Roasted Chicken with Root Vegetables


1 3-pound chicken, naturally raised
2 tablespoons canola oil, divided
Kosher or sea salt
2 fresh rosemary sprigs
1 small orange, quartered
small Macomber or other local white turnip, peeled, cut into 1-inch pieces
4-6 red or yellow beets, peeled and halved if small, quartered if larger
2 medium-size yellow onions, peeled and quartered
3 carrots, peeled
Freshly ground black pepper


Heat oven to 450º.

Rub outside of chicken with 1 tablespoon oil; season with a few pinches of salt.

Stuff cavity with rosemary and squeeze orange pieces to release juices.

Scatter vegetables in a roasting pan. Toss with remaining oil and a pinch of salt and pepper. Place chicken on top of vegetables breast side up.

Roast 30 minutes; then lower oven temperature to 350º and cook 30 to 45 minutes longer, or until a thermometer inserted into the thigh reads 165º.

Remove from oven and let rest 20 minutes before slicing. Serve with roasted vegetables and pan juices.

Cooking & Recipes


4 servings

Preparation Time: 

30 minutes

Start to Finish Time: 

2 hours

Preparation Method

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