Roasted Rosemary Chicken and Vegetables
Serves 4
Note: Mo said this was the best chicken I've ever made!
Here is what you will need:
1 4 pound chicken
A bunch of vegetables to roast. I used what I had on hand which was red bell pepper, carrots, onion and broccoli.
2 TBS unsalted butter, gently melted
4 to 6 cloves garlic
Large sprig of rosemary
1 lemon
olive oil
salt and pepper
Optional: Herbs de Provence. I love this mixture of dried herbs. If you don't have it or don't want to buy yet another spice you can just use salt and pepper and if you want add some dried rosemary, thyme, fennel and sage.
Preheat oven to 425 degrees
Remove any giblets inside chicken and save for another use.
Wash the chicken in cool water and pat dry.
Cut your veggies of choice into chunks.
Place vegetables in your roasting pan and drizzle with olive oil and season with salt and pepper and herbs de Provence if using. Toss them around a bit.
Peel and smash the garlic.
Season the inside of the chicken with salt and pepper. Quarter the lemon and stick it inside the chicken along with the garlic and rosemary.
Tie the legs shut and place the chicken on top of the vegetables tucking the wings underneath it.
Brush the chicken with the melted butter and then season well with salt and pepper.
Place on the center rack in your oven and roast for an hour or an hour and a half depending on the size of your chicken. I had this one in the oven for an hour and 10 minutes. Note my vegetables came out very soft which is how we like them.
Remove the chicken from the vegetables.
Cover chicken and let it rest 10 minutes. You can stick the vegetables back in the oven if you want. Since mine were so soft already I just covered to keep warm.
Cut up your chicken and serve with the vegetables and juices from the pan. Enjoy!