Garlic & Herb Roast Chicken and Vegetables
It’s a double post Sunday because I’m going to make this Garlic & Herb Roast Chicken and Vegetables tonight for Sunday Supper!!! I know I usually like to give you guys more warning before #LSLsupperclub stories, but I’ve noticed that you mostly cook the recipe AFTER you see how I do it instead of along with me… so I cut myself some slack and shifted this from my Thursday to do list to my weekend to do list. Definitely the right call for my mental health ?
But back to the recipe!!! I knew I wanted to make a roast chicken and vegetables for all of you as soon as I realized that Thanksgiving is going to look very different for a lot of us this year. If you will be eating by yourself, or even with only one or two people, roasting a whole turkey feels really daunting, especially if you don’t have a big roasting pan! You have to really love turkey to go through all that effort… and all those leftovers.
But this chicken is so much easier than you might think – and even though it’s simple, it still feels like a special meal when you put it on the table. I make mine in my favorite casserole dish and it comes out perfect every time. Add a green bean casserole, parmesan brussels sprouts, and cranberry applesauce, and you’ve got a beautiful meal for a small 2020 Thanksgiving!
This roast chicken and vegetables can be made any time of year - but it's also great for Thanksgiving dinner if you don't want to make a whole turkey! It may be simple, but it's still special! 1. Preheat oven to 425°F 2. Remove the giblets and neck from your chicken. Pat dry with paper towels and set aside. 3. Lightly grease a roasting pan. 4. Cut carrots, onion, and potatoes and add to the roasting pan. Add the 3 cloves of smashed garlic and season with salt and pepper. 5. In a separate bowl, soften 1/2 cup butter. This doesn’t need to be completely melted, but you do need to be able to spread it! 6. Add 5 cloves minced garlic, the juice of 1 lemon, chopped parsley and rosemary. Mix until everything is combined. 7. Place the chicken breast side up on top of the vegetables. 8. Put 1/2 lemon inside the cavity and tie the legs with string or secure together with toothpicks. Season generously with salt and pepper. 9. Spread the herby garlic butter mixture over the entire chicken, ensuring all of the skin is covered. Anything extra can be poured over the vegetables. 10. Roast in the oven for 1 hour and 15 minutes, basting the chicken with juices from the pan after 30 minutes, and again after 1 hour. 11. The chicken is done if the juices run clear when you pierce the thigh. 12. To get the skin crispy, broil on low for 3 additional minutes before taking it out of the oven. (Watch this - every broiler is different!) 13. Let it rest for 5-10 minutes and then enjoy! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Garlic & Herb Roast Chicken and Vegetables
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November 22, 2020 @ 10:45 pm
Could you do the same with a turkey breast?
November 23, 2020 @ 6:43 am
Hi! I wouldn’t! I have not tested this with turkey breast and since that’s a different meat and different cut (whole chicken vs turkey breast) I believe the oven temp and cooking time would need to be altered to make it work.