This earthy and subtly floral roast chicken makes excellent use of herbs grown throughout California. Pair with California Pinot Noir or Sauvignon Blanc.
- 1 tablespoon (15ml) fresh flat leaf parsley, finely chopped
- 2 teaspoons (10ml) fresh rosemary leaves, finely chopped
- 2 teaspoons (10ml) fresh thyme leaves, finely chopped
- 2 teaspoons (10ml) fresh oregano leaves, finely chopped
- 2 medium turnips, peeled, halved and sliced one half inch thick
- 2 carrots, sliced into one half inch (1.3cm) thick rounds
- 2 small red onions, peeled and cut into eight wedges
- 2 small red or white potatoes, cut into eight wedges
- 2 tablespoons (30ml) extra virgin olive oil
- 6 whole chicken legs, skin on, thighs attached
- 2 cloves garlic, crushed and chopped
- salt and pepper to taste
- Preheat the oven to 375 F. (190 C.)
- Set the parsley aside for use after the chicken is cooked.
- In a small bowl, mix together the rosemary, thyme and oregano.
- Place the turnips, carrots, onions, potatoes and olive oil in a large bowl.
- Mix together so the vegetables are thoroughly coated with oil.
- Place the vegetables in a large baking dish.
- Trim any extra fat from the chicken legs.
- Rub a small amount of garlic into each leg.
- Sprinkle each leg with salt and pepper and one teaspoon (5ml) of the herb mixture coating both sides.
- Place the herbed chicken on top of the vegetables, skin-side up.
- Roast in the pre-heated oven for 50 minutes.
- Remove from oven, sprinkle with parsley and let stand for about ten minutes.
- Divide vegetables evenly onto six plates and top with one chicken leg.