Roasted Whole Chicken With Root Vegetables
Roasted whole chicken with root vegetables is cooked perfectly in a delicious sage butter, on top of parsnips, onions, and turnips. This fall-off-the-bone roasted chicken is perfect for a comforting Sunday dinner, or a cozy night in.
Equipment
- 1 sheet pan
- unbleached parchment paper for easy cleanup
- foil to tent sometimes i place a piece of parchment paper over the chicken with a baking dish on top instead of foil.
Ingredients
- 3-4 lb Organic Whole Chicken
- 3 large Turnips
- 5 Parsnips
- 1 Yellow Onion
- 2 sprigs Fresh Sage
- 4 Garlic Cloves crushed
- 2 tablespoons Butter
- 1/4 cup Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Paprika
- 1 1/2 teaspoons Sea Salt to taste
- 1 teaspoon Pepper to taste
Instructions
- Preheat the oven to 375 degrees F. Remove chicken giblets and discard. Rinse chicken under running water and pat dry with paper towels.
- Drizzle the chicken with olive oil. Sprinkle on the garlic powder, onion powder, paprika, salt and pepper. Pat the seasonings into the chicken.
- Place several fresh sage leaves on the chicken and top it with two pads of butter. Cover with foil and bake on a sheet pan for 1 hour, basting once after 30 minutes.
- Chop the parsnips, turnips, and onions into large chunks and crush the garlic cloves.
- After one hour, remove the chicken from the oven and turn the oven up to 400 degrees. Remove the foil, add the root vegetables, tossing them in the chicken drippings.
- Place the chicken and root vegetables back in the oven, uncovered and bake for 20-30 minutes until the chicken is full cooked and the vegetables are tender.
- Baste the chicken and vegetables 1-2 times while they are cooking to ensure the sage butter is infusing the chicken and vegetables with its delicious flavor.
- You can use an instant-read thermometer placed in the thickest part of the chicken’s thigh. The chicken is done when the thermometer reads 165 degrees F. and the root vegetablesare tender.
Notes
Allow the chicken to cool for at least 10 minutes before slicing into chicken…or pulling it apart (because it will be fall-apart tender at this point).
Store the chicken and root vegetables in an air-tight container in the fridge for up to 4 days.