Roast Chicken and Root Vegetables
October 15, 2020 • 0 comments
Roast this chicken over carrots and potatoes, or substitute other hearty vegetables like turnips or even cabbage. Be sure to save any leftovers (including the bones!). Shred the leftover chicken to remix into other dishes. Save the bones and leftover skin in a freezer bag to make broth later.
- Prep Time:
- Cook Time:
- (1) Whole Chicken
- (1 tbsp) Salt
- (1 tbsp) Pepper
- (1 tbsp) Garlic powder
- (1/2 tbsp) Paprika
- (4-5) Carrots, cut into 2" pieces
- (1) Onion, cut in half and quartered
- (4-5) Red Potatoes, cut into 1" cubes
Preheat oven to 400º.
Place carrots, onion, and potatoes into the bottom of a baking pan. Season vegetables with salt and pepper.
Combine salt, pepper, garlic. Melt butter and combine with lemon juice. Brush entire chicken with lemon butter. Rub spice mixture over entire chicken.
Place chicken breast side up in pan on top of vegetables. Fold wings underneath bird. Place reserved lemon halves in cavity and tie legs with butcher’s twine.
Roast chicken in over for 1 hour.
Remove chicken from oven and let rest before carving and serving.
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