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Garlic-roasted chicken and root vegetables

kept by2Dogs
recipe byToday Show Picks
Notes: 

cook chicken 20 min per pound

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Ingredients: 

1 (6 1/4-pound) chicken, rinsed and patted dry
Kosher salt and freshly ground black pepper
5 sprigs fresh rosemary
5 sprigs fresh thyme
1 lemon, quartered
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3 large garlic cloves, minced
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
6 baby red potatoes, halved
4 medium carrots, peeled and halved lengthwise
2 large parsnips, peeled and quartered lengthwise
2 large shallots (about 8 ounces), peeled and halved
1 clove garlic, peeled
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup low-salt chicken broth
Kosher salt and freshly ground black pepper
4 slices bacon, chopped coarsely
1large onion, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup arborio rice
3 cups low-salt chicken broth, plus 1/4 to 1/2 cup
3 tablespoons fresh lemon juice (about 1 large lemon)
3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
3/4 cup diced leftover chicken (from roasted chicken with root vegetables)
1 roasted carrot, chopped (from roasted chicken with root vegetables)
1 roasted parsnip, chopped (from roasted chicken with root vegetables)
1 roasted shallot, chopped (from roasted chicken with root vegetables)
1/2 cup freshly grated Parmesan cheese
Vinaigrette
1 roasted carrot (leftover from roasted chicken with root vegetables)
1 roasted parsnip (leftover from roasted chicken with root vegetables)
1/2 roasted shallot (leftover from roasted chicken with root vegetables)
1/3 cup extra-virgin olive oil
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons apple cider vinegar
1 teaspoon maple syrup
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 head romaine lettuce, chopped
1/2 head radicchio, chopped
1 spear Belgian endive, stemmed and chopped


 

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