Recipe: Roast Chicken with Farm Vegetables

ROAST CHICKEN WITH FARM VEGETABLES

"This recipe lends itself to any number of vegetable variations based on what produce is fresh and in season. Spring brings in peas and baby carrots; summer, corn and tomatoes; fall, leafy dark greens such as kale and collards; and winter, the sweetest of root vegetables. A green flavorful olive oil gives and extra boost to the marinade."

2 tablespoons fresh lemon juice
2 tablespoons dry white wine (or vermouth)
1 clove garlic, minced
2 teaspoons Hungarian paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 (3-4 pound) chicken, cleaned of fat and innards
1 onion, quartered
2 cloves garlic, quartered
4 carrots, peeled
8 new potatoes, washed
4 turnips, peeled and quartered
1/2 pound string beans, stemmed and steamed until barely tender

Blend together the lemon juice, wine, minced garlic, paprika, salt, and pepper. Whisk in the olive oil. With a pastry brush, spread one third of the mixture into the cavity of the chicken. Brush remainder over the outside of the chicken. Let the chicken marinate for 1 to 24 hours in the refrigerator.

WHEN READY TO COOK:
Preheat oven to 400 degrees F.

Place the quartered onion and garlic into the cavity of the chicken before laying it in a roasting pan large enough to hold the vegetables to be added later.

Bake for 30 minutes.

Turn down oven temperature to 375 degrees F, and surround the chicken with the carrots, potatoes, and turnips.

Bake the chicken for another hour, basting every 15 minutes to keep the vegetables moist.

Add the steamed green beans and place the pan back in the oven briefly to heat them before serving.

Makes 4 servings
Source: New Hampshire: From Farm to Kitchen by Helen Brody