
Sunday Roast Chicken
2h 30m
Easy recipe for a roast chicken with fall root vegetables. Any local fall root vegetables you can find will work well in this recipe.
This is a seasonal dish. Roast chicken is international, everyone has their way of doing it. It is super easy to cook, but it also impresses a lot.
Wash 1 chicken with cold water and dry using a paper towel
Cut 1 lemon in half
Squeeze and rub the lemon on the chicken
Transfer chicken to a roasting pan
Place lemon in the chicken
Trim and cut 2 turnips in wedges
Add turnips to roasting pan
Peel 4 carrots
Cut carrots in medium pieces
Add the carrots to the roasting pan
Trim and cut 1 butternut squash in half
Peel the butternut squash
Cut the top half into large cubes
Add cubed butternut squash to roasting pan
Trim bottom half of the butternut squash and cut in half
Remove the seeds
Peel the bottom half of the butternut squash
Cut into large cubes
Add to the roasting pan
Chop 3 shallots in half
Add shallots to the roasting pan
Cut 1 onion in half
Add onion to the roasting pan
Peel 1 head of garlic
Transfer garlic cloves to a mortar and pestle
Smash garlic cloves until slightly busted open
Peel the garlic cloves
Crush the peeled garlic cloves
Pick leaves from 3 sprigs of rosemary
Chop the rosemary
Pick leaves from ¼ bunch thyme
Chop the thyme
Season the Chicken and root vegetables with salt and pepper
Rub the smashed garlic onto the chicken
Sprinkle rosemary on the chicken and vegetables
Sprinkle thyme on the chicken and vegetables
Drizzle with olive oil
Transfer roasting pan to oven and roast for 2h at 160 ºC
Remove from oven and rest for 15m to settle juices
Now it's ready to serve, Enjoy!
Yield 4 people
Whole Chicken
1Turnip
3Carrot
0 4Butternut Squash
1Shallot
3Rosemary
3 sprigsThyme
¼ bunchLemon
1Onion
2Garlic
1 headSalt
to tasteBlack Pepper
to tasteWater
to rinse
Equipment
Chef's Knife
Cutting Board
Peeler
Oven
Roasting pan
Paring Knife
Tongs