Kosher or coarse sea salt, fresh cracked black pepper
Directions:
*Preheat oven to 425
*Place onion, carrots, and potatoes into a large roasting pan and toss with 2 tablespoons of the olive oil. Push veggies to the side and place the minced garlic in the middle of the pan.
*Unwrap the chicken. If present, remove and discard the insides (you can always ask the butcher to do this for you). Rinse the chicken under cold running water and pat dry with a towel.
*Place chicken on a cutting board, place the lemon and rosemary inside, tie the legs together with butcher’s twine; then brush the outside of the chicken with the remaining olive oil. Season the chicken with salt and pepper.
*Place the chicken in the center of the roasting pan with the veggies around the sides. Place the roasting pan in the oven on the center rack; roast for 45 minutes, then baste the chicken and return to the oven for another 25-30 minutes.
*Using oven mitts, remove the chicken from the oven, place on a separate dish and let stand for 10 minutes; remove veggies from the pan and set aside; squeeze the lemon into the pan and mix well.
*Serve or store.
*Roast chicken can be stored in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer.
Serving
This dish is best served warm, however, leftover roast chicken makes a delicious sandwich. For a baby, place some chopped chicken and pan juices in a food processor with the roasted veggies and puree to a consistency he can handle. For toddlers, cut the chicken and veggies into bite size pieces and serve with pan juices. For an adult, spoon pan juices over the chicken and serve alongside the roasted carrots and potatoes.
All About Roast Chicken
A roast chicken with veggies is comfort food at its best. This meal will fill your home with the most delicious aroma you could imagine. The thought of roasting a whole chicken can be intimidating, but you’ll be surprised at how easy it is. The oven does most of the work, but you will get all of the praise!
