After my most recent trip to wine country with Williams-Sonoma and Fortessa, I vowed to bring back the magic of mealtime…even (and especially) on a weeknight. As promised yesterday, today we’re bringing you this easy lemony garlic roasted chicken recipe with roasted herbed vegetables recipe to elevate your dinner routine at home, too.
Roasted chicken is easy. It’s not fussy, nor overly complicated to prepare, and it’s always a crowd-pleaser. Plus it’s one of those recipes that you can easily squeeze three different meals out of. Aromatic herbs infuse the entire bird and vegetables with rich flavor, making each and every bite juicy and tender. And with the sweet caramelization of the carrots, onions, and herbed potatoes (I never knew a potato I didn’t like, and these are no exception), you have an easy, “one-pot” meal which means clean up is just as easy. Click through below to get the full recipe and tell me Friends, what dishes do you turn to as you plan more time around the table? Truly, MKR
P.S. Here’s a little takeaway when preparing roasted chicken: save the chicken caracas to make homemade chicken broth. In a large pot simply throw in the chicken caracas, any vegetables you have laying around even vegetable tops (think carrots, onions, leeks, parsnips, etc.), fresh herbs (thyme, parsley, even a little rosemary), salt, pepper, 3 bay leafs and about 4 quarts of water. Bring to a boil, then immediately reduce to a simmer for 2 hours. Remove the caracas and any large vegetables, strain out the rest, let cool completely and divide into smaller Ziploc bags and freeze for future use. Zero waste, and 100% delicious.
- 1 (5-6 pound) roasting chicken
- 1 head of garlic halved, peel on
- 1 small onion quartered
- 1 lemon quartered
- 4 tablespoons butter melted
- Kosher salt
- Coarse black pepper
- Herbed salt
- 5-8 large garlic cloves smashed
- 2 large onions thickly sliced
- 1 small bag of red potatoes, halved
- 6-8 large carrots cut into 3" pieces
- 1 large bunch fresh thyme
- 2 tablespoons (1/4 stick) butter, melted
- Olive oil
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out and pat dry.
- Salt and pepper the inside of the chicken. Stuff the cavity with the 4 quarters of lemon, both halves of the garlic, and small onion.
- In a large roasting pan cover the bottom with onions, garlic, carrots, potatoes, and 3/4 of the thyme. Drizzle with olive oil, salt and pepper and lightly mix.
- Place the chicken directly on top of the vegetable/potato mixture and tie the legs together with string and tuck the wing tips under the body of the chicken.
- Brush the outside of the chicken with the melted butter and liberally sprinkle with salt, herbed salt, and pepper.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 15 minutes.
- Slice the chicken and place it on to a platter with the vegetables and garnish with fresh thyme.
This looks delicious! One of my NYResolutions is to cook more. Love those servers too from Anthro!
xo Jessica
http://www.mystylevita.com
Thanks so much for this recipe! It was delicious, easy, and my boyfriend couldn’t stop raving about it!