Prep time: 20 min. Total time: 1 hour, 50 min.
Yield: 4 servings
For a meal that’s comforting and nutritious, look no further than this single-pan roasted chicken and veggie supper. It’s simple, it’s satisfying, and it’s a meal the whole family can get behind.
- 1(5-pound) whole chicken
- 2lemons, halved
- 1yellow onion, quartered
- 1 pound baby new potatoes
- 2purple onions, quartered
- 2parsnips, roughly chopped into 2-inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- Garnishes: fresh thyme and chopped fresh parsley (optional)
How to Make It
Preheat the oven to 425°F.
Remove the giblets from the chicken. Pat the chicken dry with paper towels.
Place the chicken in a roasting pan. Stuff the cavity with a lemon half and an onion half. Place the remaining vegetables and remaining lemons around the sides of chicken in pan. Sprinkle evenly with salt and pepper. Drizzle with olive oil and melted butter.
Tie the chicken’s legs together with kitchen twine and tuck the wings under the body of the chicken. Roast the chicken for 1 ½ hours, or until juices run clear when cut between a leg and thigh. Garnish with herbs, if desired.
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