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.
Tagged with beets, carrots, dinner, emeril, fingerling potatoes, herbs, lemon, onions, parsley, red-skinned potatoes, roasted chicken, roasted vegetables, sage, thyme, turnips
