Roasted Chicken and Vegetables
Roasting a whole chicken for dinner is really easy and delicious. Simply prepare a bed of root vegetables, place the chicken on top of the vegetables and roast. It’s that easy!
Ingredients
1 whole roaster chicken
3 Russet potatoes, peeled and coarsely chopped
3 sweet potatoes, peeled and coarsely chopped
5 celery stalks, chopped
4 carrots, peeled and coarsely chopped
1 fennel bulb chopped
4 parsnips, peeled and chopped
1 onion, chopped
1 large apple, cored and chopped
2 lemons, quartered
2 tbsp minced garlic
Salt and pepper to taste
Olive oil
Instructions
1
Preheat your oven to 350 degree’s.
2
Add all of the potatoes, celery stocks, carrots, fennel bulb, parsnips, onion, apple and lemons into a large bowl and drizzle with olive oil. Toss to coat everything with olive oil, sprinkle with salt and pepper or your favorite seasoning.
3
Place the prepared vegetables into a baking dish, spreading them evening in the pan.
4
Place the roaster chicken on top of the vegetables and sprinkle it with seasoning and place it in your pre-heated oven for about 1 hour or until the internal temperature of the chicken is 165 degree’s.
5
Remove from the oven, let rest for about 10 minutes, cut up and serve.
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