A basic garlic and lemon roasted chicken with root vegetables cooked alongside.

Garlic Roasted Chicken with Vegetables

There is just something so heart-warming about a roasted chicken, isn't there? The fragrance drifts throughout the house and just smells so wonderful, that sometimes I wonder if it's mostly because it invokes memories associated more with holidays past, than the present.  Thank goodness a nice roast chicken is easy enough to have much more often than the full blown holiday spread!

This one, though a pretty basic roasted chicken, is based on Ina Garten's garlic chicken that uses two full heads of garlic cut in half and stuffed into the cavity. Don't worry, the garlic flavor is very subtle and not at all overpowering like you would think.  Roasting vegetables right alongside the chicken is a great way to have an already made side dish too. All you need to do is add a salad!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Pin It

Yum

Recipe: Garlic Roasted Chicken with Vegetables

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 1 hour 45 min |

Yield: About 4 to 6 servings

Ingredients

• 1 (5-6 pound) whole roasting chicken
• Olive oil
• Kosher Salt and fresh cracked black pepper
• 1 large full head of garlic, cut in half crosswise
• 1 lemon, cut in half
• 1/2 of a large sweet or yellow onion, sliced very thick
• 3-4 large carrots, peeled and cut into chunks
• 2 large russet potatoes, peeled and cut into chunks
• 4 tablespoons of butter, melted
• 2 sprigs of fresh rosemary

Instructions

Preheat the oven to 425 degrees F. Drizzle a little bit of olive oil in the bottom of a roasting pan just large enough to hold the chicken and the veggies. Sprinkle the inside of the chicken with salt and pepper. Stuff the lemon halves and garlic halves into the cavity, cover with the flap, and tie the legs together with kitchen twine. Tuck the wings underneath.

In a bowl, drizzle half of the butter over the vegetables and toss them a bit. Toss the onion, carrots and potatoes all around the chicken and brush the rest of the butter all over the chicken. Sprinkle the veggies and the chicken with salt and pepper. Toss the rosemary sprigs on top of the veggies.

Roast for about 1-1/2 hours, or until the juices run clear when pierced between the leg and thigh. Transfer the chicken to a platter, cover loosely with aluminum foil. Give the vegetables a toss and return them to the oven to roast another 15 minutes, or until tender. Carve the chicken, place the slices back onto the serving platter and surround the chicken with the roasted vegetables. Serve immediately.

Cook's Notes: You'll want a larger sized roasting hen for this recipe, rather than a smaller 3 pound fryer. If you have the time, brine your chicken before roasting. It really does make a difference!

Tip: Use a large roasting pan and roast two birds at once, pretty much in the same amount of time. Set the second chicken aside to cool and then pull the meat off. Bag in 2 cup measures for use in recipes needing cooked chicken - you'll usually get at least 4 cups depending on the size chicken you use.

Source: http://deepsouthdish.com

Adapted from Ina Garten

PRINT THIS Requires Adobe Reader - download it free!

©Deep South Dish

☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y'all!

Lemon Roasted Chicken
Mimi's Rotisserie Style Chicken
Oven Roasted Hen or Turkey

Posted by Mary on October 14, 2010

Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

.