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.

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