Roasted Chicken With Vegetables
Why I Love This Recipe
This is from the Bride & Groom cookbook that my husband got me for our anniversary. It has great recipes in it and this one is a regular rotation in our dinner menu.
Ingredients You'll Need
3 carrots cut into thirds (I use baby carrots)
6 small red new potatoes, quartered if large
1 medium yellow onion cut into 6 wedges
3 tablespoons unsalted butter, melted, or olive oil
kosher salt and ground pepper
1 chicken (3-4 lbs)
1 lemon quartered
2 fresh rosemary sprigs
4 cloves garlic, peeled & smashed
Preheat the oven to 425 degrees F.
Put the carrots, potatoes, and onion in a 9x13 inch glass baking dish. Toss the veggies with 1 TB of the butter. Season with kosher salt and pepper to taste. Spread the veggies to the edges of teh baking dish, making room for the chicken.
Remove the neck and giblets from the cavity of the chicken and sicard. Rinse the bird under cold running water and pat dry. Put the chicken breast-side up, in the center of the baking dish. Brush the chicken with the remaining 2 TB of butter. Season the cavity and skin generously with the kosher salt and pepper to taste. Put the lemon quarters and rosemary sprigs inside the cavity. Put the garlic coves under the chicken to prevent them from burning.
Roast for 45 minutes. Remove the dish from the oven. Using tongs, tilt the chicken, pouring the juices from the cavity onto the veggies and shake to coat. Baste the chicken with the pan juices. If the bird is browning too quickly, cover with aluminum foil. Continue roasting until the chicken is a deep golden brown and the juices run clean when the tip of a knife is inserted into the thigh joint, or until an instant-read thermometer inserted into the thigh, away from the bone, registers 170 to 175 degrees F, 25-30 minutes more.
Transfer the chicken to a platter, cover loosely with foil, and let stand for 10 to 15 minutes before carving. Using the back of a spoon, mash the garlic and squeeze some lemon into the pan juices. Toss the juices with the veggies. Carve the chicken and serve the veggies alongside. Drizzle any remaining juices over the chicken.