From: Thriving Home
1 roasting chicken
Extra Virgin Olive Oil
Salt and pepper
1 lemon, halved
1 large bunch of fresh sage, rosemary or thyme (or a mixture of those), about a handful
1 head of garlic
1 red onion, quartered
3-4 red potatoes, cut into 2 inch chunks
1 sweet potato, cut into 2 inch chunks
2 large carrots, sliced
Preheat oven to 425.
Prepare the chicken by removing it's neck and gizzards from the cavity.
Rinse the chicken with cold water and dry. Rub with EVOO and season liberally with salt and pepper.
Stuff the chicken cavity with the lemon wedges, half the herbs, garlic, 1/2 the onion and season with salt and pepper. Set aside.
In a heavy-bottomed roasting pan, toss the other half of the onion, cut into 1-2 inch pieces, potatoes, sweet potatoes and carrots with enough EVOO to coat the veggies.
Season with salt and pepper and sprinkle the rest of the herbs on top.
Place the chicken on top of the veggies in the roasting pan and place on the center rack of the preheated oven. The chicken is done when an internal meat thermometer reads 180 degrees or when the juices run clear. This takes about an hour and 15 minutes, depending on the size of your chicken. Be sure not to overcook.
Serve the whole chicken or debone before taking your meal.
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