Rustic Roasted Chicken

15 ingredients
9 steps

Ingredients

  • 1 - 1 1/2 lb fingerling potato, washed and halved
  • 2 large carrots, peeled and cut into 1 inch ieces
  • 2 large parsnips, peeled and cut into 1 inch pieces
  • 10 shallots, peeled and halved
  • 5 cloves garlic, peeled
  • 3 tablespoons extra virgin olive oil
  • salt & freshly ground black pepper
  • 1 lemon
  • 2 (3 1/2 lb) organic chicken
  • 4 tablespoons unsalted butter, room temperature
  • 4 sprigs fresh tarragon
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 cup dry white wine or 1 cup chicken broth
  • sea salt, to serve

Directions

  1. 1
    Preheat oven to 425*F.
  2. 2
    Toss the potatoes, carrots, parsnips, shallots, mushrooms, and garlic with the oil and a generous pinch of salt and pepper in a large roasting pan.
  3. 3
    Cut the lemon inhalf, and rub the chickens with the lemon flesh and then the butter; season the birds generously with salt and pepper.
  4. 4
    Place half a lemon and two sprigs each of tarragon, rosemary and thyme in the cavity of each chicken.
  5. 5
    Arrange the chickens on top of the vegetables, and roast in the lower half of the oven for 45 minutes to 1 hour, or until the chickens are cooked and the skin is crisp, basting the chickens every 20 minutes.
  6. 6
    If the birds are not crisp, increase the oven temperature to 475*F for the last 10 to 15 minutes of cooking.
  7. 7
    Remove from the oven, cover the chickens loosely with aluminum foil, and allow the chickens and vegetables to rest in the pan for 20 minutes.
  8. 8
    Remove the chickens and vegetables to a platter, pour off the fat in the pan, deglaze with the wine or broth and season to taste with salt and pepper.
  9. 9
    Sprinkle the carved chicken and vegetables with the sea salt and serve with the pan juices.

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