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Roast Chicken with Spring Vegetables (Gluten-Free)

Few things can elicit in me such feelings of culinary triumph as roasting a chicken. Something about pulling juicy, golden brown bird from the oven just makes me smile with delight and anticipation. Chicken is one of the many things I love to roast. Roast chicken is one of those time-honored dishes that never goes out of style. Simple to prepare and delicious, roast chicken makes a great springtime dish.

This recipe offers an easy way to prepare a delicious roast chicken.

The finished roast chicken. Photo: CC--adactioIngredients:
1 whole, fresh roasting chicken
Kosher salt and freshly ground pepper
2 cloves of garlic, crushed
1 lemon, quartered
1 large onion, halved
3 tablespoons extra-virgin olive oil
1 pound small red potatoes
1 bunch scallions
1 bunch baby carrots
¼ cup minced thyme

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Directions:
Preheat the oven to 350 degrees F. Rinse the chicken and pat dry. Rub with crushed garlic. Season with salt and pepper. Score onion and place it in the chicken cavity. Place chicken skin-side up in a baking dish large enough to accommodate vegetables.

Squeeze ½ lemon over the chicken, drizzle with 1 tablespoon olive oil and rub with thyme. Roast 30 minutes.

Meanwhile, cut the potatoes in half and cut the scallions into thirds. Toss the potatoes, carrots and the remaining 2 tablespoons olive oil in a bowl, and season with salt and pepper.

Remove the chicken from the oven and scatter the vegetables around it. Continue to roast about 35-45 more minutes, or until the vegetables are tender and the chicken is golden and cooked through. Squeeze the remaining ½ lemon over the chicken and vegetables. Season with salt.

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4 Responses:

 
Beth
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
30 Apr 2012 8:57:18 AM PST
Jefferson,
I've read and tried many of your recipes and liked them. I just wanted to comment that this recipe calls to cook the bird for only 35 minutes. Even at 500 degrees that can't be long enough to roast a whole chicken thoroughly. Have you entered the correct cooking times? Also, the picture that accompanied the recipe shows all the 'pink' juices sitting under the 'done' bird.

Although it doens't sound like it, I do appreciate all your articles!
Thanks, Beth

 
Han
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
17 Jul 2013 4:53:23 AM PST
You didn't read the recipe properly. It says roast 30 mins first. Then add vege and roast for another 30-45 mins. That's enough time to roast a chicken.

 
Louise
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
30 Apr 2012 3:37:54 PM PST
Do yourself a HUGE favor and brine your chicken overnight in a gallon size ziplock bag. Brine: bring a quart of water with 1/4 c. Salt, 2 tbls honey, 12 bay leaves, 1 tbls peppercorns, sprig of rosemary and 5 cloves of garlic just to a simmer. Cool to room temp. Put chicken in bag and poor brine in with some ice cubes to fill bag. Put in the fridge. Take out one hour before cooking. I roast mine at 375 for about an hour. To roast veggies, toss them all with rosemary, minced garlic thyme and olive oil. You can put these in the bottom of the chicken roast pan or in a separate pan for 45 minutes.
Don't thank me, just enjoy!

 
Dolores Eilers
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
30 Apr 2012 6:12:44 PM PST
Sounds very good. I might try it




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