Roasted Chicken With Vegies
Submitted by tarasanchez on Fri, 07/03/2009 - 20:50
This is easy, but it takes time, but it is worth it!!!
3 Pounds Chicken (divided however your family likes it, we like thighs)
1 Turnip, cut into wedges
2 Parsnips, peeled and cut longways
2 Carrots, peeled and cut longways
2 Shallots, peeled and quartered
1 Fennel Bulb, cored and cut into wedges
1 Cup White Wine
1/4 Cup Taragon, rough chopped
1/4 Cup Parsley, rough chopped
6 Cloves Garlic, grated with microplane
Zest of 1 Lemon
1/2 Cup Extra Virgin Olive Oil
2 Pounds Potatoes, peeled
Instructions:
• Preheat Oven to 425.
• Put Veggies in Roasting Pan and drizzle with a little Olive Oil, Wine and Salt.
• In a small bowl combine chopped fennel fronds, tarragon, parsley, garlic, lemon zest 1/2 cup of olive oil and salt.
• Rub Chicken with Herb Rub and put in Roasting Pan.
• Cover and bake for 60-90 minutes.
