Creators
Samantha & Chris Mener
Description
This Olive Oil Roasted Chicken and Vegetables recipe features tender chicken and flavorful veggies, all roasted together with aromatic herbs and spices for a delicious and satisfying meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Carrot | 2 | large, chopped |
Chicken | 1 | |
Garlic | 1 | top ¼ chopped off |
Lemon | 1 | large |
Olive Oil | 3/4 cup | |
Yellow Onion | 1/2 | quartered |
Red Onion | 1 | medium, sliced in 8ths |
Pepper | 1/4 tsp | |
Potato | 1 lb | small, new, halved |
Rosemary | 2 sprig | |
Salt | 1/2 tsp | to taste |
Thyme | 4 sprig |
PREPARATION
- Preheat the oven to 400 °F (205°C)
- Rub chicken, outside and inside the cavity with ½ cup olive oil, lemon juice and season with salt and pepper
- Stuff cavity with half of the juiced lemon, 1 sprig of rosemary rosemary, 2 sprigs of thyme, head of garlic, and yellow onion
- Place chicken breast down in a large roasting pan and roast for 30 minutes
- Remove chicken from oven, turn over and baste with drippings from the pan
- Surround chicken with chopped vegetables, toss them in extra pan drippings and return roasting pan to the oven to continue roasting
- After 30 minutes, drizzle vegetables with more olive oil, salt and pepper and thyme and rosemary
- Return to oven and cook for 30 - 45 more minutes, while turning the vegetables every 10 minutes or so.
SUGGESTIONS
- To find out if chicken is done, push the tip of a sharp knife between the thigh and breast. If juices run clear, it is done.
- Vegetables should be tender and beginning to brown on the edges.
- Serve with the pan juices as a gravy