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Roasted Natural Chicken with Roots

Roasted Natural Chicken with Roots

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Yield: 4 servings

Preparation Time: 30 minutes

Start to Finish Time: 135 minutes

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

Heat oven to 450°. Rub outside of chicken with 1 tablespoon oil, then season with a few pinches of salt.

Stuff cavity with rosemary and orange, squeezing orange pieces to release juices. Scatter vegetables in a roasting pan, then toss with remaining 1 tablespoon oil and a pinch of salt and pepper. Place chicken on top of vegetables and cook breast side up.

After about 30 minutes, lower oven temperature to 350° and cook 30 to 45 minutes longer, or until a thermometer inserted into the thigh reads 165°. Remove from oven and let rest 20 minutes before slicing. Serve with roasted vegetables and juices from the pan.

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