Roasted Root Chicken

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I love making roasted chicken for special dinners or when guests are expected. Our Roasted Root Chicken recipe is perfect for just those occasions! It looks pretty served up on a platter and you’ll be happy to know that it’s not only delicious, but healthy too.

Don’t have time to watch the oven? Here’s our Lemon & Thyme Slow Cooker Chicken recipe.

Our Roasted Root Chicken recipe calls for some pretty ingredients like watermelon radish and golden beets, but you can use whatever varieties available where you live. This roasted chicken recipe is also makes a great Sunday dinner.

Roasted Root Chicken

Here’s what you need to make Roasted Root Chicken:

• 1 cup apple cider
• 2-4 tablespoons avocado or olive oil
• 2-3 tablespoons sweet barbecue sauce
• 1 whole chicken (ours was about 4.5 pounds)
• 1 watermelon radish
• 1 golden beet
• mix of potatoes, we used: 2 purple potatoes, 1 white sweet potato, 1 jewel sweet potato, and a few sprigs of fresh sage

Place the tied chicken into the bottom of your oven safe dish (be sure to double check that the bag inside has been removed if yours comes with one, and that it is tied to keep it together while cooking).

Spread the barbecue sauce over the top and pour the oil and apple cider into the bottom of the pan/skillet.

Wash, peel and cut the vegetables into relatively uniform sized pieces. Place the vegetables around the chicken, we had to really wedge them all in, but they reduced in size as they cooked so there wasn’t a space concern after a little bit.

Add a few pieces of fresh sage, top with salt and pepper. While the chicken and dish are still cold, form a piece of tinfoil over the top so it perfectly covers the entire chicken and vegetables. Carefully set this piece of tinfoil off to the side so it will not be touch anything (after being on the raw chicken) and so it will hold the shape.

Place the chicken in an oven preheated to 400 degrees and cook for about 20 minutes or until golden brown all the way around. Then reduce the heat to 375 and carefully cover with the preformed tinfoil. Cook an additional 20 to 25 minutes per pound.

The roasted chicken is done with the meat thermometer reads 165 around the drumstick and into the center-but still in meat and all of the liquid/juices run clear. If they are still tinted pink it will need more time.

Allow to cool for a few minutes before serving.

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