Roasted Chicken with Vegetables
|
Image
|
Prep Time:
Cooking Time: Servings: 6 |
|
|
Roasted Chicken with Vegetables Recipe. Here's a great all in one meal for a weeknight dinner that doesn't take too much time to prepare, doesn't require too much clean up, and feeds a small family.
|
||
Be The First To Review This RecipeIngredients
| chicken | 4 1/2 lbs | giblets removed, & rinsed inside and out |
| salt | 1 Tbsp | |
| black pepper | 1/2 tsp | |
| thyme | 1 | bunch |
| garlic clove | 6 | crushed |
| lemon | 1 | washed and sliced in half |
| olive oil | 1/4 cup | |
| Vegetables | ||
| olive oil | 1/4 cup | |
| onion | 1 | chopped |
| carrot | 4 | peeled and chopped |
| leek | 2 | white part sliced in half, washed, and chopped |
| red potato | 2 1/2 lbs | quartered |
| salt | 1 tsp | |
| black pepper | 1 tsp | |
Directions
- Preheat your oven to 450 degrees. Rub the inside of the chicken with salt and pepper.
- Insert the thyme, garlic, and lemon halves.
- Rub the entire chicken with olive oil.
- In a roasting pan pour the remaining olive oil.
- Add the onion, carrots, leeks, and red potatoes.
- Place the chicken in the middle of the roasting pan.
- Season the entire pan with salt and pepper.
- Place in the oven and roast for 30 minutes. Reduce the heat to 375 degrees and roast for an additional 1 hour or until the chicken reaches an internal temperature in the thigh of 165 degrees.
- Remove the lemons and carefully squeeze out the juice over the chicken. Remove the thyme and garlic and discard. Allow to sit for 10 minutes before serving.
Notes
To enhance the flavors of this dish boil a small pot of water and immerse the lemon for about 30 seconds and the thyme for 3 seconds. The heat from the boiling water gets the oils in the ingredients to react and start pouring out flavor.