Roasted Chicken and Root Vegetables
By Sue Serves 6
Start with a roasted chicken and stretch the leftovers to make 2-3 more meals.
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- 1 (3 1/2 to 4-pound) whole chicken
- 1 ½ tablespoons salt
- 2 teaspoons black pepper
- 1 teaspoon Dried Thyme
- 1 Teaspoon Dried Sage
- 1 tablespoon minced garlic
- ½ cup olive oil
- 1 lemon, quartered
- 1 × ½ lb carrots, peeled and stem ends trimme
- 1 × ½ lb parsnips, peeled and stem ends trimmed
- 1 × ½ lb baby red potatoes
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ cup olive oil
You may also need:
Blender, Bowl, Cooking Thermometer, Spoon
Preheat the oven to 475 degrees F. Remove from the oven and let sit for 10 minutes before carving. Serve with roasted root vegetables
Wash the chicken and pat dry. Season well inside and out with the salt and pepper.
In a small bowl, combine the garlic, thyme, sage, and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior.
Squeeze each lemon quarter into the chicken and place the rind in as well.
Place the bird in a roasting pan and put it into the oven. Roast for 30 minutes.
For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in the roasting pan with chicken and cook for another 30 minutes or until the chicken is golden brown, and internal temperature reaches 165 F.
Remove from the oven and let sit for 10 minutes before carving. Serve with roasted root vegetables.
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