Market Recipe: Herb-Roasted Chicken & Vegetables

For this recipe, we re-worked an old favorite to include fresh spring vegetables!

Whole chicken from Belle Vie Farm
One bunch of purple carrots (B5 Farm, Emadi Acres Farm, or Flintrock Hill Farm)
1 pint of sunchokes (Animal Farm or Emadi Acres Farm)
1 bunch of green onions (Bernhardts Farm or VRDNT Farm)
1 bunch of parsley (Bernhardt’s Farm)
1 stick of butter
Splash of balsamic vinegar
Salt & pepper to taste

Preheat the oven to 450 degrees. Soften one stick of butter and mix with minced parsley, scallions, salt & pepper/additional spices to taste. Rub the mixture under the chicken skin. Cook the chicken in the oven for about 20 minutes. While chicken is browning, chop up the carrots and sunchokes into thin slices. Add the veggies to the pan surrounding your chicken and continue to cook for about 40 more minutes/until chicken reaches desired temperature.

Comments are closed.