Roasted Chicken and Spring Vegetables
January 23, 2023
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!
