CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Chicken with Roasted Vegetables

Shelly's
recipe box

Printview my recipes
this recipe viewed 24 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Chicken
    Prep Time:       Cook Time:       Total Time:  

Yield: 6 to 8 servings

1 1/2 pounds fingerling potatoes, cut in half lengthwise
1 (7-ounce) package baby rainbow carrots, cut in half lengthwise
1 bulb fennel, cut into eighths
6 garlic cloves, peeled
3 bay leaves

Lemon Vinaigrette, recipe follows

1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/4 cup lemon-infused olive oil
1 (4-pound) whole chicken, brined and split in half
1/4 cup lemon-infused olive oil


1. Preheat oven to 400.

2. In a large bowl, combine potatoes, carrots, fennel, garlic, and bay leaves. Pour Lemon Vinaigrette over vegetables, and add salt and pepper, stirring to combine.

3. Place vegetables in a 3-inch-deep cast-iron chicken fryer. Rub chicken with olive oil. Place chicken on top of vegetables.

4. Roast until an instant-read thermometer registers 165 degrees when inserted into the thickest part of thigh, 1 to 1 1/2 hours.

5. Remove from oven. Transfer chicken to a serving platter. Stir pan juices into vegetables. Serve immediately.

Lemon Vinaigrette
Yield: approximately 1 1/2 cups

3/4 cup extra-virgin olive oil
1/4 cup white-wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper

1. In a small bowl, whisk together olive oil, vinegar, and lemon juice.

2. Add zest, tarragon, dill, salt, and pepper. Cover, and refrigerate for up to 3 days.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Pot Roasted Chicken And Vegetables
   by tab2ib








Pan-roasted Chicken With Root Vegetables
   by ICOOK2



Serves 4 4 bone-in, skin-on split chicken breasts (about 3 pounds), halved crosswise Salt and pepper 1 tablespoon vegetable oil 4 carrots , peeled and cut into 1/2-inch rounds 4 pa




Roasted Chicken With Root Vegetables And Garlic
   by ICOOK2



2 teaspoons kosher salt 1 teaspoon garlic powder 3 to 4-pound whole chicken 3 tablespoons butter 4 sprigs fresh thyme 3 sprigs (each about 4 inches long) fresh rosemary 1 yellow onion, quartered




Roasted Vegetables
   by sgre52160



3 medium leeks 1 lb large carrots, scraped and cut into 2 inch pieces 2 lbs new potatoes, quartered 1/4 cup olive oil 1 clove garlic, minced 1/2 tsp salt and pepper Remove roots, tough outer




Roasted Vegetables I
   by sgre52160



1 28 oz jar homemade or store-bought chunky spaghetti sauce 1 medium eggplant, peeled and diced 2 medium zucchini, quartered lengthwise and sliced 1 medium red bell pepper, diced (can use green t





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.