Roasted Whole Chicken with Root Vegetables and Beet Gravy

Full disclosure- this may have been the best sunday dinner I’ve ever made. It was a happy accident and I didn’t have any intentions of it turning out as scrumptious as it did! In fact, it was so good that I thought the world needed to have this creation too so here it is in all it’s glory! I’ll be honest- chicken is probably my least favorite meat. It can get dry easily, it can be pretty bland, and it’s just kind of boring to me. BUT, I do enjoy a whole chicken every once in a while so I can eat it throughout the week and pick it apart for snacking. Last sunday I decided to make one and I threw in some root vegetables that I had on hand, one of which was a bunch of beets. The beets ended up being the star of the show and I think I’ll always make chicken like this from here on out! I wish I had made about 3x the amount of vegetables that I originally did, so I’m adjusting this recipe accordingly so you won’t have the same problem I did with not enough veggies. I made this recipe in my Le Cruset dutch oven, but due to the lack of space for the amount of root vegetables you need, I suggest making it in a roasting pan. If you’re making less veggies, go ahead and use a dutch oven. Now let’s get to it:

Ingredients:

1 5-6 pound whole chicken
salt
pepper
1 Tbsp. thyme
6 beets, peeled and sliced (or quartered, whichever you prefer)
5 large carrots, peeled and chopped
3 large russet potatoes
1 large onion, cut in half then quarter each half
1 Lemon, halved
1 head of garlic, halved crosswise
olive oil

Preheat the oven to 425 F. Rinse the chicken and pat dry (don’t forget to remove giblets). Salt and pepper turkey all over, including inside. Stuff the chicken with lemon halves, both pieces of garlic, and 1/2 Tbsp. thyme. Mix the beets, carrots, potatoes, and onions with olive oil and 1/2 tbsp thyme, and put in the bottom of a roasting pan. Place the chicken on top of the vegetables, breast side down, and pop it in the oven for an hour and a half, or until internal temperature reads 165 F. Flip chicken halfway through cooking time. After cooking, loosely cover chicken and veggies for 20 minutes.
While the chicken is resting, make the gravy. Scoop out all of the drippings (about 1 cup) plus about 1 cup of the root vegetables and liquify it in a blender, adding small amounts of water to desired consistency. Enjoy the colorful, delicious gravy over the chicken. P.S. Don’t be scared that the beets dye everything red. Your kids will be more likely to eat all their veggies 🙂 But really, my kids did LOVE it!

2 Comments
  • Shelly
    Posted at 21:53h, 05 March Reply

    Yummy!!!

  • E. Bruce Norton
    Posted at 04:49h, 06 March Reply

    The color of your beet gravy makes the world a better place. For you and for me and the entire human race. Keep doing your magic, Chef Heather!

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