Great HEAL Recipes

Whole Roasted Chicken with Winter Vegetables

Makes 6 servings


Ingredients:

1 (4 to 4 1/2-pound) whole chicken (Chef suggests whole free-range, organic chicken)
2 1/2 teaspoons kosher salt for chicken
2 teaspoons freshly ground black pepper, divided
6 fresh rosemary sprigs, torn in half, divided
1 bunch (about 20) fresh thyme sprigs, torn in half, divided
1/4 cup olive oil
1/4 cup (1/2 stick) unsalted butter
1 large parsnip, peeled and coarsely chopped into 1-inch pieces
2 large carrots, peeled and coarsely chopped into 1-inch pieces
1 medium turnip, peeled, and cut into 1-inch wedges
¼ large rutabaga, peeled and cut into 1-inch wedges
1 large yellow onion, peeled, halved and sliced into 1/2-inch wide slices
1 bag of fingerling potatoes, quartered
1/4 pound assorted wild mushrooms or cremini mushrooms (optional)
8 large garlic cloves, peeled
1 1/2 teaspoons kosher salt for vegetables
Collard greens (optional)
Crusty French baguette, for serving

Directions:

Rinse the chicken under cold running water, drain, and pat dry.
Season the cavity with 1 teaspoon of the kosher salt and 1/2 teaspoon of the pepper.
Stuff the cavity with half of the rosemary and half of the thyme.
Tuck the wings behind the chicken and tie the legs together with butcher’s twine.
Allow the chicken to rest at room temperature for 30 minutes while the vegetables are being prepared.
Preheat the oven to 400°F.
Heat the olive oil and butter in a large cast iron skillet or large sauté pan over medium heat until the butter is melted.
Add the next 8 ingredients (parsnips through garlic) and the remaining
rosemary and thyme sprigs, tossing until well coated.
Season the vegetables with the remaining 1 1/2 teaspoons kosher salt and 1 teaspoon of the black pepper.
Cook the vegetables over medium heat, stirring occasionally, for 5 minutes.
If you are using the collard greens, put the greens at the bottom of the roasting pan, and then transfer the vegetables to a large baking dish or a disposable aluminum roasting pan.
Season the outside of the chicken with the poultry salt and remaining 1/2 teaspoon of pepper.
Arrange the chicken on top of the vegetables and roast at 400°F for 30 minutes. Reduce the oven temperature to 350°F and continue cooking for 40 to 45 minutes, basting occasionally with the pan juices, or until the chicken is golden brown and cooked through and the vegetables are tender.
Remove from the oven and allow the chicken to rest for 10 minutes.
Cut the legs and thighs away from the cavity of the chicken, allowing
 the juices to drain into the vegetables. Allow the chicken to rest an additional 5 to 10 minutes. Carve the chicken into 8 pieces (two wings, two drumsticks, two thighs, and two breast halves.) Divide the vegetables and chicken evenly between 6 dinner plates and spoon the pan juices over each serving. Serve immediately with crusty bread slices.