Roasted Whole Chicken with Root Vegetables
March 24, 2025 • 0 comments
A flavorful whole chicken roasted with garlic, fresh herbs, and root vegetables. This hearty dish is perfect for a family dinner, with tender chicken and roasted veggies that soak up all the delicious flavors
- Prep Time:
- Cook Time:
- Servings: 4-6
Directions
Ingredients:
- 1 whole chicken (about 4-5 lbs) from Little Captain Creek Farm
- 2 tablespoons Little Captain Creek Farm butter
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 lemon, quartered
- 4 cloves garlic, smashed
- 2 large carrots, peeled and chopped
- 2 medium potatoes, cubed
- 1 large onion, quartered
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Pat the whole chicken dry with paper towels. Season generously with salt and pepper inside and out.
- Stuff the cavity of the chicken with the lemon quarters, garlic cloves, and fresh rosemary and thyme.
- Rub the outside of the chicken with butter and sprinkle with additional rosemary, thyme, salt, and pepper.
- Arrange the chopped root vegetables (carrots, potatoes, and onions) in the bottom of a roasting pan. Place the seasoned chicken on top of the vegetables.
- Roast the chicken in the preheated oven for about 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Baste the chicken with its own juices halfway through cooking for extra flavor and moisture.
- Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables for a hearty, comforting meal.
