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Roast Chicken With Root Vegetables

By Saveur
More from this source
Saveur
Related tags
main-dish low carb nut free yom kippur dinner british
Nutrition per serving    (USDA % daily values)
CAL
3321
FAT
726%
CHOL
376%
SOD
67%

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Ingredients for 2 servings

FOR THE chicken:

4 branches fresh rosemary, bruised

6 cloves garlic, crushed and peeled

½ cup extra-virgin olive oil

1 3½–4-lb. chicken

Salt and freshly ground white pepper

FOR THE VEGETABLES:

6 cloves garlic, peeled

6 small new potatoes, quartered

2 bell peppers, 1 red and 1 green, cored, seeded, and cut into 2" squares

½ small kabocha squash, seeded, peeled, and cut into 2" squares

2–3 celery hearts, cut in half lengthwise, then into thirds

2–3 leeks, white part only, trimmed, halved lengthwise, cleaned, blanched for 30 seconds, and cooled in ice water

1 red onion, peeled and halved crosswise, each half quartered

Salt and freshly ground white pepper

FOR THE SAUCE:

1 tbsp. olive oil

3 cloves garlic, peeled, blanched for 15 seconds, cooled in ice water, then sliced

1 sprig fresh rosemary

½ cup rich chicken Stock

4 tbsp. butter, cut into pieces

Juice of ½ lemon

Salt and freshly ground white pepper

¼ bunch parsley, leaves chopped

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