Ingredients
-
1
-
10
-
10
-
6
-
2
-
3
-
1
-
1/4
-
1/2
-
4
-
-
-
-
-
Directions
Roasted Chicken and Root Veggies, This recipe was on the package of shallots I purchased awhile back. I made only a few changes., Great recipe – the entire family loved it! I am lucky to have a convection oven so the chicken was not dry – it was moist and tender – I had fresh asparagus so I threw it in during the last half hour – I will defintely be making this again! We easily fed 6 with leftovers! Thanks for sharing – could easily add different squash, turnips, parsnips, radishes – the variations are endless!, Great elegant roasted chicken recipe! After reading reviews that it can be a little dry, I decided to “blast” the chicken as Kittencal suggests by roasting it at 450 for 20 minutes and then 400 for the remaining hour to seal in the juices. I also added 1.5 tbs of butter under the skin of each breast and coated the bird in a little oil prior to adding spices. I usually buy good quality free range birds from Trader Joe’s or Outpost, but bought a cheap Roundy’s one to save $. Bad idea! This recipe is so beautifully simple in flavors that you really need to use a good bird I think the one we bought was old and it definitely had an off flavor. Next time and there definitely will be one! I’ll buy a good quality bird and maybe add brussels sprouts as Mikekey did because they add such a nice color. Yummmm! thanks Paula!
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Steps
|
1
Done
|
Preheat Oven to 450 Degrees. |
|
2
Done
|
Place Washed Chicken in a Large Baking Dish. |
|
3
Done
|
Toss Veggies in Olive Oil and Then Place Around Chicken. |
|
4
Done
|
Pour the Chicken Broth Over Veggies and Chicken, Sprinkle With the Italian Seasoning. |
|
5
Done
|
Add Seasoned Salt and Lemon Pepper to Taste. |
|
6
Done
|
Lay Rosemary Sprigs Over All. |
|
7
Done
|
Bake in Preheated Oven For 1-1/2 to 2 Hours, Basting Frequently. |
|
8
Done
|
Remove the Rosemary Sprigs Before Serving. |
