Recipe: Roasted Chicken and Vegetables

This recipe is a great family style meal - and you don't have to have a family to make it. The left over chicken from this dish goes into salad, sandwiches, soup etc. This is one of those recipes that you stick in the oven and just chill out while it cooks. It gives you ample time to tidy the small mess you made, watch a show, entertain guests etc. I have found that I have to chop the lemon into a few pieces in order to actually fit it in the cavity and the cooking time might be a bit short, but that could depend on your oven. Never the less, it's a great meal.

This recipe is from the Against All Grain cookbook.

Ingredients:

1 {4-5 pound} roasting chicken

1 bunch sage

4-8 sprigs rosemary

1 lemon, halved

6 garlic cloves, peeled and crushed

kosher salt and freshly ground black pepper

4 tablespoons extra-virgin olive oil, divided

1 teaspoon dijon mustard

1/2 teaspoon lemon juice

1 tablespoon chopped fresh sage

1 teaspoon chopped fresh rosemary

1 garlic clove, minced

1 teaspoon fresh thyme leaves

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

5 large carrots, peeled and cut into 2in pieces

3 cups butternut squash, peeled and cubed

1 small yellow onion, sliced

 

Instructions:

Preheat oven to 425 degrees F.

Remove and discard chicken giblets, pat the outside dry with paper towels, and let sit at room temp while you organize your ingredients.

Stuff the bunch of sage, rosemary sprigs, lemon halves, and garlic cloves inside the cavity of the chicken. Season liberally with kosher salt and freshly ground black pepper.

In a small bowl, place 2 tablespoons of the olive oil, dijon mustard, lemon juice, chopped sage, chopped rosemary, minced garlic, thyme leaves, and about a teaspoon each of sea salt and freshly ground black pepper.  Stir well.

Gently separate skin from breast of chicken by sliding your fingers between skin and breast. Spread lemon-mixture under the skin and rub remaining mixture all over the body of the chicken.

Wash your hands. 🙂 Add the remaining 2 tablespoons of olive oil to a bowl with carrots, butternut squash and onions and toss.

Spread vegetables evenly on a roasting pan

Place chicken on top of the vegetables, breast side up, wings tucked under the body.

Place the chicken in the oven and roast for 25 minutes. Reduce heat to 350 degrees and roast for 45 more minutes until juices run clear when you cut between leg and thigh. If juices are clear with a few red streaks, its done. If juices are cloudy and pink, let it cook for 5 or 10 more minutes. It should read 165 degrees F when done. Cover and let rest for 10 to 20 minutes before carving to let the juices soak into the meat.

Remove chicken to cutting board, slice, and serve with vegetables. Enjoy!

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