Saturday, August 08, 2015

Roast Chicken with Turnips and Carrots

Sunday 2 August

Our usual Charles Bare fresh chicken, with a mix of herbs (chopped fresh tarragon, rosemary, thyme, salt, and a little oil to make it stick together) pushed under the skin for flavor.  
We tossed carrot rings and turnip batons with oil and salt on the same tray with it, and roasted for an hour at 400ยบ until the chicken's skin was crisp and the vegetables tender and browned.

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