Perfect Roasted Chicken with Spring Vegetables
Yield 4-6
Prep time
15 MinCook time
1 HourInactive time
15 MinTotal time
1 H & 30 MPerfect Roasted Chicken with Spring Vegetables
Ingredients
- 1 Springer Mountain Farms Whole Chicken (giblets removed)
- Olive oil
- Salt & pepper, to taste
- Thyme (fried or fresh)
- Bag of fingerling potatoes, halved
- Baby carrots or whole carrots, peeled and cut into 2-3" pieces, cut in half
- Sweet onion, peeled and cut into large chunks
- 4 garlic cloves, peeled and halved
- 1 lemon, sliced into 4 thick slices
Instructions
- Preheat oven to 350°F.
- Lightly grease Dutch oven or casserole dish.
- Brush or rub a light coating of olive oil over the entire surface of the whole chicken and season with salt and pepper to your desired taste.
- Sprinkle thyme or your other favorite herb(s) on the chicken; pin the tips of the wings back behind the back and tie the legs with cooking twine for more even cooking.
- Place the seasoned chicken in the casserole dish.
- In a medium bowl add vegetables and toss with your desired amount of olive oil, salt, pepper and thyme. (For a healthier alternative, use chicken broth or non-stick cooking spray to help seasoning stick to vegetables.)
- Place the coated vegetables around the out edges of the pan all around the chicken, and tuck the lemon wedges in the vegetables.
- Roast for approximately 20 minutes per pound or until the internal temperature of the chicken is 165° (probe with thermometer at the thickest part of the thigh without touching bone).
- If the chicken or vegetables start to get too dark before the proper temperature is reached, cover the dish loosely with aluminum foil.
- Once the correct temperature is reached, remove from oven, and allow to rest for about 10-15 minutes before carving.
