Take this hearty dish from oven to table by cooking in a sturdy, Emile Henry baking dish.The high-quality clay allows heat to penetrate your food thoroughly. Chicken will turn a crispy brown and vegetables will caramelize, absorbing juices and flavor. Carve and serve right from the dish - the high-fired glaze won't scratch or chip. And it retains heat as you enjoy your meal.
- 5- to 6-pound chicken, wing tips removed
- 1 pound Idaho or Yukon gold potatoes, peeled, cut into 3-inch wedges
- 1/2 pound beets, peeled and cut into 3-inch wedges
- 4-5 parsnips, peeled and cut into 4-inch chunks
- 2 medium onions, peeled and quartered
- 6 garlic cloves, peeled, left whole
- Salt and fresh ground pepper to taste
- 1 teaspoon chopped fresh rosemary
Preheat oven to 450 degrees F.
Remove fat from the tail, remove neck, giblets and livers from cavity. Reserve for giblet gravy or other use.
Season cavity and skin with salt, pepper and half of the chopped rosemary. Place chicken in a roasting dish or an oval baking dish, breast side up. Place in oven and roast 10 minutes. After the first 10 minutes, loosen the chicken with a spatula to keep skin from sticking. Add vegetables and coat with any fat that has come from the chicken in the dish. Sprinkle remaining rosemary and salt and pepper over the vegetables. Continue to roast, moving the vegetables around every 15 minutes, for about 50-60 minutes or vegetables are cooked through and the juices from the chicken run clear. If the dish gets dry while cooking, add a little chicken stock, white wine or water.
Remove chicken and root vegetables to a platter, adjust seasonings and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
455 calories; 6g total fat; 115mg cholesterol; 566mg sodium; 63g carbohydrates; 11g fiber; 42g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .