Lemon Rosemary Chicken with Vegetables



  Midwest Living published the magazine type cookbook Comfort Food in 2012. One of the recipes we tried and have since made many times was the recipe for Lemon Rosemary Chicken with Roasted Vegetables. 
  I have made variations of lemon herb roasted chicken before, but the addition of the vegetables to roast with the chicken puts this over the top. I do not like sweet potatoes, but Lyle and Bettie do so they were pleased to have them in the vegetable mix and I do like Yukon Gold potatoes and carrots so there was something for all of us.
  I stopped by my local herb store, Thanks Sue, for the fresh herbs. So good that Sue has them growing in pots in her house in the middle of March. They are better than dried though dried will work in this recipe. The leftovers will warm up very well, and we will have soup from the bones. Truly comfort food at its best.
Lemon-Rosemary Chicken with Roasted Vegetables
1 pound small Yukon Gold potatoes, peeled and quartered or halved
1 pound sweet potatoes, peeled and cut into chunks
1 cup packaged fresh baby carrots
¾ cup cut up onion chunks
¼ cup melted butter
½ teaspoon kosher salt
½ teaspoon black pepper
1 3 ½ to 4 pound whole chicken
1 teaspoon grated lemon peel
1 lemon halved
1 tablespoon snipped fresh parsley*
1 tablespoon snipped fresh thyme*
1 tablespoon snipped fresh rosemary*
2 cloves crushed garlic
  In large bowl, combine all the vegetables and drizzle with half of the melted butter.
Sprinkle with half of the salt and pepper. Stir gently to coat.
  Rinse chicken inside and out. Pat dry. Insert lemon half in body cavity. Truss legs together with kitchen twine. Place breast side up on rack (or stalks of celery). Brush with the rest of the melted butter. In small bowl, mix lemon peel, parsley, rosemary, thyme, crushed garlic and rest of salt and pepper, rub into chicken. 
  Put vegetables around the chicken and add the rest of the lemon cut up if desired. I usually do as it gives the vegetables a good flavor.
  Roast uncovered in an 375° oven for 1 ¼ to 1 ½ hours stirring vegetables 2 or times  until chicken legs move easily and temp. Is 180° on an instant read thermometer inserted in the thigh.
  Let chicken rest tented for 10 minutes before cutting.
*If using dry herbs, use one teaspoon each.

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