Roasted chicken and winter vegetables
Prep Time
Price Per Serving
Cooking Mode
1 chicken weighing
10 mL tsp. salt, divided
2 3 yellow onions, thinly sliced
1-2 cloves of garlic, halved
4-6 carrots, peeled and cut in chunks
2 yellow potatoes, washed and cut in large chunks
1 small celeriac, peeled and cut in wedges
60 mL cup olive oil
2 mL (0.4 c. thé) tsp finely chopped fresh thyme
10 mL (2 tsp.) tsp. dried thyme
To taste freshly ground pepper
1 lemon, washed and quartered
1 chicken weighing
10 mL tsp. salt, divided
2 3 yellow onions, thinly sliced
1-2 cloves of garlic, halved
4-6 carrots, peeled and cut in chunks
2 yellow potatoes, washed and cut in large chunks
1 small celeriac, peeled and cut in wedges
60 mL cup olive oil
2 mL (0.4 c. thé) tsp finely chopped fresh thyme
10 mL (2 tsp.) tsp. dried thyme
To taste freshly ground pepper
1 lemon, washed and quartered
Directions
1Line the bottom of a 33 x 23 cm (13 x 9 in.) glass dish with parchment paper.
2Wash chicken and blot dry. Rub 5 mL (1 tps.) salt on inside and outside of chicken. Refrigerate uncovered for 2 to 4 hours.
3Preheat oven to 230°C (450°F).
4Toss all vegetables in a large bowl with oil, thyme, remaining salt, and pepper. Scatter in baking dish and place chicken on top.
5Roast 1 hour 15 minutes. Remove from oven and let sit 10 minutes.
6The internal temperature should reach 82°C (180°F) in the meatiest part of the thigh.
7Serve chicken with vegetables and spoon cooking juice on top.
8Squeeze lemon wedges onto chicken.
9You can vary the vegetables as you like, cutting in large chunks so they cook evenly.
10Salvage the carcass to make broth.
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Personal Note
Personal Note