Herb-Roasted Chicken with Turnips and Chanterelles

Preparation info
  • Serves


    • Difficulty


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By Diane Morgan

Published 2012

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The chicken, heady with fresh herbs and lemon, goes into the oven first. Once it has released some of its fat and juices, you add the turnip wedges to the pan, tucking them around the bird, and leave them to roast in the flavorful drippings. While the chicken rests before carving, chanterelles are added to the pan and cooked along with the turnips. This crisp-skinned, golden brown chicken, surrounded by the earthy tastes of autumn, is fall entertaining at its best.