Roast Chicken with Root Vegetables

Name: Roast Chicken with Root Vegetables
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8
Cuisine: French
Ingredients: 1 free-range chicken; 3 tablespoons of sunflower oil; 1 yellow onion or Cevennes; 2 red beets; 1 chioggia beet; 1 sweet potato; 2 Milan turnips; 4 carrots; 3 sprigs of fresh thyme; 2 tablespoons of honey; 1 teaspoon of 'roast chicken blend' spices; 1 heaping teaspoon of salt; Pepper

Hello, food lovers!

As winter approaches, I often find myself struggling with creativity in cooking vegetables. That’s why I’ve come up with this recipe that showcases a variety of them.

Here is my roasted chicken with root vegetables.

This is a first at Casserole & Chocolat

With this recipe, I’ve innovated! Yes, it’s the first time I’m featuring root vegetables this prominently, and, more importantly, it’s the first time I’m cooking beets. Not just the classic red beets, but also the chioggia beet!

The chioggia beet is easily recognizable, boasting beautiful concentric rings of white and pink.

I’m thrilled to work with these often-overlooked vegetables. Some may recall a less-than-pleasant beet salad from the cafeteria, but rediscovering cooked or stewed beets is a game changer! You might even surprise your children, as I did! They asked for more vegetables!

Root vegetables

Root vegetables are nature’s hidden treasures, packed with flavors and nutritional benefits. Growing underground, they absorb their nutrients directly from the soil, giving them high nutritional value and concentrated taste. Well-known varieties include carrots, beets, turnips, parsnips, radishes, and sweet potatoes. These vegetables are particularly rich in fiber, vitamins A, C, and B, as well as essential minerals like potassium and magnesium.

In the kitchen, root vegetables offer remarkable versatility: roasted, mashed, in soups, or even eaten raw, they adapt beautifully to all seasons and palates. Their tender texture and natural sweetness provide warmth and comfort in winter dishes. In addition to nourishing the body, they promote healthy digestion and support the immune system, making them valuable allies for a balanced diet.

My roasted chicken with root vegetables, a recipe full of colors

As the days grow dreary in winter, this dish will add some color (and flavor!) to your table! Shades of orange and burgundy—admit it, it’s enticing!

These root vegetables, when well-cooked, will bring sweetness and depth to your dish, enhancing the chicken significantly!

I even considered a festive version with chestnuts and possibly a capon instead of chicken if you’re serving a crowd. This dish is easy and quick to prepare and sure to please most diners. If not, you can always make my stuffed capon!

This roasted chicken with root vegetables, a versatile recipe

But that’s not all! You can switch things up with other vegetables not included in this recipe: parsnips, golden turnips, potatoes, or even celery root. Above all, let me know in the comments what your favorite version is.

A quick note on spices

I recommend using a seasoning blend for roasted chicken (available from Terre Exotique). It complements my recipe beautifully.

However, if you don’t have this seasoning on hand, you can create your own blend with paprika, cayenne pepper, a touch of rosemary, and a grated clove of garlic. You won’t be disappointed!

My roasted chicken with root vegetables, a healthy dish

This family-friendly dish is even better when you consider that it’s healthy, perfect for dietary rebalancing. With white meat, nutrient-rich vegetables, and very little fat, who could ask for more?

The necessary utensils:

A cutting board,

A vegetable peeler,

A good paring knife,

And a pot with a lid.

I used a roaster, but my 31 cm Staub cocotte would work perfectly too!Now that I’ve shared everything, all you need to do is head to the kitchen, put on an apron, and prepare your roasted chicken with root vegetables!

The recipe, Chef!

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