Josh Capon's Roasted Garlic, Lemon and Thyme Chicken with Root Vegetables
Oven-Roasted Chicken and Root Vegetables
Feb 10, 2009
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Prep Time: 0 hours 20
1/2 tsp. each salt
small red potatoes
medium Red Onion
large carrots, cut in 2-in. lengths
small parsnips, peeled and cut in 2-in. lengths
- Heat oven to 400°F. You'll need a large roasting pan lined with nonstick foil. Place chicken on foil and sprinkle with half the salt, pepper and thyme.
- Roast chicken 25 minutes. Add vegetables to pan (if there's not enough room in pan, place on a nonstick foil-- lined rimmed baking sheet). Sprinkle with remaining salt, pepper and thyme, and toss to coat with drippings.
- Roast 35 to 45 minutes longer, tossing vegetables once or twice, until vegetables are tender and a meat thermometer inserted in the thickest part of the thigh, not touching bone, registers 170°F.
- Remove chicken to cutting board; let rest 5 minutes before carving. Arrange on platter with vegetables.
Video: How to Roast a Chicken and Root Vegetables
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Date: 12.12.2018, 09:52 / Views: 32453