Herb roasted chicken and vegetables

Posted on April 25, 2012

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When I was growing up, Sunday dinner meant some type of roasted meat, usually chicken.  I’ve made this dinner into a one pot meal by simply tossing the veggies in the same pan as the chicken.  This time I used some of my favorite spring vegetables like baby zucchini and asparagus, but you could always use carrots, squash, sweet potatoes or whatever you like.  Harder veggies will need a longer cooking time, so you should add them earlier.

1 whole chicken, preferably free range organic

several sprigs fresh sage

several sprigs fresh rosemary

several sprigs fresh thyme

1/2 of a medium onion

4 cloves garlic, minced

2 tbsp olive oil

1 tbsp clarified butter, or grass fed butter, melted

salt and pepper to taste

Remove any organs from chicken cavity like liver, gizzards, or neck and set aside for another use.  Pat chicken dry and place in a roasting pan.  Cut onion into chunks and place in the empty cavity along with half of your herbs.  Take the remaining herbs, remove leaves from stems and finely chop.  Place chopped herbs in a small bowl with minced garlic and olive oil, and stir to combine.  Rub mixture all over the chicken making sure to coat all parts.  Sprinkle salt and pepper over the chicken.  Roast chicken in a preheated 375 degree oven for 1 1/2-2 hours depending on the size of the chicken.  About halfway through roasting, melt the butter in a small bowl, and pour over the chicken.  About 20 minutes before chicken is completely done, add your veggies to the pot, and toss in oils and chicken fat to flavor.  Continue to roast until veggies are done, and chicken is golden brown and crispy. Enjoy!

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