Zesty Roasted Chicken with Beets, Carrots, and White Wine Pan Sauce
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Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
If you don't like beets, the chicken won't be red- but please feel free to substitute potatoes (sweet or white) or any other root vegetables of your choosing!
Ingredients
  • Small Whole Chicken- 3-4lbs
  • 8 Cloves of garlic, 2 minced and 6 whole in the paper
  • 1 lemon- zested, then sliced into thin slices
  • Red Chile Flakes
  • 1 Tablespoon Salt
  • 1 Tablespoon Pepper
  • 1 Teaspoon fresh oregano
  • 3-4 Tablespoons Olive Oil
  • 4 Stalks Celery, cut into 2" peices
  • 6 Carrots, cut into 2" Peices
  • 3 Beets, cut into large chunks
  • ¾ Cup Dry White Wine
  • Apple or Citrus (for stuffing into the cavity).
  • 3 Shallots, peeled and cut in half
Instructions
  1. Preheat the oven to 425 degrees.
Make the rub for the chicken:
  1. Combine the minced garlic, salt, pepper, lemon zest, olive oil, chili pepper, and oregano in a small bowl.
Place the cut root vegetables, whole garlic cloves in the skin, and shallots in the bottom of a roasting pan.
Season the Chicken all over, inside and out with the garlic/lemon rub. Place lemon slices under the skin over the breast and back of the chicken. Stuff with more citrus. Tie the legs of the chicken together to create a compact shape. Place the chicken directly onto the root vegetables.
  1. Roast the chicken for about 30 minutes; add the wine to the pan (pouring over the chicken). Roast another 15 minutes or so; baste the chicken. Check the temperature at this time; roast the chicken until the internal temperature (between the thigh and breast) is 155 degrees (at least)- or higher if you roll like that. Baste every 5-10 minutes until it is done.
  2. Remove the chicken from the oven, tent with foil, and allow to rest for at least 15 minutes. Pour the juices off into a fat separator. Taste the juices (by pouring some into a spoon)- and adjust seasoning for salt and pepper. It may not be necessary (I didn't add any).
To serve- spoon some root vegetables onto the center of a plate; place slices of chicken on top; pour the pan sauce over the chicken and veggies. Garnish with a little fresh oregano.
I recommend serving with crusty bread and a fresh, acidic salad- perhaps a fennel-pomegranate salad, or arugula dressed with lemon and pepper.
Recipe by The Fast and the Foodiest at http://new.fastandfoodiest.com/?p=1036