Tuesday, January 29, 2013

Garlic Roasted Chicken and Root Vegetables

I feel like Paula Deen recently as I have been using a lot of butter in my recipes. But sometimes it is worth it! In this case it is. You get such a moist and golden chicken with butter. The skin isn't as crispy, but I do not think you miss it with this. The drippings from the chicken moisten and flavor the vegetables underneath. Some of the vegetables got a little charred but sometimes that makes the best flavor. I have gotten fond of my husbands roast chicken with injected Cajun butter, but sometimes it is nice for a change up and this was a really good recipe. As long as all goes well, tomorrow I will be posting a recipe that goes with the leftovers of this dish.

Garlic Roasted Chicken with Root Vegetables
Adapted from Giada de Laurentis

6 tablespoons of butter
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon fresh lemon juice
1 1/2 teaspoons minced garlic
1 whole chicken


3 tablespoons olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 sweet potato, peeled and sliced into wedges
6 medium carrots, peeled and halved
6 parsnips, peeled and halved
1 tablespoon minced garlic
1/2 cup chicken broth

Preheat oven to 400 degrees.

Season chicken cavity with salt and pepper and squeeze in lemon juice. Spoon 2 tablespoons of butter inside of cavity. Loosen skin and smear butter and herbs under and on top of skin.

For the vegetables, toss in olive oil, herbs, salt, pepper, and garlic. Place in roasting pan.

Place chicken on top of vegetables.

Pour chicken broth in pan.

Roast for 1 and 1/2 hours. Or until chicken is no longer pink.

Lest rest 20 minutes before serving.

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