Roasted Chicken with Vegetables

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Roasted Chicken and Vegetables

This Roasted Chicken with Vegetables is just so completely satisfying.  We love the combination of lemon and herbs slow cooked with chicken.   Ask your butcher to cut your whole organic chicken in half for you.   Save the giblets for making stock!  And we just love the color and flavor of the rainbow carrots.   You can find lemon-infused olive oil in most supermarkets, and certainly at gourmet, or specialty food markets (ie, Whole Foods).   120% Loon Approved!


Roasted Chicken with Vegetables
 
Prep time
Cook time
Total time
 
Roasted Chicken with Vegetables is so comforting and will make your home smell like a French bistro. The lemon and herbs are the perfect compliment to the chicken. Slow roasting brings out the flavors. So good!
Author:
Recipe type: Entree
Cuisine: French
Serves: 4 - 6
Ingredients
  • FOR THE LEMON-HERB VINAIGRETTE:
  • ½ cup extra-virgin olive oil
  • ¼ cup white wine vinegar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon fresh dill, chopped
  • ¼ teaspoon Kosher salt
  • ⅛ teaspoon ground black pepper
  • FOR THE CHICKEN AND VEGETABLES:
  • 1½ lbs fingerling potatoes, cut in half lengthwise
  • 1 (7 oz.) package baby rainbow carrots, cut in half lengthwise
  • 1 fennel bulb, stalks cut into 1-inch pieces
  • 6 whole garlic cloves
  • 3 bay leaves
  • Lemon Vinaigrette (see recipe)
  • 3 teaspoons Kosher salt (1 for the vegetables and 2 for the chicken)
  • 2 teaspoons ground black pepper (1 for the vegetables and 1 for the chicken)
  • ¼ cup lemon-infused olive oil
  • 1 (4 lb) whole chicken, cut in half (giblets removed)
Instructions
  1. MAKE THE LEMON AND HERB VINAIGRETTE:
  2. In a small-medium bowl, whisk together the olive oil, vinegar, lemon zest and lemon juice.
  3. Add tarragon, dill, salt, and pepper, whisking to combine. Set aside.
  4. MAKE THE CHICKEN AND VEGETABLES:
  5. Pre-heat the oven to 400 F.
  6. In a large bowl, combine the potatoes, carrots, fennel, garlic, and bay leaves.
  7. Pour the lemon vinaigrette over the vegetables, and add 1 teaspoon salt and 1 teaspoon pepper, stir to combine.
  8. Place the vegetables in a large Dutch oven (or oven-ready roasting pan or dish).
  9. Rub the chicken with the lemon-infused olive oil.
  10. Sprinkle both sides evenly with the remaining 2 teaspoons of salt and 1 teaspoon of pepper.
  11. Place chicken on top of vegetables.
  12. Bake until a meat thermometer inserted in the thickest part of the thigh reads 165 F, about 1 to 1½ hours.
  13. Remove from the oven.
  14. Transfer the chicken to serving platter.
  15. Stir vegetables to coat with pan juice. (Discard bay leaves before serving). Place the vegetables around the chicken, or in a separate vessel.
  16. Serve at once and enjoy!

 

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