Roasted Chicken With Carrots Turnips And Zucchini Recipes

ROAST CHICKEN WITH TURNIPS

Steps:

• Heat oven to 450 degrees. Place a nonstick roasting pan on a rack set low in oven. Season chicken with salt and pepper, and rub it with about a third of the butter or oil.
• When oven is hot, add another third of the butter or oil to pan. Place chicken in hot pan, breast up; roast 15 minutes, or until top begins to brown. Remove from oven, and scatter turnips around it; dot them with remaining butter, or drizzle with remaining oil. Tilt pan so juices run out of chicken.
• Roast 15 minutes longer, and then baste chicken with pan juices. Continue to roast (lower heat to 350 if bird is becoming too brown) until an instant-read thermometer inserted in meaty part of thigh registers 155 degrees, 15 to 30 minutes more. Remove bird from pan, and raise heat to 500 degrees. Return turnips to oven in pan.
• Let chicken rest while turnips brown, about 5 minutes. Carve chicken, and serve with turnips and pan juices.

ROAST CHICKEN WITH VEGETABLES AND POTATOES

Steps:

• Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
• Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
• Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.