Roast Chicken with Potatoes and Vegetables

Name: Roast Chicken with Potatoes and Vegetables
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 2
Cuisine: Global
Ingredients: 2 carrots, peeled and cut on the bias; 2 Tbsps Dijon mustard; 2 heads escarole, rinsed, and cut into 1 1/2-inch pieces; 4 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 heads garlic; 1 lemon, cut in half; 2 servings Olive oil; 1 onion, cut in half; 2 servings Salt and freshly ground black pepper; 6 whole shallots, peeled; 2 kilograms whole chicken; 6 smalls Yukon gold potatoes, cut in half

Need a gluten free, dairy free, and whole 30 main course? Roast Chicken with Potatoes and Vegetables could be a super recipe to try. This recipe serves 2. One serving contains 1447 calories, 94g of protein, and 74g of fat. A mixture of rosemary, dijon mustard, chicken, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Rinse the chicken inside and out and pat dry. Generously sprinkle salt and pepper inside the cavity, and then add the rosemary, thyme, onion, garlic and lemon. Once the herbs are inside the cavity, truss the chicken.

Ingredients you will need

Salt And Pepper

Rosemary

Whole Chicken

Garlic

Herbs

Lemon

Onion

Thyme

Place the chicken in a roasting pan and rub olive oil over the skin.

Ingredients you will need

Olive Oil

Whole Chicken

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Sprinkle with salt and pepper, and then place in the oven for 15 minutes.

Ingredients you will need

Salt And Pepper

Equipment you will use

Oven

After 15 minutes, take the chicken out and add the potatoes, shallots and carrots to the pan. Roast until the juices run clear, another 45 minutes.

Ingredients you will need

Potato

Shallot

Carrot

Whole Chicken

Equipment you will use

Frying Pan

Remove from the oven and let rest on a carving board for about 10 minutes.

Equipment you will use

Oven

While the chicken is resting, remove the vegetables from the pan and drain most of the chicken fat. On medium heat, add the escarole to the pan and saute until wilted halfway.

Ingredients you will need

Chicken Fat