Graham Elliot's Roasted Chicken with Root Veggies

by Rachael Ray Show Staff 9:00 AM, January 8, 2016

Aired January 8, 2016

Serves 4

2 cloves garlic, minced
Leaves from 3 sprigs of thyme
1 tablespoon lemon zest
Salt and pepper
1 3- to 4-pound chicken, split (backbone cut out and flattened)
1/4 cup olive oil, divided
3 tablespoons grainy mustard
1/2 teaspoon Worcestershire
1 pound parsnips, carrots and celery root, washed and peeled.


Preheat oven to 425°F.

Mix together garlic, thyme, lemon zest, a pinch salt and pepper. Drizzle the chicken with 3 tablespoons olive oil then sprinkle chicken with garlic mixture and set aside.

In medium bowl, place mustard, 1 tablespoon olive oil, Worcestershire, a pinch salt and pepper and mix.  Add root vegetables and toss until coated. Once coated, scatter veggies on the bottom of a roasting tray; place chicken on top, skin-side up. Roast in oven until juices run clear (roughly 25-30 minutes).  Rest for 5 minutes and serve.