Perfect Roasted Chicken and Root Vegetables
Food.com
Food.com
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Ingredients

  • 1 carrot, peeled and cut into thirds
  • 1 celery rib, cut into thirds
  • 1 medium onion, peeled and cut into half
  • 1 (3 1/2-4 lb) whole chickens, rinsed and patted dry
  • 1 tablespoon kosher salt
  • white pepper
  • 1 lemon, halved
  • 2 fresh bay leaves
  • 1/2 cup dry white wine
  • 6 garlic cloves, smashed, roughly chopped
  • 4 sprigs rosemary, roughly chopped, substitute dried
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup chicken stock
  • 1 cup dry white wine
  • 1 -2 tablespoon cornstarch flour
  • 2 -3 carrots, large, peeled and cut into 3rds
  • 2 parsnips, large, peeled and cut into 3rds
  • 2 onions, large, peeled, cut into thick slices
  • 2 -3 tablespoons olive oil
  • kosher salt or sea salt

Instructions

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