There is nothing quite so delicious as a good, juicy roast chicken. The key is to buy a quality free-range bird and cook it in a hot oven. Here, garlic is cooked in its skin becoming a sweet and nutty compliment to roasted turnips.
- Pre-heat the oven to 400 degrees.
- Rub the chicken with 1 tablespoon of olive oil, salt and pepper. Set it in a roasting pan.
- Toss the turnips and garlic cloves with the remaining tablespoon of olive oil and salt and pepper, then arrange around the chicken.
- Squeeze the lemon over the chicken, then place the lemon into cavity of the chicken along with the shallot and 2 branches of thyme. Cover the breast, legs and vegetables with the remaining thyme branches.
- Roast the chicken for 45-60 minutes, basting the chicken and turning the vegetables from time to time. The chicken is ready when the juices run clear when the thigh is pierced, or when the thigh meat reaches 165 degrees.
- Let the chicken rest for 10-15 minutes. Cut chicken and serve with roasted vegetables.
- 1 free-range antibiotic and hormone free chicken (about 3½ to 4 lbs)
- 2 tablespoons extra virgin olive oil, divided
- Salt and pepper, to taste
- 8 garlic cloves, left whole
- 1 medium shallot, left whole
- 4 to 6 medium white turnips, washed and quartered
- ½ lemon
- 8 sprigs fresh thyme
Ann's Tips and Tricks
The portioning may seem stingy to those of us who are used to eating servings of ½ a chicken in restaurants, but that’s too big! Go easy. The recommended allowance for protein from meat is 6oz. If we take the bones into account, that’s only about one-eighth of a 4-pound chicken.