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Roasted Chicken with Tons of Vegetables
A loose but tasty dressing. Lots of
vegetables with 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
paprika
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. Make sure your carving or boning knife is SHARP!
Chicken, Main Dishes |
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