RECIPE TITLE "Roast Chicken with Root Vegetables"
courtesy of Cooking.com
makes 4 servings 1 Hour 15 Minutes easy
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.
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
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
Fat. Total: 6g;
Fiber: 11g; Carbohydrates, Total: 63g;
% Cal. from Fat: 12%;
Recipe created exclusively for Cooking.com by Emile Henry. All rights reserved.
| The Best Chicken Recipes
Would you roast 40 chickens to find a simple, foolproof method that results in perfectly cooked meat and beautifully browned skin every time? We did. Here are 300 exhaustively tested recipes for America's favorite main course.
Chicken is the go-to main course for most Americans, but the same old recipes featuring bland, dry chicken are all too often the norm - resulting in a collective sigh around the dinner table. The Best Chicken Recipes offers 300 foolproof ideas for cooking chicken right - and making dinner interesting again. Whether you're looking for a never-fail recipe for Simple Roast Chicken, classics with a modern twist (Chicken Salad with Fennel, Lemon, and Parmesan or Braised Chicken with Leeks and Saffron), or something entirely new to incorporate into your repertoire (Chicken Tagine or Firecracker Chicken, anyone?), you'll find it all here. In addition, we offer recipes to fit just about any season, occasion, and lifestyle, all divided into easy-to-navigate chapters for easy reference. Our information-packed primer shows you how to take the guesswork out of knowing when a chicken is done and provides tips for boosting flavor, as well as detailed instructions for basic butchering and carving techniques. Whether you're entertaining a group or cooking for two, are health conscious or time-crunched - we've got you covered. With this book in your kitchen, no one will ever be late to dinner again. More info
|Cooking Light Cook's Essential Recipe Collection -- Chicken: 58 essential recipes to eat smart, be fit, live well
Cooking Light fans will have something to cluck about with this handsome edition of Essentials Recipe Collection series. It’s destined to be drooled over as much for its superb visual appeal and readability as it is for the dozens of fresh recipes. All have been kitchen-tested at least twice, often more, to guarantee the "yum" factor. This new collection reflects the fundamental essence of Cooking Light magazine: good taste, good food, and healthy living.
Launched in 1987, Cooking Light is America’s favorite food magazine. Every month, more than 11 million readers turn to it for the freshest ideas in food and fitness to help them eat smart, be fit, and live well. More info
|Betty Crocker's Best Chicken Cookbook
Roasted to a turn, fried to a crisp, tucked into soups, stews and stir-fries or a savory pot pie, curried, creamed, stuffed or barbecued -- here is chicken for every pot! Betty Crocker's Best Chicken Cookbook is packed with over 110 recipes so chicken will never become routine, including recipes for soul-satisfying soups and stews; filling salads and sandwiches; snappy stir-fries and skillet meals; as well as moist and tender baked and roasted chicken. Betty knows what consumers want, so there's an entire chapter of Super Express recipes for meals that can be made in 30 minutes or less to make mealtime a snap. Every recipe has fresh ideas for fabulous flavor variations, low-fat alternatives, easy dress-up suggestions, or cutting down your cooking time. This book is also jam-packed with beautiful photos throughout to tempt your tastebuds every step of the way, and includes a wide range of helpful information, from poultry shopping tips to foolproof carving guides for chicken and turkey. Learn how to cut up a whole chicken, step-by-step instructions for deboning and flattening breasts, the best ways to poach and microwave chicken, and an indispensable grilling chart. Check out the all-new section with handy advice on how to keep your chicken moist, plus the most up-to-date information concerning safety issues related to poultry. More info
|The Big Book of Chicken: Over 300 Exciting Ways to Cook Chicken (Big Book (Chronicle Books))
Whether it's roasted, fried, grilled, broiled, braised, saut ed, or baked, chicken is always delicious. Maryana Vollstedt has created a new addition to Chronicle's best-selling Big Book series with this glorious homage to everyone's favorite fowl. The tremendous variety of ideas ranges from creative recipes like Pomegranate-Molasses Chicken Drummettes and Chipotle Cheddar Chicken Corn Chowder to comforting favorites like Chicken Marsala and Old-Fashioned Fried Chicken. Every recipe is simple to follow with lots of helpful tips on identifying parts of the chicken, cutting up and storing it, and safe preparation techniques. With more than 275 recipes inspired from cuisines around the world, this big book serves up everything there is to know about chicken. More info