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Roast chicken with roasted vegetables
Ingredients
For the chicken:
- 1 whole chicken (4-5 pounds)
- 1/4 cup unsalted butter, softened
- 3 cloves garlic, finely minced
- 3-4 sprigs of thyme and rosemary, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
Vegetables:
- 2 tablespoons olive oil
- 2 sweet potatoes, cubed
- 1 red onion, cut into wedges
- 4 carrots, peeled and chopped into 5 centimeter pieces
- Salt and pepper to taste
Directions
For the chicken:
- Pre-heat oven to 425°.
- Pat the chicken dry with a paper towel and place in either a large cast iron pan, or a roasting pan.
- In a small bowl mix together softened butter, minced garlic, chopped herbs, salt and pepper.
- Rub butter mixture all over the bird, including under the skin.
- Roast in the oven for one hour and 15 minutes, or until juices run clear and an instant read thermometer reaches 180°F when inserted into the thigh. Let the chicken rest for 15 minutes before carving.
For the vegetables:
- Line a baking sheet with aluminum foil.
- Toss vegetables in olive oil, salt and pepper. Arrange on prepared baking sheet and place in the oven for one hour, tossing vegetables after 30 minutes.
