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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