Lemon herb roasted chicken with root vegetable rice pilaf is a simple and delicious meal that is sure to impress your dinner guests or your family. Healthy yet hearty comfort food that is light enough to enjoy on a warm summer night yet hearty and versatile enough for those cooler autumn evenings. Pairs well with Pinot Noir or Zinfandel or an oaked Chardonnay. Spread love through great food. Xoxo Chef Joann
One whole chicken (giblets removed)
1 lemon (cut in half)
2 shallots (peeled and halved)
3 sprigs fresh thyme
3 sprigs fresh rosemary
3 sprigs fresh tarragon
2 Tablespoon chopped of thyme, rosemary and tarragon mixed together
2 tablespoons of melted coconut oil or high quality butter (I suggest Kerrygold grass fed butter)
1/2 C white wine
Salt and pepper to taste
Preheat oven to 475 with rack in middle of oven. Squeeze juice from lemon halves over the whole chicken and stuff into the cavity of the bird along with shallots and sprigs of herbs. Next, drizzle or brush with a pastry brush, the coconut oil or butter over the bird. Then evenly season the chicken with chopped herbs, salt and pepper.
Pour the white wine in the base of a roasting pan or casserole dish and place the chicken in breast side down. Place in 475 oven for 20-30 minutes until golden brown. Then remove from oven and lower temp to 350. Carefully turn over the chicken with a pair of tongs so it’s now breast side up. Place back in 350 oven and cook for 45 minutes until internal thigh temp reaches 165 degrees. Let rest at room temp for 10 minutes before carving.
3/4 CUP dry basmati rice (steam according to instructions)
1 red beets, washed, trimmed and cut into bite sized cubes
1 turnip, peeled and cut into bite sized cubes
1 rutabaga, peeled and cut into bite sized cubes
3 carrots, washed and trimmed and cut into bite sized half moons
2 tablespoons of melted coconut oil
Salt and pepper to taste
Juice of 1 lemon
Steam the rice according to package instructions and set aside. In a large bowl combine your root vegetables, coconut oil, salt and pepper and coat evenly. Spread in an even layer over a parchment lined sheet pan and place in 475 degree oven for 15-20 minutes until veggies are cooked through and lightly roasted (this can be done while your roasting the chicken at 475). Remove veggies from oven and combine in a large bowl with steamed rice and lemon juice. Adjust seasoning as needed.
Serve with roasted chicken.