Roasted Chicken with Root Vegetables

Name: Roasted Chicken with Root Vegetables
Ingredients: 1 3-pound chicken; 2 tablespoons canola or vegetable oil, divided; Kosher or sea salt, to taste; 2 sprigs fresh rosemary; 1 small orange, quartered; 1 turnip, peeled and cut into 1-inch pieces; 4 to 6 red or yellow beets, peeled and halved if small, quartered if large; 2 medium yellow onions, quartered; 3 carrots, peeled and sliced; freshly ground black pepper, to taste; optional: one lemon, halved; optional: 3 tablespoons salted butter; optional: 1 tablespoon granulated sugar

"Roasted vegetables and chicken are a comfort food classic! Make this recipe for a crowd or as a lovely dinner for two—leftovers are even better. We’ve also added some optional extras from a cook who swears her techniques make an extra moist, juicy, golden brown...."

INGREDIENTS

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1 3-pound chicken

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2 tablespoons canola or vegetable oil, divided

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Kosher or sea salt, to taste

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2 sprigs fresh rosemary

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1 small orange, quartered

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1 turnip, peeled and cut into 1-inch pieces

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4 to 6 red or yellow beets, peeled and halved if small, quartered if large

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2 medium yellow onions, quartered

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3 carrots, peeled and sliced

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freshly ground black pepper, to taste

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optional: one lemon, halved

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optional: 3 tablespoons salted butter

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optional: 1 tablespoon granulated sugar

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