Herb-Infused Roast Chicken with Seasonal Root Veggies
Experience the homely warmth and rich flavors of this herb-infused roast chicken paired with seasonal root vegetables. The process of prepping the vibrant seasonal produce alongside the tender chicken creates an inviting atmosphere in your kitchen, where aromas of rosemary, garlic, and roasted goodness fill the air. This recipe is a personalized adaptation based on a classic Saveur dish, highlighting the joy of making it your own with your favorite ingredients. Use small organic chickens for a delightful tender roast or opt for larger ones if preferred. Adapt the vegetable selection based on the bounty of your pantry—everything from hearty squash to earthy potatoes will work beautifully. Complete your dish with a luxurious parsley butter sauce to elevate your meal to comforting perfection.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Whole chicken
3.5 lb (rinsed, giblets reserved)
Rosemary sprigs
10
Garlic
2-3 heads (separated into cloves, peeled)
Extra virgin olive oil
3/4 cup
Duck fat
2 tablespoons (optional)
Winter squash
1/2 (seeded, peeled, cut into 2-inch pieces)
New potatoes
10 (quartered lengthwise)
Cipollini onions
10
Red onion
1 (cut into 8 pieces, base intact)
Leeks
2 (white part only, cut in half lengthwise, in 3-inch lengths)
Fennel bulb
1 (core removed, sliced into thin half-moons)
Fresno chile peppers
6 (cut in half lengthwise, seeds removed)
Chicken stock
1 cup
Italian parsley
1/4 bunch (washed, roughly chopped)
Butter
1/2 cup (cut into 8 pieces and well-chilled)
Lemon
1/2 (juice only)
Instructions
1
Begin by rinsing the chicken under cold running water, then pat it dry with paper towels, ensuring both the inside and outside are cleaned. Reserve giblets for stock-making and save the liver for another recipe.
2
Generously season the cavity of the chicken with salt and pepper. Fill the cavity with several garlic cloves and a few sprigs of rosemary, then truss the legs together to keep everything intact.
3
Prepare an aromatic garlic and rosemary paste by mincing 6 garlic cloves and mashing them into a paste with a few pinches of kosher salt. Finely mince 4 additional sprigs of rosemary and combine them with the garlic paste.
4
Mix the garlic-rosemary paste with about 1/4 cup of olive oil in a large sealable plastic bag. Place the trussed chicken inside, ensuring the paste coats the chicken thoroughly. Seal the bag and refrigerate overnight or for several hours for maximum flavor infusion.
5
When ready to cook, let the chicken sit at room temperature for at least 30 minutes before baking. Preheat your oven to 375°F (190°C).
6
Prepare the root vegetables: If using leeks, blanch them in boiling water for 30 seconds and rinse in cold water. Cut chilies in half lengthwise, removing seeds and cores. Peel and prepare cipollini onions by blanching and peeling, ensuring you leave enough of the base to hold them together.
7
For stock, either use store-bought or make your own by browning the reserved giblets in a saucepan with olive oil, adding water and vegetable trimmings, and simmering until reduced.
8
Mince the remaining garlic and rosemary, then toss all prepared vegetables including the squash, chiles, onions, and any remaining garlic with 1/4 cup olive oil, salt, and pepper on a large baking tray.
9
In a separate bowl, coat the quartered potatoes with the remaining minced garlic and rosemary, adding salt and pepper to taste.
10
Once the vegetables are prepped, place them on the lower rack of the oven. Remove the chicken from its marinade bag, season it with extra salt and pepper, and place it directly on the oven rack above the vegetables.
11
In a separate pan, heat duck fat in the oven for a few minutes before adding the seasoned quartered potatoes for roasting.
12
While the chicken roasts, prepare the parsley butter sauce by reducing your chicken stock mixed with lemon juice until it thickens, then whisk in chilled butter pieces, and finish with chopped parsley.
13
Roast the chicken until the internal temperature reaches 165°F (75°C), which should take about 45-50 minutes. Once cooked, allow it to rest for 20 minutes on a cutting board.
