SMF Kitchen
@smfchicken
00:15
PREP
01:00
COOK
00:15
INACTIVE
01:30
Total Time
Ingredients & Directions
Directions
Perfect Roasted Chicken with Spring Vegetables
1
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
- 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.
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Perfect Roasted Chicken with Spring Vegetables
SMF Kitchen
@smfchicken
Yield: 4-6
00:15
PREP
01:00
COOK
00:15
INACTIVE
01:30 Total Time
Ingredients
Directions
Perfect Roasted Chicken with Spring Vegetables
1
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
- 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.
