Active Time
20 Mins
Total Time
1 Hour 15 Mins
Serves 2

This recipe for savory roast chicken and vegetables comes from NYC-based chef and cookbook author, Seamus Mullen. If you find yourself with leftovers, put them to good use in this satisfying soup

How to Make It

Step 1

Preheat oven to 425°F. Truss chicken legs together and tuck wings behind the back. Season with dukka spice blend, kosher salt, pepper, and lemon zest; set aside.

Step 2

Combine shiitake mushrooms, onions, carrots, beets, garlic, and lemon slices in a large roasting pan. Season with salt and pepper, and drizzle with olive oil and balsamic vinegar. Toss together with a rubber spatula.

Step 3

Place chicken on top of the vegetables, and roast in preheated oven until golden brown
and the leg joint reads 155°F on a meat thermometer, about 45 minutes to 1
hour, depending upon the size of the chicken. Remove from oven; let chicken rest on cutting board for 10 minutes.

Step 4

Place half of the roasted vegetables on a large serving tray. Carve the
chicken, and plate half of the chicken on top of the roasted vegetables. Reserve remaining half of chicken and vegetables for Left-Over Chicken Soup.

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