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Appetizer

Roasted Chicken and Root Vegetables
By Serves 6

Start with a roasted chicken and stretch the leftovers to make 2-3 more meals.

Prep Time: 10m
Cook Time: 60m

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Recipe

Ingredients:

  1. 1 (3 1/2 to 4-pound) whole chicken
  2. 1 ½ tablespoons salt
  3. 2 teaspoons black pepper
  4. 1 teaspoon Dried Thyme
  5. 1 Teaspoon Dried Sage
  6. 1 tablespoon minced garlic
  7. ½ cup olive oil
  8. 1 lemon, quartered
  9. 1 × ½ lb carrots, peeled and stem ends trimme
  10. 1 × ½ lb parsnips, peeled and stem ends trimmed
  11. 1 × ½ lb baby red potatoes
  12. 1 ½ teaspoons salt
  13. ½ teaspoon black pepper
  14. ¼ cup olive oil

You may also need:

Blender, Bowl, Cooking Thermometer, Spoon

Step 1:

Preheat the oven to 475 degrees F. Remove from the oven and let sit for 10 minutes before carving. Serve with roasted root vegetables


Step 2:

Wash the chicken and pat dry. Season well inside and out with the salt and pepper.


Step 3:

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.


Step 4:

Squeeze each lemon quarter into the chicken and place the rind in as well.


Step 5:

Place the bird in a roasting pan and put it into the oven. Roast for 30 minutes.


Step 6:

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.


Step 7:

Remove from the oven and let sit for 10 minutes before carving. Serve with roasted root vegetables.


All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.

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