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April 30: Roast Chicken with Farm Vegetables

This recipe lends itself to any number of vegetable variations based on what produce is fresh and in season. Spring brings in peas and baby carrots; summer, corn and tomatoes; fall, leafy dark greens such as kale and collards; and winter, the sweetest of root vegetables. A green flavorful olive oil gives and extra boost to the marinade.


2 tablespoons fresh lemon juice 2 tablespoons dry white wine (or vermouth) 1 clove garlic, minced 2 teaspoons Hungarian paprika 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 (3�4 pound) chicken, cleaned of fat and innards 1 onion, quartered 2 cloves garlic, quartered 4 carrots, peeled 8 new potatoes, washed 4 turnips, peeled and quartered 1/2 pound string beans, stemmed and steamed until barely tender


Blend together the lemon juice, wine, minced garlic, paprika, salt and pepper. Whisk in the olive oil. With a pastry brush, spread one third of the mixture into the cavity of the chicken. Brush remainder over the outside of the chicken. Let the chicken marinate for 1 to 24 hours in the refrigerator. Preheat oven to 400 degrees. Place the quartered onion and garlic into the cavity of the chicken before laying it in a roasting pan large enough to hold the vegetables to be added later. Bake for 30 minutes. Turn down oven temperature to 375 degrees, and surround the chicken with the carrots, potatoes, and turnips. Bake the chicken for another hour, basting every 15 minutes to keep the vegetables moist. Add the steamed green beans and place the pan back in the oven briefly to heat them before serving. Makes four servings. Per serving(with regular paprika and 4 pounds chicken): 1065 calories; 59g fat; 65g protein; 68g carbohydrate; 11g fiber; 298mg cholesterol; 889mg sodium

About this recipe: Recipe from New Hampshire: From Farm to Kitchen, by Helen Brody (Hippocrene Books, December 2003. $18.95 paperback).

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