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Herbed Roasted Chicken with Root Vegetables
This earthy and subtly floral roast chicken makes excellent use of herbs grown throughout California. Pair with California Pinot Noir or Sauvignon Blanc.
Pairs With
Ingredients
- 1 tablespoon (15ml) fresh flat leaf parsley, finely chopped
- 2 teaspoons (10ml) fresh rosemary leaves, finely chopped
- 2 teaspoons (10ml) fresh thyme leaves, finely chopped
- 2 teaspoons (10ml) fresh oregano leaves, finely chopped
- 2 medium turnips, peeled, halved and sliced one half inch thick
- 2 carrots, sliced into one half inch (1.3cm) thick rounds
- 2 small red onions, peeled and cut into eight wedges
- 2 small red or white potatoes, cut into eight wedges
- 2 tablespoons (30ml) extra virgin olive oil
- 6 whole chicken legs, skin on, thighs attached
- 2 cloves garlic, crushed and chopped
- salt and pepper to taste
Serves 6
Instructions
- Preheat the oven to 375 F. (190 C.)
- Set the parsley aside for use after the chicken is cooked.
- In a small bowl, mix together the rosemary, thyme and oregano.
- Place the turnips, carrots, onions, potatoes and olive oil in a large bowl.
- Mix together so the vegetables are thoroughly coated with oil.
- Place the vegetables in a large baking dish.
- Trim any extra fat from the chicken legs.
- Rub a small amount of garlic into each leg.
- Sprinkle each leg with salt and pepper and one teaspoon (5ml) of the herb mixture coating both sides.
- Place the herbed chicken on top of the vegetables, skin-side up.
- Roast in the pre-heated oven for 50 minutes.
- Remove from oven, sprinkle with parsley and let stand for about ten minutes.
- Divide vegetables evenly onto six plates and top with one chicken leg.
Pairs With
