Wednesday, October 5, 2011

Herb Butter Roast Chicken and Root Vegetable Medley

julipmade106 With temperatures in the low 50s and rain for most of this past weekend, it was the perfect weather to make this hearty, filling, flavorful meal.  The herb butter not only adds flavor, but keeps the chicken from drying out and renders the skin completely crispy and delicious.  I also love how the red of the beets colors all of the other vegetables with a pink tinge.
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
  • chicken
  • 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
julipmade109 julipmade108 julipmade107
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a food processor, mince garlic and herbs.  Once minced, add butter and mix until paste forms. 
  3. 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.
  4. Place carrots and onion in roasting pan and chicken on rack.  
  5. Pour stock and wine into roasting pan.
  6. 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.
  7. 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.  
  8. Let beets cool and remove skin using fingers or paring knife if you don't want to dye them pink. 
  9. Chop up beets and turnips and add to the carrots and onions.
  10. 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!
Nom nom.



  1. This looks incredible and very similar to my favorite dinner minus the delicious rub! I'm definitely going to give it a try. It'll take it to the next level for sure! :) xoxo

  2. I have a whole chicken sitting in the fridge at home...definitely going to use this herb butter mixture for it!! Looks so good...xo

  3. So perfect for the cooler weather!! Also, love that you used whole legs. Infinitely better than white meat.

  4. fall perfection!! sounds super delicious.

  5. Ohh I'm so excited to try this over the weekend!! My hubs will need to thank you soon for all these great recipes!


Related Posts Plugin for WordPress, Blogger...