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Abby J's Roasted Garlic Chicken with Root Vegetables

Posted on 07 April 2020


For Chicken: 5 to 6 lb. chicken, 5 sprigs of Rosemary, plus 1 tsp fresh rosemary. 5 Sprigs fresh thyme, plus 1 tsp. chopped fresh thyme, 1 lemon quartered 4 Tbsp. unsalted butter, at room temperature, 2 cloves garlic, minced, 1 tsp. salt, 1 tsp. pepper.

For Vegetables: 3 Tbsp. extra-virgin olive oil, 8 baby red potatoes, halved, 4 carrots, peeled and halved, 2 large turnips, peeled and quartered, 1 tsp. chopped fresh rosemary, 1 tsp. chopped fresh thyme, Dash of kosher salt and freshly ground pepper, 1/2 cup chicken broth.


Preheat oven to 400 degrees. Put chicken in a large roasting dish and stuff rosemary sprigs, thyme sprigs and lemon into cavity of chicken. Combine butter, garlic, chopped rosemary, chopped thyme, 1 tsp. salt, 1 tsp. pepper in a small bowl until smooth. Smear butter mixture over outside and under chicken breast being careful not to tear skin. This works better without using gloves.

For Vegetables: Toss together olive oil, potatoes, carrots, turnips, garlic, rosemary, thyme, 1 tsp. salt, 1 tsp. pepper in a large bowl. Arrange vegetables around chicken. Pour in broth. Roast until vegetables are tender and the thermometer reads 160 degrees Fahrenheit, about 1 1/2 hours. Remove from oven and let chicken rest for 20 minutes. Transfer chicken & vegetables to a platter & please enjoy~Abby J


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