Whole Roasted Chicken with Spring Veggies

Roasted Chicken

There are obviously a million and one ways to roast a chicken. It’s not a seasonal dish, by any means. Try adding your own favorite herbs and vegetables. You really can’t go wrong.

And the roasted vegetables? Oh my goodness. I’ve already told you how I feel about caramelizing veggies on high heat. They turn into candy. And all it takes is a quick toss in olive oil and sea salt. Honestly guys, try this at home, if it’s not already on your recipe repertoire.

Roasted Chicken and Veggies

Roasted Chicken and Veggies

Roasted Chicken and Veggies

Roasted Chicken and Veggies

Whole Roasted Chicken and Spring Vegetables
Serves 4

Write a review


1 roasting chicken, 5-7 pounds
2 large parsnips, cut into french fry shaped chunks
3 carrots, sliced at an angle
1 lb potatoes
Several springs of fresh rosemary
2 T olive oil
Sea salt and pepper

Preheat oven to 450. Rinse and pat chicken, and rub with course salt, pepper and herbs. Roast for 30 minutes. Then reduce the heat to 400 and roast for 15 minutes. In the meantime, toss the veggies and potatoes in olive oil and salt. Place in second roasting pan and roast both chicken and veggies for 40-45 minutes or until chicken registers 165 on a meat thermometer. Let chicken sit for few minutes before carving.

Margaritas in the Rain http://margaritasintherain.com/

One Response to "Whole Roasted Chicken with Spring Veggies"

Add Comment
  1. Marisa


    Test comment


Leave a Reply