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Roast Chicken with Vegetables

This recipe guides you through preparing a flavorful roast chicken with root vegetables. Infused with a zesty Mediterranean marinade of olive oil, mustard, lemon, garlic, and herbs, the chicken roasts to perfection alongside tender onions, carrots, and beets, resulting in a hearty and aromatic main course ideal for a family meal.
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Course lunch/dinner
Cuisine American
Servings 14 people
Calories 4188.7 kcal

Equipment

  • 1 Roasting pan
  • 1 Large Mixing Bowl
  • 1 Whisk For emulsifying the marinade
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • 1 whole chicken
  • 150 ml FOS 1704 Extra Virgin Olive Oil
  • 1 tsp. Mediterranean Mustard with Oregano & Thyme Kalamata Papadimitriou
  • 2 lemons
  • 2 cloves crushed garlic
  • 3 tsp. chopped mixed herbs tarragon, thyme, parsley
  • 4 tsp. Balsamic Cream Classic Kalamata Papadimitriou
  • 2 onions & 4 carrots cut into thin slices
  • 6 beets cut into quarters
  • FOS Sea Salt Flakes & Pepper

Instructions
 

  • Pat the whole chicken thoroughly dry with paper towels to promote crispy skin during roasting.
  • In a large mixing bowl, whisk together the FOS 1704 Extra Virgin Olive Oil, Mediterranean Mustard with Oregano & Thyme, fresh lemon juice from 2 lemons, 2 cloves of crushed garlic, and 3 tsp. of chopped mixed herbs (tarragon, thyme, parsley).
  • Season the chicken generously inside and out with FOS Sea Salt Flakes and Pepper, then rub the prepared marinade all over the chicken, ensuring it is well coated.
  • Prepare the vegetables by slicing the 2 onions and 4 carrots thinly, and cutting the 6 beets into quarters.
  • Place the marinated chicken in a large roasting pan. Arrange the sliced onions, carrots, and quartered beets around the chicken, tossing them lightly with any excess marinade or a drizzle of fresh olive oil.
  • Preheat your oven to 400°F (200°C).
  • Roast the chicken and vegetables for approximately 1 hour 30 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C) and the juices run clear.
  • During roasting, baste the chicken and vegetables every 30-40 minutes with the pan drippings to keep them moist and enhance flavor.
  • Once cooked, remove the roasting pan from the oven. Tent the chicken loosely with foil and let it rest for 10-15 minutes before carving to allow the juices to redistribute.
  • Carve the chicken and serve immediately with the roasted vegetables. Optionally, drizzle with the Balsamic Cream Classic Kalamata Papadimitriou before serving for an extra layer of flavor.

Notes

1. For truly crispy skin, ensure the chicken is thoroughly patted dry before applying the marinade. You can even refrigerate it uncovered for a few hours. 2. Consider spatchcocking the chicken to achieve more even cooking and a faster roasting time. 3. Stuffing the chicken cavity with extra lemon halves, garlic cloves, and herb sprigs will infuse more aromatic flavors into the meat. 4. Always use a meat thermometer; roast until the thickest part of the thigh registers 165°F (74°C). 5. Rest the chicken for at least 10-15 minutes after roasting to allow the juices to redistribute, ensuring a tender and moist result. 6. The balsamic cream is best drizzled over the finished dish just before serving to add a bright, tangy counterpoint.