Roasted Chicken with Winter Vegetables

Winter Vegetables are absolutely scrumptious! I must say I have never had turnips before and now I am hooked! The more veggies the yummier. I added more carrots from the garden too. Why not? They are the best when roasted. Oh, so tender on the inside and crunchy around the edges. I even added some beets straight out of the garden. DEEELICIOUS :)

Thanks to a Good Housekeeping magazine at the doctors office was I able to find this meal and some more. I'll post more as I go along. Bon Appetit!


1 large (10- to 12-ounce) onion, cut into 1/2-inch-thick slices
1 pound(s) baby red potatoes, each cut in half or quarters if large
4 large (1/4 pound each) carrots, each cut 2-inch-long pieces
2 small (2 ounces each) turnips, peeled and each cut into 6 wedges
1 small (6-ounce) fennel bulb, trimmed, cored, and cut into 6 wedges
8 sprig(s) fresh thyme, plus additional for garnish
7 clove(s) garlic, crushed with side of knife, peel discarded
1 tablespoon(s) olive oil
1 teaspoon(s) olive oil
Salt
Pepper
1 whole(s) (3- 3 1/2-pound) chicken

Directions

Preheat oven to 450 degrees F. In 18 inch by 12 inch jelly-roll pan, arrange onion slices in single layer in center. In large bowl, toss potatoes, carrots, turnips, fennel, 4 thyme sprigs, 3 garlic cloves, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Spread in even layer around onion slices in pan.

If necessary, remove bag with giblets and neck from chicken cavity; discard or reserve for another use. Rub chicken cavity with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place remaining 4 thyme sprigs and 4 garlic cloves in cavity and tie legs together with kitchen string. Rub remaining 1 teaspoon oil on chicken and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

Place chicken, breast side up, on onion slices in pan. Roast 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F. Let chicken stand on pan 10 minutes to set juices for easier carving.

Meanwhile, transfer vegetables around chicken to serving platter, leaving space in center for chicken. Transfer chicken and onion to serving platter with vegetables, tilting chicken slightly as you lift to allow any juices inside to run into pan. Skim and discard fat from juices in pan; pour into small bowl and serve with chicken. Garnish with additional thyme sprigs.