Roasted Chicken with Tons of Vegetables Recipe

From Dorothy McNett's Recipe Book.

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Roasted Chicken with Tons of Vegetables

From Dorothy McNett's recipes at This has a loose but tasty dressing with lots of vegetables and little bread.

1 onion
2-3 cloves garlic
2 ribs celery
2-3 large red radishes
1 red or green sweet bell pepper
1-2 parsnips
1-2 carrots
1/2 cup dry bread crumbs
2 tablespoons extra virgin olive oil
fresh herbs, or dried herbs as desired
1/2 teaspoon fine sea salt
freshly ground peppercorns
large roasting hen, about 4 pounds or so if available

Preheat oven to 450 degrees. Get out your chef or santuko knife. If it is not sharp, do as we say. Watch! Then prepare the vegetables using your nice sharp chef knife, cutting and dicing them into about 1/2 inch pieces or so, tossing them into a large bowl. Add the bread crumbs, oil, herbs, salt and pepper. Toss well. Tuck the vegetables into the cavity and the neck cavity also, securing with toothpicks or skewers. Brush with olive oil and sprinkle with paprika. Place in heavy bottomed saute pan or roasting pan. Place in oven, turn heat down to 375 degrees and roast for 50-60 minutes, or until an instant read thermometer reaches about 170-175 degrees in the thigh. Allow to stand, tented, for about 10 minutes before carving.

Recipe created 2004-01-19.

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