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      RECIPE TITLE "Roast Chicken with Root Vegetables"
    courtesy of Cooking.com

    yields makes 4 servings time 1 Hour 15 Minutes difficultyeasy

    Take this hearty dish from oven to table by cooking in a sturdy, Emile Henry baking dish.The high-quality clay allows heat to penetrate your food thoroughly. Chicken will turn a crispy brown and vegetables will caramelize, absorbing juices and flavor. Carve and serve right from the dish - the high-fired glaze won't scratch or chip. And it retains heat as you enjoy your meal.

      RECIPE INGREDIENTS

    5- to 6-pound chicken, wing tips removed
    1 pound Idaho or Yukon gold potatoes, peeled, cut into 3-inch wedges
    1/2 pound beets, peeled and cut into 3-inch wedges
    4-5 parsnips, peeled and cut into 4-inch chunks
    2 medium onions, peeled and quartered
    6 garlic cloves, peeled, left whole
    Salt ans fresh ground pepper to taste
    1 teaspoon chopped fresh rosemary

      RECIPE METHOD

    Preheat oven to 450 degrees F.

    Remove fat from the tail, remove neck, giblets and livers from cavity. Reserve for giblet gravy or other use.

    Season cavity and skin with salt, pepper and half of the chopped rosemary. Place chicken in a roasting dish or a oval baking dish, breat side up. Place in oven and roast 10 minutes. After the first 10 minutes, loosen the chicken with a spatula to keep skin from sticking. Add vegetables and coat with any fat that has come from the chicken in the dish. Sprinkle remaining rosemary and salt and pepper over the vegetables. Continue to roast, moving the vegetables around every 15 minutes, for about 50-60 minutes or vegetables are cooked through and the juices from the chicken run clear. If the dish gets dry while cooking add a little chicken stock, white wine or water.

    Remove chicken and root vegetables to a platter, adjust seasonings and serve.

    Nutrition Facts per Serving Yield: Makes 4 servings
    Calories: 455; Fat. Total: 6g; Fiber: 11g; Carbohydrates, Total: 63g; Sodium: 566mg; % Cal. from Fat: 12%; Cholesterol: 115mg; Protein: 42g

    Recipe created exclusively for Cooking.com by Emile Henry. All rights reserved.


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