Roast Chicken And Vegetables Recipe
Roast Chicken And Vegetables
Easy moist and delicious, this flavorful roast chicken and vegetable recipe will become your family's favorite just like it is in my family.
- 2-3 lb Whole Chicken
- 3 tbsp Fine Sea Salt
- 1 tbsp Onion Powder
- 1 tsp Dried Thyme
- 3 tbsp Extra Virgin Olive Oil (you can also use Avocado Oil)
- 1/2 lb Yukon Gold Potatoes (Red Potatoes work just as well.
- 4 oz Baby Carrots ( you can also chop yoru own carrots
Preheat oven to 450° F.
Mix the salt, onion powder, thyme, and extra virgin olive oil in a small dish until well mixed to create the seasoning mixture.
Use fingers to separate the skin of the roasting chicken from the breast meat, trying not to tear the skin. Then use fingers to rub about 1 tsp of the seasoning mixture into the breast meat under the skin.
Turn the chicken over so the thighs are up. Cut a small slit in the skin so you can access the thigh meat and place about 1 tsp of seasoning mixture on each thigh between the meat and the skin. (The skin may tear some here, do not worry too much about it, just try to minimize it as much as you can.)
Rub whatever is left of the seasoning mixture onto the outside of the skin all the way around the chicken.
Clean the potatoes with a tough scrub brush under running water to remove any residual dirt. Place potatoes and carrots in roasting pan around the chicken.
Place chicken and potatoes into the oven on the middle rack for 20 minutes.
After the first 20 minutes, turn the heat down to 325° F and roast for another 70 minutes or until the thigh meat is 165° F and the juices run clear. (All ovens cook slightly differently, so this cook time may increase or decrease based on the actual temperature of the meat.
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