Hello everyone,

Growing up, one of my favourite dinners was the classic roasted chicken dinner, featuring some sort of green vegetable such as peas (usually ignored), and always my precious mashed potatoes. Yes, I know this blog features a roasted chicken dinner, but mashed potatoes were the highlight for me, my truest of true loves. I even remember going to my Nana’s house and she would serve me mashed potatoes and gravy for lunch, and nothing else. This was heaven for my 8 year old self.

There is something about winter that just makes me want to eat mashed potatoes. But as an adult, I understand that mashed potatoes with gravy isn’t the most nutritionally balanced meal all on its own, high in carbs and fats, and low in protein and fibre. That’s where the roasted chicken with vegetables comes in.

So I suppose this roasted chicken meal is really just an excuse to eat mashed potatoes.

Either way, this dish is very simple and delicious. The preparation is quick – place everything in a roasting pan, drizzle with olive oil, sprinkle with herbs and let the oven do its work!

The chicken is flavourful and juicy, and the vegetables turn out so good, roasted in the olive oil and chicken drippings.

Spring is still a ways away, and nothing warms the soul like some homemade comfort food!

Bon appetit,

Julie

Click here to view printable Word version of recipe:
Roasted Chicken and Vegetables

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Roasted Chicken and Vegetables

INGREDIENTS:

1 whole chicken
1 lemon
Olive oil
Salt and pepper
Your choice of herbs, fresh or dried:
– Thyme
– Rosemary
– Sage
– Herbs du provance

Vegetables
Shallots or onions
Carrots
Celery
White fleshed sweet-potato
Whole garlic cloves

DIRECTIONS:

1. Preheat oven to 475 F
2. Peel and chop vegetables, keeping them in large chunks. Spread vegetables at the bottom of a baking pan. Mince herbs if using fresh. Drizzle veggies with oil and sprinkle with herbs.
3. Cut lemon into wedges and stuff into chicken.
4. Baste chicken with olive oil. Rub chicken with salt, pepper and herbs.
5. Place chicken on top of vegetables.
6. Place roasting pan in the oven uncovered.
7. Lower heat to 400 F and bake for 1 hour and 20 minutes.
8. Baste chicken occasionally. If vegetables are dry, add some water.

 

Use drippings to make gravy and serve with mashed potatoes!
Use the leftover chicken carcass to make a soup!