Roast Chicken with Kohlrabi and Potatoes - Recipe

     I like roast chicken any time of year and kohlrabi cut into chunks and roasted by its side comes out slightly crunchy with a flavor that to me is a cross between broccoli rabe and a potato.  This is an easy one pot meal with a meat and two vegetables.  You no longer need to pass up the kohlrabi at the farm market or store.  Now you know what to do with it!

Roast Chicken with Kohlrabi and Potatoes

(Seves 4)

1 Whole Chicken

4 Yukon Gold Potatoes
2 Kohlrabi peeled and cut into chunks

Olive Oil for coating ingredients

Salt

Pepper

Preheat oven to 400 degrees Fahrenheit.  Place the chicken in a large Dutch oven.  I use my 9 1/2 quart oven.  Rub olive oil over the bird then salt and pepper it.  Prick the potatoes a few times with a fork.  Place the kohlrabi and potatoes into a large mixing bowl, drizzle with olive oil to coat, and toss.  Salt and pepper the vegetables, then add them to the pot with the chicken.  Roast uncovered for 1 hour.  Check the temperature with an instant read thermometer in the thickest part of the breast and also the breast near the leg.  Continue roasting until it reaches 170 degrees Fahrenheit.  Stick the potatoes with a fork to make sure they are tender.

Take out of the oven and let it rest 10-15 minutes before carving.  Serve with the kohlrabi and potatoes.

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