Roasted Herbed Chicken with Honeyed Root Vegetables
Experience the rich flavors of the medieval era with this succulent roasted chicken infused with fragrant herbs, served alongside a medley of sweet and savory honeyed root vegetables. Immerse yourself in a journey to the past with this hearty and satisfying dish.
ingredients
- 1 whole chicken (3-4 pounds)
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- Salt and pepper, to taste
- 4 carrots, peeled and cut into chunks
- 4 parsnips, peeled and cut into chunks
- 2 turnips, peeled and cut into chunks
- 2 tablespoons honey
- 2 tablespoons butter, melted
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Rinse the chicken and pat it dry with paper towels.
- 3.
In a small bowl, combine the olive oil, thyme, rosemary, sage, salt, and pepper. Rub this mixture all over the chicken, including under the skin.
- 4.
Place the chicken in a roasting pan and roast for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the juices every 30 minutes.
- 5.
While the chicken roasts, in a large bowl, toss together the carrots, parsnips, turnips, honey, melted butter, salt, and pepper until well coated.
- 6.
Once the chicken has been roasting for 30 minutes, add the honeyed root vegetables to the pan around the chicken.
- 7.
Continue roasting for another 1 hour, or until the vegetables are tender and caramelized.
- 8.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
- 9.
Serve the roasted chicken with the honeyed root vegetables. Garnish with fresh parsley.
- 10.
Enjoy this medieval-inspired feast!