Herb-Roasted Rotisserie Chicken with Oven-Roasted Root Vegetables
For a simpler meal, pick up a lemon-pepper rotisserie chicken at the supermarket when you buy the vegetables. Roast the potatoes and vegetables for 45 minutes, placing the chicken in the oven with them for the last 15 minutes to heat it through.
INGREDIENTS | SERVES
- 1 3-pound chicken
- 2 lemons
- 2 cloves garlic, smashed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
- ¼ pound baby turnips, peeled and stem ends trimmed
- ¼ pound baby red carrots, peeled and stem ends trimmed
- ¼ pound orange carrots, peeled and stem ends trimmed
- ¼ pound baby golden beets, peeled and stem ends trimmed
- ¼ pound baby beets, peeled and stem ends trimmed
- ¼ pound fingerling potatoes, scrubbed and halved
Set oven temperature at 400 °F.
Rinse the inside and outside of the chicken and pat it dry. Halve one lemon; stuff the chicken with the lemon halves and smashed garlic cloves.
To truss the chicken, start by cutting a heavy cotton string or kitchen twine to five times the length of the chicken. Place the middle section of the string under the tail and wrap the tail. Next, wrap the ends of the string around the ends of each drumstick. Pull the string to draw the legs together, crossing the strings over one another to secure the legs in this position.
Turn the chicken over. Tie the string across the wings to hold them in place. Cut off and discard any excess string.
Add the remaining lemon juice, oil, basil, thyme, parsley, minced garlic, salt, and pepper to a large bowl and mix well. Rub 2 tablespoons of the mixture over the outside of the chicken. Insert the rotisserie skewer through the chicken; secure the forks with the rotisserie screws to stabilize the chicken and place the rotisserie spit in the oven's spit support and socket.
Cover the baking pan with foil. Place the pan in the bottom back position in the oven. Turn the oven to the rotisserie setting. Roast for 45 minutes.
Add the turnips, carrots, beets, and potatoes to the bowl and toss to coat in the herb-oil mixture. Pour them onto the pan under the chicken and roast for another 30 minutes. Open the oven door and roast for another 15 minutes to crisp the chicken skin.
To serve, drain and discard the excess fat from the potatoes and vegetables. Arrange the potatoes and vegetables on a serving platter, and place the chicken on the center of the platter. Cover with foil and let rest for 10 minutes before carving.
