This recipe is perfect for large families, or if you want to make something special for company! And the leftovers are both delicious and versitile! Enjoy!
Prep Time 2 hourshours10 minutesminutes
Cook Time 1 hourhour50 minutesminutes
Servings 6
Author Sierra
Equipment
Cutting board
Sharp knife
Dutch oven
Measuring spoons
Ingredients
1Medium Roasting Chicken (4-5 lbs)Thawed to room temp, rinsed, dried well
5-6Carrots
2Onions
3 Large potatoesor 4-6 smaller potatoes
1stickRoom temperature butterplus extra if desired
5-6Cloves of garlic
Spice Mix
2tspSalt
1tspBlack pepper
2tspDried parsley
1tspDried thyme
1/2tspGarlic powder
1tspOnion powder
Instructions
Preheat the oven to 425 degrees.
Directions
First, cut your potatoes into 1-1.5 inch chunks, place them into the bottom of your roasting pan. Cut your carrots into thirds and then into sticks, then add those to the pan. Next, Cut 1 1/2 onions into thin half moons and add those to the pan. Add a tsp of the spice mix to the top of the veggies. Add the garlic cloves and the reserved 1/2 onion (roughly chopped) to the cavity of the chicken. Pour a tsp of the spice mix into the cavity as well. Next, place the chicken on top of the veggies in the pan, breast side up. Spread the softened butter over the top of the chicken, then sprinkle the remaining spice mix over the top. Extra butter can be added to the sides, over the veggies, if desired.
Lastly, place the lid on the pan, and put it in the oven for 1.5 hours. At the end of the 1.5 hours, take off the lid and place the pan back in the oven for 10-20 minutes to make the skin crispy and golden.
When you take the chicken out of the oven, allow it to rest for 10 minutes before serving. Serve and enjoy!