Chicken with root vegetables

Chicken with root vegetables

By
From
The Scandinavian Cookbook
Serves
6
Photographer
Lars Ranek

In the past 10 years it has become fashionable to serve root vegetables, and star chefs use them creatively in their menus. I think they are very important in our daily day diet as well. They are healthy and tasty, can be prepared in a thousand ways and eaten for lunch, in a salad, or as a side dish or garnish at dinner.

Ingredients

Quantity Ingredient
8 garlic cloves
1 fairly large organic chicken
salt
pepper
1 celeriac, peeled and cut into medium-sized cubes
3 beetroot, peeled and cut into medium-sized cubes
2 carrots, peeled and cut into medium-sized cubes
1 small handful fresh thyme
2 tablespoons olive oil

To serve

Quantity Ingredient
green salad
fresh bread

Method

  1. Preheat the oven to 200°C. Put six of the garlic cloves inside the chicken and sprinkle it with salt and freshly ground pepper. Place the chicken in an ovenproof dish and roast for 40 minutes.
  2. Meanwhile, finely chop the remaining garlic cloves and mix with the vegetables, thyme, olive oil and some salt and pepper.
  3. After 40 minutes, take the chicken out of the oven and lift it out of the ovenproof dish. Spread the vegetables out evenly in the dish, place the chicken back on top and return to the oven to roast for another 30 minutes.
  4. When the chicken is done, cut it into eight pieces and serve with the vegetables, a green salad and some bread.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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