/Narrative Food

Food that tells a story, delivered to your doorstep.

  • BUILD YOUR ORDER
    • Step 1- Meal Kits
    • Step 2- Produce Selections
    • Step 3- Protein Selections
    • Step 4- Basics
    • Step 5- A La Carte
  • CHEF SERVICES
  • GIFTS
  • ABOUT
  • BLOG
    • Find A Box
    • Recipe Archive
    • Stories

Chicken with Rosemary and Root Vegetables

February 17, 2015 Filed Under: Recipes

Recipe by Mariel Hemingway, from her cookbook Mariel’s Kitchen.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken with Rosemary and Root Vegetables

  • Author: Mariel Hemingway
  • Prep Time: 60
  • Total Time: 1 hour
  • Yield: 4 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • Kosher Salt – 1/4 cup
  • 1 Whole or 1/2 Chicken –
  • Beets, Parsnips, Sweet Potatoes, Carrots – 2 lbs. cleaned and peeled
  • Onions – 2 large, peeled and quartered (root end left intact)
  • Garlic – 1 head, cloves divided, unpeeled
  • Olive OIl – 1/4 cup
  • Sea Salt & Freshly ground black pepper – to taste
  • Fresh Rosemary – 1/3 cup chopped, divided
  • Lemon – 1, quartered

Instructions

  1. Dissolve 1/4 cup kosher salt in 4 cups of cold water in a large stock pot. Rinse the chicken inside and out with cold water and add to stock pot. Add enough cold water to completely cover the chicken. Cover and let chicken soak in brine for 1 hour. Remove from brine, rinse inside and out and pat dry with paper towels.
  2. While chicken is brining, cut root vegetables into 3-inch pieces and place in a large mixing bowl. Add one of the whole quartered onions and all the garlic. Drizzle vegetables with half the olive oil and season with salt, pepper and half of the rosemary. Mix to combine. Set aside.
  3. Preheat oven to 375 F.
  4. Rub the chicken inside and out with remaining olive oil. Season inside and out with salt, pepper and remaining rosemary. Place lemon and remaining onion inside the cavity. Tuck wings back and under to secure. Tie legs together with butcher twine. Place chicken, breast side down, on roasting rack in a large, heavy roasting pan. Surround chicken with root vegetables and place, uncovered, into oven.
  5. Roast for 30 minutes, then turn chicken breast side up. Continue roasting, uncovered, basting with pan juices every half-hour and stirring vegetables occasionally until internal temperature reaches 160 F, or about 20 minutes per pound. (If chicken appears to be browning too quickly, tent with aluminum foil.) Remove from oven and allow meat to rest at least 15 minutes before slicing. Serve with roasted root vegetables on the side.

Did you make this recipe?

Share a photo and tag us @narrativefood— we can't wait to see what you've made!

Related

« Lasting Food Memories for Young People
Almond and Garlic-Crusted Chicken Breasts »
Shipping Nationally
Shipping Locally in SoCal

Latest Stories

  • The Next Chapter for Narrative Food
  • From a Polish Country House Kitchen
  • 30 Minutes or Less
  • Cozy Comfort Meals
  • Latkes and Herbed Citrus Salad
  • Festive Recipes

Share Your Box with Us #narrativefood #myfoodnarrative #foodthattellsastory

  • Instagram

Sign Up for Our Newsletter

Shipping Nationally
Shipping Locally in SoCal

Follow Us

  • Facebook
  • Instagram

Sign Up For Our Newsletter

Copyright © 2022 · NARRATIVE FOOD