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| Chef | |
| Submitted | July 3rd 2009 |
| Cuisine | American |
| Category | Main Course |
| Level | Beginner |
| Servings | |
| Rating |
Ingredients
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
This is easy, but it takes time, but it is worth it!!!
Directions
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.
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.