Saveur: The New Comfort Food by James Oseland

Author:James Oseland [Oseland, James]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2012-04-16T22:54:09+00:00

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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