Roasted Chicken & Vegetables

Definitely a Sunday night worthy dish… but I should have started it earlier in the day when I realized that it took about 90 min. to roast! However, the wait was truly worth it. The chicken came out super crispy on the outside from the butter and a hint of citrus from the orange juice. The meat was juicy and tender and the vegetables were full of flavor from the chicken dripping. You can serve this with rice or if you’re going low carbs, the vegetables suffice. Enjoy!

1 whole fryer chicken (2 lb.)
salt & pepper
4 tablespoon butter
a few sprigs of fresh thyme
4-5 garlic cloves
3-4 carrots roughly chopped
half an onion roughly chopped
1/2 brussel sprouts halved
2 oranges halved

Preheat Oven to 375 degrees.

Wash and pat dry the chicken thoroughly.

Washed and chopped up all the root vegetables. I didn’t peel the garlic as it will burst out of it’s skin during roasting.

Use olive oil to coat the pan, toss the vegetables in first and seasoned with salt and pepper and more olive oil – just enough to lightly coat the vegetables.

Seasoned the chicken with generous salt and pepper. Place the chicken over the bed of root vegetables.

Cut up the butter and place it directly on top of the chicken along with the sprig of thyme.

Cut the oranges in half, squeeze the oranges over the chicken then stuff it into the chicken’s cavity.

Bake the chicken for about 45 min. before turning it for another 45 min. A total of 90 min. for my chicken.

Take it out and let it rest for about 10-15 min. before serving. Enjoy!


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