This is a delicious Sunday dinner that fills the home with the mouthwatering smells of garlic, rosemary and onion. A hearty chicken dish with rustic root vegetables that caramelize and meld, to flavor each other and the roasted chicken.
Any of the vegetables can be eliminated or changed.
And rutabagas are similar to a less starchy potato with a slight hint of horseradish. Add your favorites to personalize this foolproof dish.
Preheat oven to 425, and get your knife and cutting board ready!
All of the veggies can be rough chopped around 1 inch. The key to even roasting is to try to keep the diced pieces around the same size.
The vegetables sweeten as they roast and the rosemary and fennel, which has a mild licorice flavor, really complement the whole meal.
Here I have a blend of my favorite mushrooms, crimini, oyster and shiitake. They will act like flavor sponges, lending their own earthy gift, and soaking up the deliciousness of the surrounding veggies and chicken.
The majority of the preparation of this dish is in the chopping. My favorite dishes to prepare are those in which I get to use a whole mess of beautiful vegetables, a good sharp knife, and go to town.
Dicing is somehow methodical and satisfying.
Once the veggies are chopped, place them in a large roasting pan. Use one with sides that aren’t too high, otherwise you can steam the veggies before they roast. Layer on the chicken pieces (see my post on cutting up a whole chicken, The Process After they’re Processed) and drizzle some melted butter on top. The butter will help everything to caramelize and turn that wonderful golden color. Fill in any places the butter didn’t reach with a drizzle of extra virgin olive oil.
Now, the seasoning.
Crush several garlic cloves with the flat side of a wide knife and the palm of your hand.
Finely chop and sprinkle over the pan.
Strip a few rosemary sprigs by pinching one end and running your fingers along the stem in the opposite direction that the needles grow. Sprinkle on as well. Smells wonderful!
Add a dash of salt, fresh cracked pepper, smoked paprika, or even your favorite seasoning blend like Lawry’s or Old Bay. My personal favorite is from Frankenmuth, Mich. The Zehnder’s World Famous Chicken seasoning blend. If you’ve never tried it, it’s worth the mail order!
Place the pan in the oven, set the timer for an hour, pour yourself a glass of sweet tea, sit back and relax.
After an hour’s time, dig in to this delicious home-cooked meal!
Come see what we do on the farm, visit Jennifer’s website at Iron Oak Farm.
- 1 cut up chicken with skin
- blend of your favorite mushrooms, here I have crimini, oyster and shiitake
- 1 stalk celery
- 2 carrots
- 1 parsnip
- 1 rutabaga
- 1 sweet potato
- 1 large sweet onion
- 5-6 redskin potatoes
- 1 fennel bulb
- 4-5 cloves garlic chopped
- 1-2 stems rosemary
- dash smoked paprika
- dash salt, or your favorite seasoning salt
- fresh cracked pepper
- 2 Tbsp butter
- 2-3 Tbsp extra virgin olive oil