Roast Chicken and Root Vegetables

By gtbalm

Ingredients

• 1 good-quality chicken, 3 lb 3 oz-4.5 lb
• 4 large potatoes, peeled and quartered
• 3 large carrots, cut into 1 in chunks
• 2 rutabagas, peeled and quartered
• 2 tbsp olive oil
• salt
• 1 tbsp butter, softened
• 1/2 lemon
• 1/2 cup white wine or chicken stock

Details

Preparation time 20mins
Cooking time 95mins

Preparation

Step 1

Preheat oven to 400 degrees.
Wipe the skin of the chicken dry with paper towels. Undo the string and work the legs away from the body lightly.

Put the vegetables in a large roasting pan, toss them with the oil, and season well. Push them to the sides of the pan to make room for the chicken.

Rub the chicken all over with the butter and season it well. Put the chicken into the space you made in the roasting pan, surrounded by the vegetables.
(Do not put it on top, or the vegetables may cook unevenly)
Squeeze the half lemon over the breast, then put the squeezed-out lemon shell inside the cavity.

Pour the wine or stock around the vegetables and roast in the oven for about 1 1/4 hours, turning the vegetables occasionally, or until the chicken juices run clear when you insert a skewer into the thickest part of the thigh.

Rest the chicken for 10 minutes, lightly covered with foil. Pour any juices that come from the chicken back into the vegetables, then carve the chicken and serve with the vegetables and juices.