22
Sep
08

Herb Roasted Chicken with Roasted Root Vegetables

Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables is an Emeril recipe from the Food Network.  The roasted vegetable recipe is one of my favorites, but this was my first time roasting a chicken.

Herb Roasted Chicken

I followed the recipe exactly to prepare the chicken and put the chicken in the pan breast-side up.  30 minutes in, I basted it with the pan juices.  The 3.5 pound chicken I used was done at 50 minutes instead of the hour called for.  A meat thermometer inserted into the thickest part of the thigh read 165 degrees.  I let the chicken stand for 10 minutes as the recipe called for.  It turned out perfect – tender and very juicy with crispy golden brown skin.

Roasted Root Vegetables

I made a few modifications to the roasted vegetable recipe based on the availability of ingredients:

1) Used quartered red-skinned potatoes instead of fingerling potatoes.
2)  Used full-sized beets cut in one-inch cubes instead of baby beets and baby golden beets.  This was the first time I used beets in the recipe – I usually leave them out.  They tasted great, but gave all the other vegetables a reddish tinge.
3)  Used regular turnips cut into one-inch cubes instead of baby turnips.
4)  Added about ½ cup of red and yellow onions cut into thick slices and chopped into large chunks.  I’ve added onions to the recipe in the past and it gives the whole dish a great flavor.

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