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Roast Chicken w/Roasted Vegetables

Ingredients

Chicken:

  • 5 pounds whole fryer chicken

  • ½ tablespoon kosher salt

  • 1 teaspoon cracked black pepper

  • 2 whole garlic cloves

  • 3 sprigs fresh thyme

  • 1 tablespoon fresh oregano

  • 4 tablespoons butter

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Vegetables:

  • 4 carrots, cut in chunks

  • 2 medium onions, quartered

  • ½ pound baby potatoes

  • 1 green bell pepper, seeded & chopped

  • 1 pound button mushrooms

  • 2 teaspoons fresh thyme

  • 2 sprigs rosemary, chopped

  • ¼ c olive oil

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Directions

Chicken:

  1. Preheat oven to 425°.

  2. Clean the chicken, including the cavity; pat dry. 

  3. Season the chicken with salt and pepper, including the inside of the cavity. 

  4. Place garlic, 2 sprigs of thyme and butter into the chicken cavity. 

  5. Tie up chicken legs.  Rub more butter on the outside of the chicken.

 

Vegetables:

  1. Place all vegetables in a large roasting pan.  Drizzle olive oil over vegetables; mix well. 

  2. Add thyme and rosemary; mix well.  Place chicken on top of seasoned vegetables. 

  3. Bake uncovered 2½-3 hours or until run done; remove chicken from oven and cover with aluminum foil; let rest for 20 minutes. 

  4. Raise oven temperature to 450°; put vegetables back in oven to caramelize, approximately 15 minutes. 

  5. Remove from oven and let stand.

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