Recipe(tried): Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables

This is a delicious recipe from Emeril!! I have made just the roasted vegetables numerous times to accompany steak, a simple roast beef and Standing Rib Roast on Christmas Day. It is a visually beautiful combination of root vegetables and they taste wonderful. The roasting brings out a wonderful sweetness in the vegetables:-) If you can't find all of the vegetables or especially the baby varieties, just use full size vegetables and cut them into about 1 or 1 1/2 inch pieces. I was worried that the chicken would be overcooked but it was juicy and delicious, too. I made steamed broccoli and a green salad to complete the meal.

Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables

Herb Roasted Chicken:

1 (3 1/2 to 4 pound) whole chicken
1 1/2 Tbl. salt
2 tsp. black pepper
1 Tbl. minced garlic
1 Tbl. chopped, fresh thyme leaves
1/2 Tbl. chopped, fresh sage leaves
2 Tbl. chopped fresh parsley leaves (reseve the parsley stems)
1/2 c, olive oil
1 lemon, quartered
2 bay leaves

Baby Root Vegetables

1/4 lb. baby turnips, peeled and stem ends trimmed
1/4 lb. baby red (maroon) carrots, peeled and stem ends trimmed
1/4 lb. baby orange carrots, peeled and stem ends trimmed
1/4 lb. baby golden beets, peeled and stem ends trimmed
1/4 lb. baby beets, peeled and stem ends trimmed
1/4 lb. fingerling potatoes, washed and halved
1 1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. olive oil

Preheat oven to 475 degrees F.

Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rib the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the brid in a roasting pan or a saute pan, and put it in the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.

For the vegetables: Make sure that the vegetables are dry, then place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil, mix well and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with herb roasted chicken.

Yield: 4 servings
Prep time: 35 minutes
Cook time: 1 hour