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Recipe for roast chicken in a pot with root vegetables

Sally Pasley Vargas for The Boston Globe/Sally Pasley Vargas

Serves 4

As this hearty chicken roasts, it creates a flavorful sauce in the pot. Cook the bird with a lid to begin with, then remove it so the skin browns in the last half-hour. Stir mustard and parsley into the pan juices to give the sauce a piquant taste.

1whole chicken (about 4 pounds)
4tablespoons olive oil
Salt and pepper, to taste
½bunch fresh rosemary (chop 2 sprigs)
6whole garlic cloves, peeled
8small carrots, left whole
8small parsnips, left whole
12small potatoes
1medium celery root, cut into thick wedges
2turnips, cut into wedges
2cups chicken stock
Juice of ½ lemon
1teaspoon Dijon mustard
¼cup finely chopped parsley

1. Set the oven at 350 degrees. Cut a piece of kitchen twine into a 6-inch length. Have on hand a large flameproof casserole that will hold the bird and all the vegetables (or improvise with a roasting pan and foil).

2. Brush the chicken all over with 2 tablespoons of the olive oil and sprinkle inside and out with salt, pepper, and rosemary. Tie the legs together with the twine.

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3. In the casserole over medium-high heat, heat the remaining 2 tablespoons of the olive oil. Add the garlic, carrots, parsnips, potatoes, celery root, turnips, and chopped rosemary sprigs. Cook, stirring often, for 8 minutes. Add the stock and lemon juice. Bring to a boil, turn off the heat, and set the chicken on the vegetables. Cover and transfer to the oven.

4. Cook for 45 minutes. Remove the cover, and brush the chicken with the juices in the pot.

5. Increase the oven temperature to 425 degrees. Roast the chicken uncovered 30 minutes more or until a meat thermometer inserted into the thickest part of the thigh registers 170 degrees. Total roasting time is 1 hour and 15 minutes.

6. Lift the chicken from the pot and transfer to a large, deep platter. With a slotted spoon, add the vegetables to the platter. Cover loosely with foil and keep warm.

7. Set the casserole on a burner over medium heat. Bring the sauce to a boil and let it bubble steadily for a few minutes. Turn off the heat. Whisk in the mustard and parsley. Taste for seasoning and add salt and pepper, if you like. Spoon the sauce over the chicken and vegetables.

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Sally Pasley Vargas