, elephant garlic, carrots and parsnip. Then season the veggies with rosemary, basil and tarragon. Enjoy!

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