Roasted Chicken with Vegetables
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The perfect go-to for chilly fall and winter nights. Easy to make and delicious! And your house will smell amazing.
Salt and pepper to taste (though we recommend being generous, salting well inside and out)
1 large bunch fresh rosemary (optional)
1 lemon, halved
1 head garlic, cut in half crosswise (optional)
2 tablespoons olive oil OR 1/4 stick butter, melted
5 cups (or enough to cover the bottom of your roasting pan) of 1/2-inch chopped vegetables such as fingerling potatoes, potatoes, Brussels sprouts, yams, turnips, Jerusalem artichokes, carrots, parsnips, fennel, beets etc. (You can also use just one type of vegetable.)
Day before (optional): It's always better to brine or salt your chicken the day before. If salting, salt liberally inside and out and place in refrigerator. If brining follow this.
Day of: Preheat oven to 450°F.
If you brined or salted overnight, rinse the chicken inside and out. Liberally salt and pepper the inside of the chicken (even if you brined/salted ahead). Stuff the cavity with rosemary, both halves of lemon and garlic (optional). Drizzle chicken with olive oil (or butter). sprinkle outside with salt and pepper.
2. Chop your vegetables and place in roasting pan. Cover with a bit of salt, pepper and olive oil. Place chicken on top of vegetables.
3. Roast the chicken on 450°F for 15 minutes (to crisp skin), then turn down heat to 375°F. Roast the chicken until the juices run clear when you cut between a leg and thigh. It takes about 18 minutes per pound, so total cooking time for a 3-pound chicken will be about an hour; about 75 minutes for a 4 pound bird.
Remove the chicken and vegetables to a platter and let rest for 20 minutes. Slice the chicken and serve it with the vegetables. Make sure to baste some of those delicious roasting juices over your chicken before serving.
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