Roasted Chicken with Root Veggies
This will be your go to dinner recipe. MINIMAL prep & so delicious. You can also use whatever veggies you like, the mentioned are just ideas.
Roasted Chicken with Root Veggies
This will be your go to dinner recipe. MINIMAL prep & so delicious. You can also use whatever veggies you like, the mentioned are just ideas.
Servings
6people
Servings
6people
Ingredients
  • 1 Whole chicken
  • 2 Lemons
  • 1-2heads garliccut lengthwise
  • 1 Onioncut in 4
  • 1/4bunch Thyme
  • 1/4 bottle White wine
  • Turnipsno quantity is mentioned because you can put as many or as little as can fit in your pan
  • Sweet Potatoesno quantity is mentioned because you can put as many or as little as can fit in your pan
  • Carrotsno quantity is mentioned because you can put as many or as little as can fit in your pan
Instructions
  1. Preheat your oven to 450
  2. Dry skin of chicken with a paper towel & season liberally with salt & pepper
  3. Stuff chicken with chopped onion, garlic, thyme & 1 lemon
  4. Chop veggies (cut them large; be sure they are around the same size)
  5. Season veggies liberally with salt & pepper and add to a roasting pan
  6. Place chicken on roasting pan & pour a small amount of white wine (or beer) at the bottom of the pan (approx. ½-1 cup, just eyeball it)
  7. Cook chicken in the oven until the flesh is firm & skin is brown. (approx. 40min) If the skin is browning too fast, you can cover the chicken with some foil to stop the browning, while it continues to cook.
Recipe Notes

Remember: Your meat must rest before cutting.  Let the chicken sit on your countertop for at least 15min before cutting into it!

How do you know when your chicken is done? The juices should run clear. Take your knife and cut the chicken between the thigh and breast.  You won’t be cutting through meat, but mostly breaking the skin between the dark and light meat of the bird.  If the juices run clear, the chicken is cooked.  If the juice is still pink, keep it in the oven for another 10-15min.