Roast Chicken with Root Vegetables


A simple and healthy old fashioned homemade family dinner that is sure to please!

I love cooking roasts on cold days. There’s nothing better then walking into your warm house to the smell of a roasting bird. Today I made a simple lemon and garlic version of a roasted chicken.

I cook my whole bird breast side down to make sure the meat stays tender and soaks up all of the delicious pot liquor. Making the breast meat the tenderest and most flavorful part of the whole bird. Trust me those pan drippings are where it’s at. 😉 Who likes dry meat anyway?

What you’ll need:

1 whole chicken 6-10 pounds, pat dry with a paper towel

Try to chop all of your veggies around the same size

5 small red or white potatoes peeled and  chopped

2-4 large sweet potatoes peeled and chopped

Chopped carrots 

1 chopped onion (reserve half)

1 stalk of celery

2 lemons

5 cloves minced garlic

1/2 stick of butter sliced into 4 pieces

1/3 cup dry white wine

Salt, lemon pepper, poultry seasoning and red pepper flakes

  1. Arrange all of your chopped vegetables (do not put in the celery stalk or reserved 1/2 of onion) in the bottom of your pan. Season with desired amount of salt and lemon pepper, squeeze the juice of one lemon over them (don’t drop any bitter seeds please!). Sprinkle 1/4 minced garlic over vegetables.
  2. Stuff your chicken with the other lemon (halved), celery stalk broken into pieces and onion. 
  3. Gently slide your fingers under the skin of the breast side careful not to tear the skin. Once separated evenly place 1/2 of the remaining minced garlic and 2 slices of butter between skin and meat. Season this side with poultry seasoning, salt and lemon pepper.
  4. Place your bird breast side down on top of vegetables. Repeat putting the rest of the garlic and butter inside of skin. Generously season this side with poultry seasoning, salt and lemon pepper.
  5. Pour wine around vegetables
  6. Cover tightly with foil and cook for about 30 minutes per pounds at 350. Uncover and lower to 300 degrees for last 30 minutes. This will ensure a dark crispy skin for those who like it. (Chicken should be cooked to a temperature of 165 degree F)
  7. Serve over the roots vegetables and enjoy this delicious one-pan meal!!

I like to disassemble my chicken before serving! I think messy bird carving if one of my biggest pet peeves! Careful remove thighs, legs, breasts and wings seperately from carcass. It all falls off for me with his recipe. I then place it all back in that delicious juice before serving.

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