Roasted Chicken with Carrots and Potatoes
Sundays are one of my favorite days to spend time in the kitchen. Usually after a round or two of soccer games I’m ready for a hearty meal to recover and start the week off right. This roasted chicken and vegetable recipe is super simple yet keeps on giving!
1 whole chicken, giblets removed, 3-5 lb
2 tablespoons butter, melted
1 tablespoon olive oil (for potatoes and carrots)
½-1 cup chicken broth
1.5 lb red potatoes, halved or quartered
6 large carrots, peeled and cut into 3 inch chunks
2-3 springs of thyme, plus 1 tbsp. chopped
2-3 springs rosemary, plus 1 tbsp. chopped
2-3 cloves garlic, plus 1 minced
Salt and pepper
Preheat oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and outside and pat dry. Place the chicken in a roasting pan with about ½ cup of chicken broth in the bottom of the pan. Salt and pepper the outside of the chicken generously.
Create an herb butter by melting the butter and stirring in the chopped thyme, rosemary, and garlic. Generously cover the chicken with the herb butter while warm.
Cut the lemon in quarters, lengthwise, and put inside the chicken cavity. Add the whole garlic cloves, thyme, and rosemary sprigs to the cavity with the lemon. Once the chicken is stuffed, tie the legs together with some twine.
Put the chicken in the oven and roast for about 30-45 minutes. While the chicken is roasting, toss the potatoes and carrots with olive oil, salt and pepper and set aside. Remove the chicken from the oven and add your potatoes and carrots around the chicken. Let roast for another 1 hour. (Time may depend on the size of the chicken)
When you slice in between the leg and thigh and the juices of the chicken run clear, it is finished.
The best part of this recipe is still to come in our next recipe highlight. After cooking the chicken and serving it up, I save the chicken carcass and turn it into flavorful chicken noodle soup. Can’t wait to share with you! Christine@womenssportschicago.com