Roasted Chicken on a Bed of Roots Vegetables

A larger chicken can be used. Just adjust the cooking time. Also, various other root vegetables would be perfect. More delicate vegetables can be added later in the cooking time as well. In addition, I would suggest cutting the oil and butter down if you prefer less oily vegetables. Enjoy!

Roasted Chicken on a Bed of Roots Vegetables

5 stars

Yield: 4 servings
Ingredients

• 1 4 to 4.5 lb whole chicken
• kosher salt and freshly ground black pepper
• 6 garlic cloves, smashed and peeled
• 6 thyme sprigs
• 2 large leeks
• 3 tennis-ball-sized rutabagas
• 2 tennis-ball-sized turnips
• 4 medium carrots, peeled and cut in half
• 1 small onion, cut into quarters
• 8 golf-ball-sized red potatoes
• 1/3 cup canola oil
• 4 tablespoons unsalted butter, room temp

Cooking Directions

1. Let chicken stand at room temperature for 1.5-2 hours.
2. Remove innards. Generously season cavity with salt and pepper, add 3 cloves of garlic and 5 sprigs of thyme and massage the inside. Truss the chicken.
3. Cut off the dark green leaves from the top of the leeks. Trim off and discard any darkened outer layers. Cut the leeks and rinse well.
4. Cut off both ends of the rutabagas, then cut off the skin. Cut into 3/4 inch wedges. Repeat with the turnips.
5. Combine all the vegetables and remaining garlic and thyme in a large bowl. Toss with 1/4 cup canola oil and season with salt and pepper. Spread the vegetables in a large cast iron or roasting pan.
6. Preheat oven to 475 degrees.
7. Rub the remaining oil all over the chicken. Season generously with salt and pepper.
8. Make a nest in the center of the vegetables and rest the chicken in it.
9. Cut the butter into 4 or 5 pieces and place over the chicken breast.
10. Put the pan into the oven and roast for 25 minutes. Reduce the heat to 400 and roast for another 45 minutes or until the thighs and under the breast are 160 degrees and the juice runs clear. Add 5 more minutes if needed.
11. Transfer the chicken to a carving board and let rest for 20 minutes.
12. Just before serving, reheat the vegetables over medium heat on the stove, turning an glazing them in the juices.
13. Cut the chicken into serving pieces, arrange over the vegetables, and serve.

Barley Mushroom Soup

Barley Mushroom Soup

Total time: 45 minutes
Yield: 8 cups
Ingredients

• 1 cup pearled barley, rinsed well
• 1 cup celery, sliced
• 3 cups white mushrooms, sliced
• 1 cup white onion, sliced
• 1 cup leeks, sliced
• 1/4 cup carrot, sliced
• 4 cups vegetable stock
• 1/4 cup olive oil
• optional: 1/4 cup soy sauce
• pinch salt
• pinch pepper
• pinch thyme

Cooking Directions

1. Bring barley to a gentle boil in stock; cook until soft.
2. Heat olive oil in saute pan. Caramelize onions in oil by cooking slowly on medium heat.
3. Add leeks, mushrooms, celery, sea salt, black pepper, and thyme. Cook until veggies are softened and mushrooms are slightly reduced. Add barley and stock.
4. Season with salt and pepper. Add soy sauce and garnish with carrot.