Roasted Chicken with Root Vegetables

So I bought a 4.5 pound chicken, rubbed it with butter, stuffed it with aromatics, and roasted it for an hour and 10 minutes. And voila, dinner for three days

And that one chicken only cost me four bucks!

I seasoned the chicken with rosemary and thyme and paired it roasted root vegetables and rolls, which set me back about $8. The rosemary went beautifully with the pot pie I made the next night. And then I can’t be sure how it’ll go with the chicken tortilla soup that I’ll be making next. But we’ll see!

Roasting a chicken has always been on my list for “things to do,” next to “rob an armored truck” and “meet Patti Smith,” and now I’m glad to cross it off. I should have done it years ago, considering how easy it was. Sure the beginning step is messy, slimy, and cold even, but! It’s worth it. That crisp, golden skin and super tender meat were worth it. Believe me.

Ingredients:

  • 1 whole chicken
  • 2 large sweet potatoes, peeled and cut into 1-inch chunks
  • 2 large carrots, scrubbed and cut into 1-inch chunks
  • 1 yellow onion, chopped into 1 inch-chunks
  • Bunch of thyme, half chopped
  • Bunch of rosemary, half chopped
  • 1 lemon, halved
  • 1 small white onion, quartered
  • 4 to 6 garlic cloves
  • 1 stick of butter, softened
  • Salt and pepper
  • Kitchen string (optional)

Preheat the oven to 425 degrees.

Remove the innards and excess fat of the chicken. Rinse and pat dry.

Stuff the chicken with the lemon, white onion, garlic, and half of the thyme and rosemary.

Place the chicken into a roasting pan. Tie the legs together with the kitchen string. You can tuck the wings underneath the bird to potentially prevent burning or leave them out to crisp up.( I tucked the wings under and wished I hadn’t.)

Toss the root vegetables, 2 tablespoons of butter, salt, pepper, and some chopped herbs together. Spread the vegetables around the chicken.

Spread the remaining butter over the chicken, top and sides. Then liberally season with salt, pepper, and chopped herbs.

Roast for 1 hour and 10 minutes. Toss the vegetables at the 45 minute-mark.

Allow the chicken to rest for 15 to 20 minutes before cutting in.

Rip off a leg and enjoy. (That’s exactly what I did.)

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Published in: on November 9, 2010 at 7:18 am  Leave a Comment  
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