Whole Roasted Chicken with Root Vegetables and Pan Sauce
Juicy whole roasted chicken over root vegetables gives a complete dinner where everything takes flavor from herbs, lemon and pan juices. This recipe for whole r…
Ingredienser
Instructions
Finely chop thyme and rosemary.
Finely grate the lemon zest.
Mix salt, pepper, thyme, rosemary, olive oil and lemon zest.
Brush the chicken with half of the herb oil.
Peel and cut carrot, parsnip, celery root, leek and onion into rough pieces.
Place the vegetables in an ovenproof dish.
Place the chicken on top of the vegetables.
Roast the chicken at 180 degrees for about 90 minutes, until it has a core temperature of 68 degrees.
Brush the chicken with the remaining herb oil during cooking.
Strain the juices from the dish into a saucepan.
Reduce the juices slightly.
Stir cornstarch into a little cold water.
Add the slurry to the juices and cook until the sauce has the desired consistency.
Stir in butter and season with salt and pepper before serving.
Nutrition per serving
Energi ca. 823 kcal
Protein 65.7 g
Fett 56.9 g
Karbohydrater 17.2 g
Fiber 2.8 g
Sukker 4.0 g
Salt 6.6 g
Tips & tricks
Let the chicken rest for a few minutes before carving. This helps the meat keep its juices and gives the pan juices time to settle before finishing the sauce.
Did you know?
Whole roasted chicken gets extra flavor when cooked over root vegetables because the vegetables absorb juices, fat, lemon and herbs from the chicken. At the same time, the pan juices collect in the dish and become a natural base for sauce. This creates a complete dinner with lots of flavor from one dish.
