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Chicken, whole roasted with vegetables Recipe

   
 

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     Chicken, whole roasted with vegetables

Category   Entrees - Maindishes
Sub Category   Gluten-Free

Ingredients
1 2.5 to 3 lb whole chicken
Olive Oil
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 lemon
2 sprigs rosemary
6 oz carrot, whole large
2 onions, Vidalia if in season
12 oz small potatoes
 
8 oz fresh green or string beans

Instructions
MISE EN PLACE • Heat oven to 425° F. • Discard lemon ends. Halve remaining lemon lengthwise. • Cut carrot in 1-inch pieces. • Cut each onion into 6-8 wedges. • Halve or quarter potatoes. • Trim green beans, remove strings.
• Coat a baking sheet with 1/2 teaspoon olive oil. • Remove neck from chicken cavity. Discard, or save for another use. • Pat chicken dry, and transfer to baking sheet. • Rub chicken with 1/2 teaspoon olive oil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. • Stuff chicken with rosemary sprigs and lemon.
• In a bowl, toss carrot, onion and potatoes with 1/2 teaspoon olive oil and 1/4 teaspoon kosher salt. • Spread vegetables around chicken. Bake chicken and vegetables in oven 40 minutes.
While chicken bakes, in a bowl, toss green beans with 1/2 teaspoon olive oil. • Stir vegetables on sheet pan. • Scatter green beans over vegetables. Bake until chicken is cooked through, 20-30 minutes. (If vegetables are becoming too brown to your liking, transfer them to a serving platter as they brown.) 8 • Let chicken rest 10 minutes. • Carve chicken into serving portions. • Divide chicken and vegetables between plates, and enjoy!


Originally Submitted
7/23/2018





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