Roasted citrus chicken with root vegetables
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Ingredients
Roasted citrus chicken
- 1 whole roasting chicken, about 3 lbs/1.4kg
- 1 lemon, quartered
- 1 large orange, cut into 8
- 2 large carrots, cut into large pieces
- 2 parsnip, cut into large pieces
- Half small celery root, cut into large pieces
- 1 small fennel bulb, thickly sliced
- Large white turnip, cut into large pieces
- 440g/16 oz bag baby potatoes
- 2 tablespoons (30mL) olive oil, divided
- 1 recipe McCormick Gourmet™ Multi-Purpose Spice Mix (recipe follows)
Multi-Purpose Spice Mix
- 1 tablespoon (15g) McCormick Gourmet™ Black Garlic seasoning
- 1 tablespoon (15g) McCormick Gourmet™ Onion Powder
- 2 teaspoon (10g) McCormick Gourmet™ Ground Coriander
- 1/4 teaspoon (3g) McCormick Gourmet™ Sriracha seasoning
- 1/4 teaspoon (3g) McCormick Gourmet™ Smoked Paprika
- 1/2 teaspoon (3g) salt
Directions
- Preheat oven to 400°F. In bottom of large roasting pan, mix together carrots, parsnip, celery root, fennel, turnip and 2 tablespoons of olive oil.
- Pat chicken dry, stuff cavity with half of orange and lemon. Truss legs of chicken together with butcher twine. Place on top of vegetables in roasting pan, Rub all over with 1 tablespoon of olive oil and sprinkle with 3/4 of spice mix. Mix remaining oil and spice mix into root vegetables. Place root veg in bottom of roasting pan and place chicken on top. Squeeze remaining lemon and orange over top.
- Place in oven and roast until internal temperature taken in the thickest part of leg reads 165oF, about 1 hour.
- Serve family style or serve cut chicken over vegetables
