This was one of the best recipes that I have every made. I would like to say that I should have dialed down the turnips. I will have to do that next time. Thank you to Tom Colicchio for this delicious recipe, and Alison Miksch for the picture.
Serves: 4 Prep Time 15 min Cook Time: 50 min
2 tbsp canola oil
1 tbsp kosher salt
2 tbsp butter
½ tbsp freshly ground black pepper
1 whole chicken
3 sprigs fresh thyme
6 small carrots, peeled
12 baby turnips, peeled
6 small shallots, peeled
6 fingerlings potatoes, halved
3 cloves garlic, peeled
1. Preheat oven to 375. In an ovenproof roasting pan. Heat the canola oil oven medium heat. Season the bird inside and out with salt and pepper, and stuff the cavity with the rosemary and thyme. Brown the chicken in the pan on both sides and the breast for 3 or 4 minutes each side.
2. Turn the chicken breast-side up and place in the oven. Roast for 25 minutes, then add the vegetables and garlic cloves to the pan surrounding the bird. Add the butter and return to the oven.
3. Cook for an additional 20 to 25 minutes (until the chicken is golden brown and cooked through), turning vegetables once while cooking. Remove the pan from the oven and cover loosely with foil. Let the chicken rest for 10 minutes before carving and serving.
Enjoy! ~ DSP