Roasted Chicken With Root Vegetables

Roasted Chicken With Root Vegetables

Ingredients:
1 (4-pound) free-range, organic chicken
6 cloves garlic, smashed
2 medium rutabagas, peeled and cut into wedges
2 medium turnips, peeled and cut into wedges
4 large carrots, peeled and cut into 2-inch pieces
1 medium onion, cut into quarters
8 new potatoes
1/4 cup olive oil
4 tablespoons butter
Sea salt and fresh ground pepper, to taste

Directions:
Preheat oven to 475 degrees.
Lightly season the chicken with salt and pepper. Rub the garlic cloves all over
the inside and outside of the chicken and stuff them inside the chicken. Truss the
chicken legs together with kitchen string.
Put the vegetables in a bowl and toss with the olive oil. Lay in a roasting pan
and put the chicken on the bed of vegetables.
Rub the butter over the outside of the chicken and put the pan in the oven.
Roast at 475 degrees for 25 minutes, reduce heat and roast for 45 more minutes
until the thickest part of the thigh registers 160 degrees on an instant read
thermometer.
Allow the chicken to rest for 20 minutes before carving and serving.
Salmon en Papillote
Serves 4
Don’t be fooled by the name. En Papillote simply means “in parchment,” and it’s
one of the simplest methods around for cooking fish and other foods. The food is
tucked in a paper pocket and baked in a hot oven. The paper creates a hothouse
effect, quickly steaming the food, while keeping it moist. Place one pocket on each
plate and snip it open with kitchen shears for a simple, but elegant, presentation.