|Minced garlic and herbs.|
- few sprigs of rosemary, de-stemmed
- few leaves of sage
- 2 cloves of garlic, peeled
- 2-3 tablespoons butter, depending on how much chicken you have
- salt and pepper for taste
- 1 cup chicken stock
- 1/2 cup wine, we used leftover rose from girls night
- 1 onion, julienned
- handful of carrots, I left them whole b/c I was lazy at this point in the prep, but you can dice
- 3 beets, roasted
- 1 large turnip, roasted
- Preheat oven to 375 degrees Fahrenheit.
- In a food processor, mince garlic and herbs. Once minced, add butter and mix until paste forms.
- With a paring knife, peel skin slightly up from chicken muscle. Smear herb butter in between skin and muscle of chicken. Salt and pepper outer skin as desired.
- Place carrots and onion in roasting pan and chicken on rack.
- Pour stock and wine into roasting pan.
- In a separate roasting pan, on top of tin foil, add beets and turnips. Drizzle with olive oil and balsamic. Fold over tin foil to cover making a foil packet.
- Place both chicken and vegetable roasting pans in oven and cook for approximately 35-40 minutes. For chicken, juices should run clear and the meat thermometer registers 170-180 depending on how big of pieces you used. For beets it should be about the same time, but leave in until tender.
- Let beets cool and remove skin using fingers or paring knife if you don't want to dye them pink.
- Chop up beets and turnips and add to the carrots and onions.
- You can eat as is or I took a saute pan, gave the veggies a little extra fry and then made a roux and used the reserved juices to make a gravy. Also, if you reserve the juices from the beet foil pocket, you can add those as well!