Friday, January 11, 2013
Roasted Garlic Chicken with Root Veggies
Makes: 4 servings
Prep Time: 45 mins
Cook Time: 2 hrs
1 whole chicken, pat dry
3 tablespoons coarse kosher salt
1 tablespoon coarsely ground black pepper
8 large garlic cloves, peeled
4 tbsp olive oil
1 medium roughly chopped yellow onions
1 cup swanson chicken broth
1 rutabaga, chopped
3 medium beets, chopped -reserve greens
1 sweet potato, chopped
1 tablespoon garlic powder
1/4 cup balsamic vinegar
1 small red onion, chopped
Notes / Directions
Preheat oven to 375
Combine 2 tbsp salt, 1/2 tbsp pepper and garlic powder, rub chicken with oil & seasoning. Put 1/2 orange & 3 garlic cloves in cavity.
Place chicken on bed of onion & remaining garlic in a roasting pan.
Add chicken broth, cover with foil & bake for an hour.
While chicken is roasting, prep veggies- clean & chop, wash beet greens, separate stems & leaves.
Combine root veggies in baking dish, toss with oil, s&p.
Remove chicken from oven, uncover, baste & return to oven. Turn heat up to 425.
Place roots in oven. Every 15 minutes stir veggies & baste chicken. Cook for 1 hour or until chicken juices run clear. Rest for 10 min. Reserve pan juices.
While chicken rests sauté red onion & beet green stems for 5 min. Add greens & cook until wilted. Add to roots & stir in with balsamic vinegar.
Spoon pan juices over chicken when served.
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