Roast Chicken With Turnips
Published April 1, 2003
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 chicken, about 3 pounds
Salt and pepper to taste
4 tablespoons softened butter or olive oil
2 pounds white turnips, peeled and cut in slices ¼ inch thick
Nutritional analysis per serving (4 servings)
16 grams carbs; 255 milligrams cholesterol; 919 calories; 31 grams monosaturated fat; 13 grams polyunsaturated fat; 17 grams saturated fat; 65 grams fat; 5 grams fiber; 1430 milligrams sodium; 65 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Place a nonstick roasting pan on a rack set low in oven. Season chicken with salt and pepper, and rub it with about a third of the butter or oil.
- Step 2
When oven is hot, add another third of the butter or oil to pan. Place chicken in hot pan, breast up; roast 15 minutes, or until top begins to brown. Remove from oven, and scatter turnips around it; dot them with remaining butter, or drizzle with remaining oil. Tilt pan so juices run out of chicken.
- Step 3
Roast 15 minutes longer, and then baste chicken with pan juices. Continue to roast (lower heat to 350 if bird is becoming too brown) until an instant-read thermometer inserted in meaty part of thigh registers 155 degrees, 15 to 30 minutes more. Remove bird from pan, and raise heat to 500 degrees. Return turnips to oven in pan.
- Step 4
Let chicken rest while turnips brown, about 5 minutes. Carve chicken, and serve with turnips and pan juices.
Private Notes
Comments
I love this recipe and technique. The chicken is great, and the turnips are especially delicious.
So, I followed this recipe because I had turnips in my CSA and had never roasted them before. The every 15 minutes nature made this more hands in than I would like a roast chicken to be, but it also helped with the process. I follow Samin Nosrat’s salting guidelines, so my chicken had already been salted for 24 hours. I also seasoned it beyond Bittman’s suggestions, slipping sliced garlic beneath the skin, and stuffing the cavity with fresh thyme and 1/2 lemon. Served with a salad. Lovely meal!