Garlic-Herb Roasted Chicken with Potatoes, Carrots, and Onions
Garlic-Herb Roasted Chicken with Potatoes, Carrots, and Onions is a gluten free, dairy free, and whole 30 main course. This recipe covers 38% of your daily requirements of vitamins and minerals. One serving contains 804 calories, 53g of protein, and 50g of fat. This recipe serves 4. A mixture of pepper, carrots, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.
Instructions
1
Preheat oven to 45
Equipment you will use
Oven
2
Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Lift wings up and over back; tuck under chicken.
Ingredients you will need
Whole Chicken
Water
Chicken Wings
3
Combine 1 teaspoon each of rosemary, sage, and thyme, 1/4 teaspoon each of salt and pepper, 1 teaspoon oil, and minced garlic. Starting at neck cavity, loosen skin from breast and thighs by inserting fingers and gently pushing between skin and meat. Rub 1 1/2 teaspoons herb mixture in body cavity. Rub half of remaining herb mixture under skin. Rub remaining herb mixture and 2 teaspoons oil evenly over skin. Tie ends of legs together with twine.
Ingredients you will need
Salt And Pepper
Minced Garlic
Rosemary
Thyme
Meat
Sage
Cooking Oil
Dry Seasoning Rub
Equipment you will use
Kitchen Twine
4
Place chicken, breast side up, on a rack coated with cooking spray in a shallow roasting pan.
Ingredients you will need
Cooking Spray
Whole Chicken
Equipment you will use
Roasting Pan
5
Bake at 450 for 15 minutes.
Equipment you will use
Oven
6
Meanwhile, combine potatoes, carrots, onion, and halved garlic cloves in a large bowl.
Ingredients you will need
Whole Garlic Cloves
Potato
Carrot
Onion
Equipment you will use
Bowl
7
Add remaining rosemary, sage, thyme, salt, pepper, and remaining oil; toss gently to coat.
Ingredients you will need
Rosemary
Pepper
Thyme
Sage
Salt
Cooking Oil
8
Add vegetables to roasting pan.
Ingredients you will need
Vegetable
Equipment you will use
Roasting Pan
9
Bake an additional 15 minutes. Stir vegetables. Reduce oven temperature to 37
Ingredients you will need
Vegetable
Equipment you will use
Oven
10
Bake 40 minutes or until a thermometer inserted in chicken thigh registers 18