Roasted Herbed Chicken and Vegetables

“A wonderful dish for great friends to enjoy with a great wine. A spectacular one dish meal!”
2hrs 30mins

Ingredients Nutrition


  1. Heat oven to 375 degrees. Melt butter and herbes de provence in a pot over medium heat. Remove from heat and whisk in honey. Cover; let herb butter steep for 20 minutes.
  2. Combine wine, half the oil, fennel, whole garlic, turnips, squash, and salt and pepper in a bowl; set turnip mixture aside.
  3. Season chicken with salt and pepper. Peel rind from lemon in strips. Halve lemon; set aside.
  4. Put rind into cavity with remaining garlic and thyme. Tie legs with twine; set chicken on a small roasting rack in a roasting pan. Arrange turnip mixture around chicken; scatter with onions. Brush chicken with some herb butter. Roast, basting chicken herb butter and vegetables with pan juices, until turnips are just tender, about 1 hour.
  5. Toss brussel sprouts, mushrooms, and sage leaves together in a bowl with remaining oil and salt and pepper; transfer to pan. Continue roasting until a thermometer inserted in chicken's thigh registers 165 degrees, 25-30 minutes. Transfer chicken to a platter, cover loosely with foil. Return vegetables to oven, roast until very tender, 18-20 minutes.
  6. Carve chicken, squeeze lemon over top and serve with vegetables.

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