14
Increase the oven temperature to 425°F (220°C) to finish roasting the vegetables for an additional 10-15 minutes until perfectly caramelized.
15
Serve the carved chicken over the roasted vegetables on a large platter, drizzling with the parsley butter sauce for a delightful finish. Enjoy your comforting meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish in this recipe?
The primary dish is Herb-Infused Roast Chicken accompanied by seasonal root vegetables.
What size chicken should I use?
The recipe calls for a 3.5 lb chicken, specifically recommending small organic chickens for tenderness, though larger ones can be used.
How long should the chicken be marinated?
For maximum flavor infusion, the chicken should be marinated in the garlic-rosemary paste overnight or for several hours.
What herbs are used to flavor the chicken?
The chicken is flavored with fresh rosemary and Italian parsley.
What temperature should the oven be set to?
The initial roasting temperature is 375°F (190°C), which is later increased to 425°F (220°C) for the vegetables.
What is the target internal temperature for the chicken?
The chicken is cooked until the internal temperature reaches 165°F (75°C).
How long does the chicken need to rest after cooking?
The chicken should rest on a cutting board for 20 minutes after being removed from the oven.
What vegetables are included in this roast?
The recipe includes winter squash, new potatoes, cipollini onions, red onion, leeks, fennel bulb, and Fresno chile peppers.
How are the leeks prepared?
Leeks should be blanched in boiling water for 30 seconds and then rinsed in cold water before roasting.
What is the purpose of the duck fat?
Duck fat is an optional ingredient used to roast the seasoned quartered potatoes in a separate pan.
How do I make the garlic and rosemary paste?
Mince 6 garlic cloves with salt and 4 sprigs of rosemary, then mix with 1/4 cup of olive oil.
What should I do with the chicken giblets?
Reserve the giblets to make a homemade stock by browning them in a saucepan with olive oil and water.
How do I prepare the Fresno chile peppers?
Cut the chiles in half lengthwise and remove the seeds and cores before roasting.
What goes inside the chicken cavity?
Season the cavity with salt and pepper, then fill it with several garlic cloves and a few sprigs of rosemary.
What ingredients are in the parsley butter sauce?
The sauce is made from chicken stock, lemon juice, chilled butter pieces, and chopped Italian parsley.
How do I ensure the chicken skin is flavorful?
Coat the chicken thoroughly in a garlic-rosemary-oil paste and let it marinate for several hours or overnight.
Where in the oven is the chicken placed?
The chicken is placed directly on the oven rack positioned above the tray of vegetables.
How are the cipollini onions prepared?
They are blanched and peeled, keeping the base intact to hold them together during roasting.
How long does the initial chicken roasting take?
It typically takes about 45 to 50 minutes to reach the required internal temperature.
Can I use store-bought chicken stock?
Yes, you can use either store-bought stock or make your own using the reserved giblets.
How do I prepare the potatoes?
Quarter the new potatoes lengthwise and coat them with minced garlic, rosemary, salt, and pepper.
What is the final step for the roasted vegetables?
Once the chicken is removed, increase the oven heat to 425°F and roast the vegetables for 10-15 more minutes until caramelized.
What should be done with the chicken liver?
The liver should be saved for use in a separate recipe rather than being used for the stock.
Should the chicken be cold when put into the oven?
No, let the chicken sit at room temperature for at least 30 minutes before baking for more even cooking.
How is the parsley butter sauce thickened?
Reduce the chicken stock and lemon juice until it thickens, then whisk in cold butter pieces one by one.
How is the fennel bulb prepared?
Remove the core and slice the bulb into thin half-moons.
Is the chicken trussed?
Yes, the legs should be trussed together to keep the stuffing intact during roasting.
How much olive oil is used in total?
The recipe uses 3/4 cup of extra virgin olive oil, divided between the paste and the vegetables.
Can I swap the winter squash for other vegetables?
Yes, you can adapt the selection based on your pantry, using anything from hearty squash to earthy potatoes.
How is the final dish served?
The carved chicken is served over the caramelized roasted vegetables on a large platter, drizzled with the parsley butter sauce.