Adding vegetables makes this comfort food an easy all-in-one meal. The chicken has a nice lemony flavour, and the balsamic really makes all the flavours pop.
1 3-4 lb whole roasting chicken
8 sprigs fresh thyme
3-4 sage leaves
2 sprigs of rosemary
1 lemon, cut in half
1 onion, cut in half
2 T SOOC Eureka Lemon Olive Oil
5 large cloves garlic, peeled and cut in half
1 generous cup peeled and chopped carrots
4 small-medium new potatoes, quartered
1 ½ C peeled and cut parsnips
1 t Salt West Rosemary Sage Sea Salt
Fresh ground pepper
1 T SOOC Traditional Dark Balsamic Vinegar
Preheat oven to 400*. Set rack in the middle.
Prepare chicken for roasting. Loosen the breast skin; stuff with 4 sprigs of thyme, sage leaves, and 1 sprig of rosemary. Stuff the cavity with both lemon halves and one half of the onion.
Lightly grease a roasting pan with some lemon olive oil. Place the rest of the herbs in the center and lay the chicken on top, rubbing 1 T lemon olive oil into the skin.
In a bowl, combine garlic, carrots, potatoes, parsnips, other half onion, quartered, along with 1 T lemon olive oil and some black pepper. Mix to coat and spread these around the pan.
Sprinkle the rosemary sage sea salt over everything.
Roast for 30 minutes. Baste with collected juices and lower heat to 375*, cooking for another hour or until a thermometer reads 165* when inserted into the thickest part of the thigh. Drizzle balsamic over everything and cook another 5 minutes.
Remove chicken and let rest 10 minutes before carving. Transfer vegetables to a serving platter.
Remove herb sprigs and fat from sauce. Add salt and pepper if necessary, and thicken with a cornstarch slurry if desired.
**SUBSTITUTIONS: This roasted chicken recipe can be adapted to suit any preference! Some of our favourite variations are; Sicilian Lemon Balsamic with Tuscan Herb, Milanese Gremolata or Mushroom and Sage Olive Oils