Roast Chicken with Root Vegetables

A roast chicken with a crisp, seasoned skin takes little time and effort to prepare and the outcome is a wonderfully delicious all-in-one-pot meal. Peel some root vegetables and roast for 1½ hours.

Lots of recipes for a roasted chicken leave the final product with a so-so appearance and not so appetizing skin. The kind of skin that you want to remove. I like to roast my chickens at temperatures above 400°F and sometimes start them at 450°F + for 15 minutes or so just to get the proper texture of skin, crispy. This crispy skin is hard to resist.

In this recipe, the chicken shares the roasting pan with whatever root vegetables you want to use, is turned twice during the first 30 minutes and maintains a roasting temperature of 425°F. We like fennel (anise root) and use it most times. Carrots and potatoes are a staple. Experiment with onions and parsnips. If you want to brown the vegetables more evenly, stir them after 45 minutes.

Fresh oregano is best but dried is also acceptable. If using fresh, double the quantity.

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