Herb Roasted Chicken with Roasted Root Vegetables

Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables is an Emeril recipe from the Food Network.  The roasted vegetable recipe is one of my favorites, but this was my first time roasting a chicken.

Herb Roasted Chicken

I followed the recipe exactly to prepare the chicken and put the chicken in the pan breast-side up.  30 minutes in, I basted it with the pan juices.  The 3.5 pound chicken I used was done at 50 minutes instead of the hour called for.  A meat thermometer inserted into the thickest part of the thigh read 165 degrees.  I let the chicken stand for 10 minutes as the recipe called for.  It turned out perfect – tender and very juicy with crispy golden brown skin.

Roasted Root Vegetables

I made a few modifications to the roasted vegetable recipe based on the availability of ingredients:

1) Used quartered red-skinned potatoes instead of fingerling potatoes.
2)  Used full-sized beets cut in one-inch cubes instead of baby beets and baby golden beets.  This was the first time I used beets in the recipe – I usually leave them out.  They tasted great, but gave all the other vegetables a reddish tinge.
3)  Used regular turnips cut into one-inch cubes instead of baby turnips.
4)  Added about ½ cup of red and yellow onions cut into thick slices and chopped into large chunks.  I’ve added onions to the recipe in the past and it gives the whole dish a great flavor.

Reader's Comments

1. 

   link
   As melhores musica para fazer amor vol
   b8c62_a
   Corso Di Giornale Per La Prova Di Italiano
   5 Melhores Celulares Para O Cliente Que Diz
   Fog O A Lenha Bem Simples E R Pido De Pintura

   this site
   here
2. Williamfleda on 16 Aug 2022 7:51 am
3. 

   6 tipps fГјr dich
   Uso y manejo de alejandro magno
   660ac1d
   Leaving Assignments To Score 24
   Uso Correcto De La Familia V Deo De Ingles
   Actitudes En 15 Minutos

   here
   here
4. Williamfleda on 16 Aug 2022 4:12 pm