This recipe is delicious. And it makes your house smell amazing. The recipe calls for rutabaga, but I didn’t use it. I did use the parsnips and they were pretty good. If you are unsure about the parsnips know that they don’t really have much taste to them and I didn’t even notice them while I was eating the vegetables.
Roasted Chicken and Root Vegetables
3 to 4 lb whole chicken
1 large yellow onion
1 large sweet potato
2 parsnips
1 rutabaga
poultry seasoning
sea salt
black pepper
3 to 4 tablespoons olive oil
Preheat oven to 375.
Remove giblets from thawed chicken. Rinse entire chicken inside and out.
Use a cake pan or roasting pan. Chop onion and place half of it under the chicken, place chicken in pan, then put the rest of the onion around it.
Chop root vegetables and place around the chicken in the pan.
Drizzle the chicken and the vegetables with olive oil. Season with sea salt and pepper. Season the chicken only with the poultry seasoning blend.
Roast about an hour and a half (depending on size); until your meat thermometer reads 180 degrees. ALWAYS use a meat thermometer to check chicken.
This recipe is super easy. Promise! It does take a while to cook, but very little prep time.
Questions? Comments? I’d love to hear them!
Eat Food 