Saveur: The New American Comfort Food by James Oseland

Author:James Oseland [Oseland, James]
Language: eng
Format: mobi
Tags: Cooking, General, Courses & Dishes, American, International, Regional & Ethnic
ISBN: 9780811878012
Google: J22zuoLkmj8C
Amazon: 0811878015
Publisher: Chronicle Books
Published: 2011-04-19T18:30:00+00:00

Roasted Herbed Chicken and Vegetables

The first step to making this traditional Sunday supper is to infuse melted butter with herbes de Provence, a mix of lavender, thyme, tarragon, sage, marjoram, and savory. After frequent basting with that herb butter during roasting, the chicken turns golden brown and intensely fragrant.

4 tbsp. unsalted butter

1½ tbsp. dried herbes de Provence

1 tbsp. honey

2 cups white wine

½ cup extra-virgin olive oil

1 tbsp. fennel seeds

12 cloves garlic, unpeeled (8 whole, 4 crushed)

3 medium turnips, cut into 2-inch pieces

1 small butternut squash (about 1½ lbs.), peeled, seeded, and cut into thick half-moons Kosher salt and coarsely ground pepper, to taste

1 4-lb. chicken

1 lemon

1 bunch thyme

1 large yellow onion, cut into thick wedges

¾ lb. Brussels sprouts, trimmed and halved

¾ lb. cremini mushrooms, left whole

12 large sage leaves

Serves 4

1. Heat the oven to 375°F. Melt the butter and herbes de Provence in a pot over medium heat. Remove from heat; whisk in honey. Cover; let herb butter steep for 20 minutes. In a bowl, combine wine, half the oil, fennel, whole garlic, turnips, squash, and salt and pepper; set turnip mixture aside.

2. Season chicken with salt and pepper. Peel rind from lemon in strips. Halve lemon; set aside. Put rind into cavity with remaining garlic and thyme. Tie legs with twine; tuck wings under body; set chicken on a small roasting rack in a roasting pan. Arrange turnip mixture around chicken; scatter with onions. Brush chicken with some herb butter. Roast, basting chicken with herb butter and vegetables with pan juices, until turnips are just tender, about 1 hour.

3. Toss Brussels sprouts, mushrooms, and sage together in a bowl with remaining oil and salt and pepper; transfer to pan. Continue roasting until a thermometer inserted in chicken’s thigh reads 165°F, 25–30 minutes. Transfer chicken to a platter; cover loosely with foil. Return vegetables to oven; roast until very tender, about 20 minutes more. Carve chicken (following steps shown), squeeze reserved lemon over top, and serve with vegetables.

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