Name: Roast Chicken with Confit Tomatoes, Carrots and Beets
Prep time: 50 min
Cook time: 2 h
Total time: 2 h 50 min
Yield: 6 serving(s)
Ingredients: 1 grain-fed chicken, about 5 1/2 lb (2.5 kg); 1 tbsp salt; 1 lemon, halved; 1 1/2 lb (675 g) Nantes carrots, various colours, cut into 2-inch (5 cm) pieces on an angle; 1 1/2 lb (675 g) yellow beets, peeled and cut into 8 wedges each; 1 1/2 lb (675 g) red and yellow cherry tomatoes, halved; 8 garlic cloves, peeled; 2 rosemary sprigs; 1/2 tsp red pepper flakes; 1/2 cup (115 g) butter; 2 tbsp (30 ml) maple syrup; 1/4 cup (60 ml) olive oil; 2 tbsp (30 ml) lemon juice; 2/3 cup (30 g) flat-leaf parsley, finely chopped; 1 small shallot, finely chopped; 1 garlic clove, finely chopped; 1 pinch red pepper flakes

Preparation

Chicken
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a non-stick or parchment paper-lined baking sheet, or in a roasting pan, place the chicken breast-side up. Sprinkle the salt over the chicken skin. Rub the outside and inside of the chicken with the cut-side of a lemon half for 1 minute, focusing primarily on the breasts. Attach the legs together with butcher’s twine and tuck the wings under the back of the chicken.
- Arrange the carrots, beets, tomatoes, garlic and rosemary sprigs around the chicken. Season with salt and the red pepper flakes. Squeeze the remaining lemon half over the vegetables.
- In a small glass bowl, melt the butter with the maple syrup in the microwave oven. Using a pastry brush, cover the surface of the chicken with some of the butter mixture. Pour the remaining butter mixture over the vegetables and toss to coat well.
- Bake for 2 hours or until the juice of the tomatoes has almost completely evaporated and a thermometer inserted in the thigh of the chicken, without touching bone, reads 180°F (82°C), stirring the vegetables a few times during cooking. Let rest for 15 minutes.
Green Sauce
- Meanwhile, in a small bowl, combine all of the ingredients. Season with salt.
- Place the chicken on a large serving dish. Gently stir the vegetables in the cooking juices, then arrange them around the chicken. Serve with the green sauce, toasted country bread and fresh cheese, such as goat cheese, if desired.

Roast Chicken with Confit Tomatoes, Carrots and Beets

Categories

Ingredients

Chicken

Green Sauce

Preparation

Chicken

Green Sauce

Personal Note

To help you with this recipe

RICARDO Digital Thermometer