Herb-Rubbed Roast Pheasant with Root Vegetables

Herb-rubbed roast pheasant nods to classic American game-bird dinners, where rosemary, thyme, and sage perfume the lean meat. Nestled with carrots, parsnips, and potatoes, it makes a warm centerpiece for a National Food Day gathering.

Serves 4 · 25 min prep · 70 min cook

Estimate for one serving

• 520 cal
• 48g protein
• 32g carbs
• 22g fat
• 3g fiber

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Ingredients

• 2 (about 2 to 2.5 lb each) whole pheasants
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 4 minced garlic cloves
• 1 teaspoon lemon zest
• 4 large, cut into 2-inch chunks carrots
• 3, cut into 2-inch chunks parsnips
• 1.5 lb, halved Yukon gold potatoes
• 1 large, wedged yellow onion
• 1/2 cup chicken or pheasant stock
• 2 tablespoons unsalted butter

Instructions

1. 1Preheat the oven to 425°F and position a rack in the center. Pat the pheasants completely dry inside and out with paper towels so the skin can crisp.
2. 2In a small bowl combine the olive oil, salt, pepper, chopped rosemary, thyme, sage, minced garlic, and lemon zest into a fragrant paste. Rub this mixture all over both birds, including under the breast skin where possible and inside the cavities.
3. 3Toss the carrot chunks, parsnip chunks, potato halves, and onion wedges on a large rimmed baking sheet with a drizzle of olive oil and salt until evenly coated. Spread them into a single layer and nestle the prepared pheasants breast-side up among the vegetables.
4. 4Pour the stock into the bottom of the pan to keep the drippings moist and prevent scorching. Dot the vegetables lightly with the butter.
5. 5Roast for 20 minutes at 425°F until the skin begins to turn golden. Reduce the oven temperature to 375°F and continue roasting 35 to 45 minutes more, basting the birds once or twice with pan juices, until a thermometer inserted in the thickest part of the thigh reads 160°F and the juices run clear.
6. 6Transfer the pheasants to a cutting board and tent loosely with foil. Let them rest 10 to 12 minutes so the juices redistribute and the internal temperature climbs to a safe 165°F.
7. 7Meanwhile, return the pan of root vegetables to the oven for 5 to 8 minutes if they need extra browning or caramelization the edges.
8. 8Carve each pheasant into halves or quarters. Arrange on a platter with the roasted root vegetables, spoon the pan juices over everything, and serve family-style while hot.