RECIPE: Roast Chicken & Root Vegetables | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Roast Chicken & Root Vegetables – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Roast Chicken & Root Vegetables

Healthful and easy to make. Photo courtesy
LoveBeets.com.

 

The greens of summer give way to the colorful root vegetables of fall: poetic and good for you.

What’s also good is that this recipe, from LoveBeets.com, uses only one pan. Prep time is 15 minutes, cooking time is 40 minutes.

RECIPE: ROAST CHICKEN WITH ROOT
VEGETABLES

Ingredients For 4 Servings

  • 1 pound new potatoes, cut into wedges
  • 9-ounce pack cooked beets, cut in half
  • 9 ounces baby carrots, halved, or 9 ounces large carrots peeled and cut into 1-inch chunks
  • Optional: turnips (diced) or parsnips (sliced)
  • 1 onion, cut into large dice
  • 3 cloves peeled garlic, cut into fine slices
  • 2-3 sprigs fresh thyme
  • 6 ounces (2/3 cup) white wine or vermouth
  • 4 tablespoons extra virgin olive oil
  • 4 chicken legs with thighs, attached or pieces
  • Salt & freshly ground black pepper
  • Preparation

    1. PREHEAT the oven to 425°F.

    2. COMBINE potatoes, beets, carrots, turnips, onion and garlic in a large roasting pan. Drizzle the olive oil over the vegetables and then pour over the wine. Tuck the thyme sprigs in-between the vegetables. Season well with salt and pepper.

    3. SEASON the chicken legs all over with salt and pepper and lay them on top of the vegetables. Cover loosely with foil and bake in the oven for 15 minutes.

    4. REMOVE the foil from the pan and return to the oven. Bake for another 20-25 minutes or until the chicken is golden and crisp and the vegetables are cooked through.

     
    WHAT ARE ROOT VEGETABLES

    Root vegetables are plant roots that are eaten as vegetables. The term is used to refer to any part of the plant that grows underground, including the onion/garlic family, which are technically classified as bulbs. Often, the stems and leaves of these plants can also be eaten.

  • Vegetable-like: Beets, carrots, cassava, celeriac (celery root) daikon and other radishes, jicama, rutabaga, salsify, potatoes sweet potatoes and yams are commonly eaten as vegetables.
  • Spice-like: Arrorwoot (a thickener), ginger, turmeric are ground into spices or other ingredients.
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