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This earthy and subtly floral roast chicken makes excellent use of herbs grown throughout California. Pair with California Pinot Noir or Sauvignon Blanc.



  • 1 tablespoon (15ml) fresh flat leaf parsley, finely chopped
  • 2 teaspoons (10ml) fresh rosemary leaves, finely chopped
  • 2 teaspoons (10ml) fresh thyme leaves, finely chopped
  • 2 teaspoons (10ml) fresh oregano leaves, finely chopped
  • 2 medium turnips, peeled, halved and sliced one half inch thick
  • 2 carrots, sliced into one half inch (1.3cm) thick rounds
  • 2 small red onions, peeled and cut into eight wedges
  • 2 small red or white potatoes, cut into eight wedges
  • 2 tablespoons (30ml) extra virgin olive oil
  • 6 whole chicken legs, skin on, thighs attached
  • 2 cloves garlic, crushed and chopped
  • salt and pepper to taste

Serves 6



  • Preheat the oven to 375 F. (190 C.)
  • Set the parsley aside for use after the chicken is cooked.
  • In a small bowl, mix together the rosemary, thyme and oregano.
  • Place the turnips, carrots, onions, potatoes and olive oil in a large bowl.
  • Mix together so the vegetables are thoroughly coated with oil.
  • Place the vegetables in a large baking dish.
  • Trim any extra fat from the chicken legs.
  • Rub a small amount of garlic into each leg.
  • Sprinkle each leg with salt and pepper and one teaspoon (5ml) of the herb mixture coating both sides.
  • Place the herbed chicken on top of the vegetables, skin-side up.
  • Roast in the pre-heated oven for 50 minutes.
  • Remove from oven, sprinkle with parsley and let stand for about ten minutes.
  • Divide vegetables evenly onto six plates and top with one chicken leg.

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