Friday, November 1, 2013

Herb Roasted Chicken & Vegetables

Herb Roasted Chicken & Vegetables
1 whole chicken (I used a small 2.5 pounder)
1 lemon
2 T melted butter
2 T olive oil
¼ c fresh chopped herbs (I used parsley, basil, thyme & sage)
3 garlic cloves, minced
3-4 carrots, cut in 2 in lengths (split lengthwise if they are fat carrots)
3 celery sticks, cut in 2 in lengths
10 (or so) fingerling potatoes cut in half lengthwise
1 onion, chopped
1 T parsley
Salt, Pepper, Garlic Powder, Onion Powder, Tony's Cajun Seasoning

Preheat oven to 425
Put all veggies in a bowl and toss with 1 Tbsp olive oil, 1 T parsley, and a sprinkle of each seasoning.
Make sure chicken is at room temperature & that you've removed giblets if there are any.
Drizzle 1 T olive oil, the melted butter, and juice of the lemon all over the chicken (save the squeezed lemon).
Shake some salt & pepper into the cavity & add the squeezed lemon pieces + any extra herb pieces (such as the stems).
Sprinkle the entire chicken with each seasoning. Rub it in good.
Then pat on the minced herbs & garlic. Loosen the skin on the breasts of the chicken by sliding your fingers in and make sure some seasonings, herbs and oil get in there. Rub those herbs & garlic all over the chicken.
Tie the legs together with kitchen twine. Tuck the lil wings in toward the body so they don't burn.
Spray or oil a roasting pan and put a small layer of the veggies down.
Place the bird breast side down on the veggies. Disperse the rest of the veggies around the chicken.
Roast for 30 minutes, then flip the bird breast side up and roast another 30-40 minutes. (adjust time to size of bird)
Let rest with a lid or foil tent over it for 10-15 minutes before carving.