Tuscan Roasted Lemon Chicken with Root Vegetables

Tuscan Roasted Lemon Chicken with Root Vegetables

Tuscan Roasted Lemon Chicken with Root Vegetables
 
Tuscan Roasted Lemon Chicken with Root Vegetables
Recipe By:

Ingredients
  • Marinade Rub:
  • 3 T. butter
  • 4 T. extra virgin olive oil
  • 1 T. chopped fresh rosemary
  • 1 T. chopped fresh thyme
  • 3 T. minced garlic
  • ⅓ c. fresh lemon juice
  • 1 lemon sliced
  • 4 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • Kosher salt and fresh black pepper
  • 1. Mix all of the marinade rub ingredients in a bowl and set aside.
  • 2. Tuck the wings under the chicken. Season chicken with salt and pepper.
  • 3. Take about 2 T. of the marinade along with the sprigs of rosemary, thyme and lemon slices and place in cavity and rub it around.
  • 4. Take the remaining marinade and rub all over the chicken. Try to lift the skin from the breast area and smear some of the marinade there. Try not to tear the skin.
  • Chicken and Vegetables:
  • 1 (5-6 lb. chicken, rinsed, patted dry and seasoned)
  • 1 T. chopped fresh rosemary
  • 1 T. chopped fresh thyme
  • Kosher salt and fresh black pepper
  • 6-8 small Yukon gold or red potatoes, halved
  • 4-5 medium carrots, peeled and halved
  • 3 large parsnips, peeled and quartered lengthwise
  • 3 large shallots, peeled and halved
  • 1 (8-oz.) baby portabella mushrooms
  • ½ of each bell pepper (red, orange, yellow), cut into strips
  • 2 large Vidalia onions, peeled and quartered
  • 1 T. minced garlic
  • ½ c. chicken broth or dry white wine

Instructions
  1. Preheat oven 400 and place rack just below center of oven.
  2. Take all the ingredients above except chicken and broth. Mix well and place veggies in bottom of roasting pan.
  3. Place chicken on top of veggies. Add broth and roast until veggies are tender and the thickest part of chicken thigh reads 160-165 on a thermometer. This takes about 1 ½ hours.
  4. Remove from oven and let chicken rest 15 minutes.
  5. Transfer chicken and veggies to a serving platter. Take the contents of the roaster into a 4 c. measuring cup. Spoon off any fat that is on top. Season the juices with salt and pepper and serve along with the chicken and veggies. If you want to thicken the pan juices, mix some water with flour or cornstarch or Wondra and add to the pan juices and heat until thicken. Whisk to keep from lumping.

 

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