Roast chicken with sun-dried tomatoes, carrots and beets
Wait 15 min
Ingredients · Servings 6 s
- 1 grain-fed chicken weighing approximately 2.5 kg (5 1/2 lb)
- 15 ml (1 tbsp) of salt
- 1 lemon, cut in half
- 675 g (1 1/2 lb) of Nantes carrots of various colours, cut into 5 cm (2 in) long diagonal pieces
- 675 g (1 1/2 lb) of yellow beets, peeled and cut into 8 wedges each
- 675 g (1 1/2 lb) of red and yellow cherry tomatoes, halved
- 8 cloves of garlic, peeled
- 2 sprigs of rosemary
- 2.5 ml (1/2 tsp) of crushed chili flakes
- 115 g (1/2 cup) of butter
- 30 ml (2 tbsp) of maple syrup
- 60 ml (1/4 cup) of olive oil
- 30 ml (2 tbsp) of lemon juice
- 30 g (2/3 cup) of chopped flat-leaf parsley
- 1 small French shallot, finely chopped
- 1 clove of garlic, finely chopped
- 1 pinch of crushed chili flakes
Method · 2 h 50 min
- Place the rack in the center of the oven. Preheat the oven to 200°C (400°F).
- Place the chicken breast-side up on a non-stick baking sheet or one lined with parchment paper, or in a roasting pan. Sprinkle salt over the chicken skin. Rub the outside and inside of the chicken with the cut side of half a lemon for 1 minute, paying particular attention to the breast. Tie the legs together with kitchen twine and tuck the wings under the chicken.
- Arrange the carrots, beets, tomatoes, garlic, and rosemary sprigs around the chicken. Season with salt and sprinkle with chili pepper. Squeeze the juice of the remaining half lemon over the vegetables.
- In a small glass bowl, melt the butter and maple syrup in the microwave. Using a brush, coat the chicken with the butter mixture. Pour the remaining butter over the vegetables and coat them well.
- Bake for 2 hours or until the tomato juices have almost completely evaporated and a thermometer inserted into the chicken thigh, without touching the bone, registers 82°C (180°F), stirring the vegetables a few times during cooking. Let stand for 15 minutes.
- Meanwhile, in a small bowl, mix all the ingredients. Add salt.
- Place the chicken on a large serving platter. Gently stir the vegetables into the chicken's cooking juices and arrange them around the chicken. Serve with the green sauce, toasted country bread, and a fresh cheese, such as goat cheese, if desired.
Featured on the show "Isabelle and Ricardo's Kitchen," this whole chicken served in the center of the table will make a stunning impression when entertaining. The bird is coated in butter and maple syrup, and surrounded by beautiful vegetables such as carrots, beets, and tomatoes. Roasting in the chicken's own juices, the vegetables soften and become almost candied. The golden-brown chicken is served with a green sauce made with parsley, garlic, and lemon. All that's left to do is sit down and enjoy!
Published in RICARDO Magazine Volume 22, number 8.
Nut-free
Sans lactose
Sans gluten
