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Gardener's Chicken

Here's how you make Gardener's Chicken
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  • Servings: 6
  • Prep: 25m
  • Cook: 2h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 pound parsnips
  • 1 pound carrots
  • 1/4 cup onion, diced
  • 1 clove garlic, peeled
  • 2 slices whole wheat bread, toasted
  • 1/4 teaspoon nutmeg
  • 1 tablespoon fresh parsley
  • 5 pounds whole roasting chicken
  • 1 bunch parsley
  • 1 large onion, peeled and halved
  • 4 cloves garlic, peeled
  • 2 tablespoons unsalted butter, softened
  • 4 tablespoons oil (extra-virgin olive oil), divided
  • 1 pound red potatoes, quartered
  • 2 large onions, peeled and quartered
  • 1 tablespoon salt-free seasoning (I use Olde Thompson No Salt Seasoning)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 375F; spray a large roasting pan with cooking spray.

  • Step 2: Peel parsnips and carrots and cut into 2-inch chunks.

  • Step 3: Place two chunks each along with the 1/4 cup diced onion and 1 clove garlic in a small saucepan; cover with water.

  • Step 4: Bring pan to a boil; reduce heat to medium-high and boil 15-20 minutes until tender; drain.

  • Step 5: Combine toasted bread, boiled vegetables, nutmeg, and 1 tablespoon fresh parsley in a food processor and pulse until well-combined.

  • Step 6: Place halved onion, 4 garlic cloves, and bunch of parsley in cavity of chicken.

  • Step 7: Stuff the bread and vegetable mixture into the neck opening of the chicken and under the skin on the breast; secure skin with toothpicks if necessary.

  • Step 8: Spread butter over skin, then drizzle 2 tablespoons olive oil over entire chicken.

  • Step 9: Cover pan and roast for 30 minutes.

  • Step 10: Baste chicken; add remaining parsnips and carrots, potatoes and quartered onions to the pan; drizzle remaining olive oil over vegetables and sprinkle seasoning over vegetables and chicken.

  • Step 11: Roast for another hour, basting occasionally (make sure to baste the vegetables as well as the chicken or they'll dry out).

  • Step 12: Remove cover and roast an additional 30 minutes, basting at least one more time, to crisp and brown skin.

  • Step 13: Remove stuffing from chicken to a bowl; remove vegetables from roasting pan to a bowl; remove chicken to a platter, carve and serve.

We hope you enjoy this recipe!

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