Roasted Chicken and Spring Vegetables

March 05, 2020

Roasted Chicken and Spring Vegetables

                      Roasted Chicken and Spring Vegetables


Ingredients List:

Whole chicken

Kosher salt

Olive oil

Onions

Carrots

Leeks

Fennel

Fresh Herbs (dill, parsley, thyme)

Chicken broth or water 



  • Rinse whole chicken with cold water and pat dry. (Be sure cavity is empty) Set aside.
  • Rub chicken with a small amount of olive oil and Kosher salt.
  • Fill cavity with seasonings(halved onion, halved lemon, parsley, dill, thyme) to flavor while roasting. 
  • Wash and cut vegetables: leeks, carrots, onions, fennel. Place vegetables in the bottom of a roasting pan and season with Kosher salt.  Add 1-2 cups of water or chicken broth to vegetables.
  • Place chicken on the rack of the roasting pan over the vegetables.
  • Cook at 375 degrees F for about 1 and ½ hours for a 3 lb chicken. Refer to suggested cooking times.

Arrange Roasted Chicken with vegetables on a large platter and garnish with lemon slices and fresh herbs. Enjoy!






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