An easy, no fuss roasted chicken + paprika root vegetables, rutabaga and beets, plus some brussels sprouts for good measure. A perfect recipe to use up your winter vegetable reserves.
During the years 2003-2005, I significantly changed which career I wanted to pursue 3 times. I went to 3 different universities, dated 3 different guys, and pierced 3 different body parts. This phase of my life is March. The most temperamental, indecisive month of the year. It’s not quite winter, but spring produce hasn’t arrived yet. It’s the worst month to eat seasonally. And maybe the worst month for the nerves.
This roasted chicken + paprika root vegetable recipe, with paprika and garlic rutabaga, beets, and brussels, is based on using all the winter veg reserves. It’s also crazy healthy and delicious. And while I love potatoes/carbs with a roast chicken, less starchy root veggies are just as satisfying and way more eye catching.
Gimme the quick + healthy
Currently, I am on an easy, healthy recipe kick. Because #reallife. Also, that’s what I’ve spent the last 6 years of my career as a meal planner and personal chef focusing on. Lastly, isn’t that what you want from me? If it isn’t, send me a message and be demanding!
As a result, this roasted chicken + paprika root vegetable recipe is a cinch. Like beginner level easy. Prep is only 20 minutes and you can do it the day before.
The result is an extremely juicy and flavorful chicken and smokey, garlic veg in array of colors that is basted in all the beautiful chicken juices. AHMAGAWD!
Not a fan of rutabaga? You can easily replace any vegetables you or your loved ones are not a fan of with sweet potato, creamy yellow potatoes or celeriac (celery root).
It may be depressing for it to technically be Spring and to still be talking about winter recipes. But hey, that’s reality folks. Especially for those of us in the north. But, I’ll be honest with you, as I write this I am currently laying by the pool in Florida, absorbing all the vitamin D. So, who’s in denial now.
When you make it, let me know how it goes! Rate the recipe and share your thoughts and questions in the comments below. Use the hashtag #popkitchen when you post photos of recipes you’ve made to your Instagram and tag @pop_kitch. I’ll share my favorite photos on POP KITCHEN’s account.
- 2 lbs brussels sprouts, stem trimmed and cut in half
- 2 large beets, peeled and diced in half inch cubes
- 1 medium rutabaga, peeled and cut into half inch cubes
- 5 cloves of garlic, unpeeled
- 1 tbsp refined olive oil
- ½ tsp smoked paprika
- 2 tsp paprika
- ½ tsp ground sage
- ½ tsp sea salt
- ¼-1/2 tsp ground black pepper
- 1 whole chicken, trussed and trimmed of excess fat (mine was 3 lbs/1.35 kg
- 1 stalk celery
- ¼ medium onion, skins removed
- Handful of fresh sage
- ½ a lemon
- Sea salt and black pepper
- 1 tsp olive oil
- Large Dutch oven or a roasting pan
- First, turn your oven on to 425 F. In a large bowl, toss together the cubed rutabaga, cubed beets, halved Brussels sprouts, and unpeeled garlic with the oil, spices, salt and pepper. Layer the vegetables in the bottom of your Dutch oven or roasting pan.
- Next, prepare a plate with paper towels layered on top for drying off your chicken. Make sure all of the gizzards and organs are removed from the chicken. Rinse the chicken under cold water making sure to thoroughly rince both openings by the neck as well as by the legs. Place the chicken on the prepared paper towels and pat dry. Get those cavities dry too. The less steam the better. Season the inside of the chicken in both openings liberally with salt and pepper. Stuff the chicken in the opening by the legs with the celery, onion, sage, and finishing with the lemon. Place the chicken in the Dutch oven. Drizzle the outside of the chicken with the olive oil and rub it all over the chicken's skin. Then generously season the skin with salt and pepper. If you are doing this the day before you can place the pan in the fridge , covered, for 24 hrs before roasting.
- Place the chicken, uncovered, in the oven for 20 minutes. Turn down the oven to 400 F and cook 20 minutes for every pound of chicken. You do not need to baste the chicken. This results in a browner skin but will make the cooking of the chicken inconsistent as the oven is continuously opened.
- Check the temperature of the chicken by sticking a meat thermometer in between the leg and the body deep down into the thigh. Make sure it is not touching the bone. You want the chicken to come to just 165 F in the thigh before taking out of the oven.
- Carefully take the chicken out of the pan and place it on a cutting board with a rimmed baking sheet underneath to catch the juices. Place a large piece o foil over top and allow the chicken to rest 20 minutes before cutting. Give all the vegetables a stir. If they are perfectly cooked and tender than keep them out of the oven. If not tender, return the veg to the oven for 20 minutes while you allow the chicken to rest.
- The easiest way to carve your chicken is to cut it into quarters. Pull down the leg and thigh and invert until the hip bone dislocates. Make a cut right between the two bones to remove the leg and thigh. Once the leg/thigh portion is removed on both sides, slice the chicken down the middle of the breasts on either side of the chest bone. Continue to slice along the rib cage until the breast is removed. To keep the wing on, remove the wishbone which is right in the neck of the chicken (if you can't find it, watch a YouTube video). Once you have cut down to the wing, invert the wing to dislodge the wing bone at the shoulder, and cut in the space between the two bones.
- Serve chicken with your colorful roasted vegetables. Reserve the roasted garlic for a leftover recipe coming up next week!