ROASTED LEMON THYME CHICKEN AND ROOT VEGETABLES
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Hearty and scrumptious, the Roasted Lemon Thyme Chicken and Root Vegetables recipe is a versatile main dish. You can add any root vegetable you like or in season. The chicken is juicy and flavorful while the vegetables are tender.
Serve this chicken and vegetables with Napa Cabbage Ramen Slaw, Extreme Rice, Lemon Garlic Butter Pasta, naan, and/or Cheesy Garlic Bread.
ROASTED LEMON THYME CHICKEN AND ROOT VEGETABLES
This main dish is tender with a crispy outside and juicy inside. I find that hens are more tender and juicy than turkeys and I often use a hen for holidays. They are just as festive and often cost less than turkey.
INGREDIENTS FOR ROASTED CHICKEN AND VEGETABLES
- Whole (3.30 lb | 1.5 kg) chicken.
- Pears, quartered.
- Sea salt and black pepper, to taste.
- Butter.
- Olive oil.
- Balsamic vinegar.
- Lemons, parsley.
- Thyme sprigs.
- Garlic cloves, peeled.
- Carrots (9.03 oz | 256 g), sliced or chopped.
- Potatoes (4.93 oz | 140 g), chopped.
HOW TO STORE LEFTOVERS
Allow everything to cool down completely. Cut the chicken into several portions. Store in the refrigerator in an airtight container for up to three days.
HOW TO FREEZE ROASTED LEMON THYME CHICKEN AND ROOT VEGETABLES
I like to place in two freezer-style zip-top baggies. Squeeze as much air as possible out. As well, you can place in an airtight container. Freeze for up to one month.
HOW TO REHEAT
Allow everything to defrost completely before heating. I prefer to reheat in the oven on medium heat until heated through. However, you can also reheat in the microwave with medium-low heat. Time depends on how much you’re reheating, check it in the center until hot.
Vodka Sauce Spaghetti Squash, Black Bean Salad, and Healthy Green Bean Casserole would be lovely served with this recipe.
You’ll love this too, Creamy Tuscan Italian Sausage Pasta and Lemon Chicken Thighs.
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
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ROASTED LEMON THYME CHICKEN AND ROOT VEGETABLES
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Save To Your Recipe BoxIngredients
- 1 whole (3.30 lb | 1.5 kg) chicken
- 2 pears, quartered
- Sea salt and black pepper to taste
- ¼ cup (2.01 oz | 57 g) butter
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 medium lemons quartered
- ¼ cup fresh parsley
- 5 medium thyme sprigs
- 5 medium garlic cloves peeled
- 2 cups (9.03 oz | 256 g) carrots sliced or chopped
- 1 cup (4.93 oz | 140 g) potato chopped
Instructions
- Preheat the oven to 355 F / 180 C. Grease a large baking dish with butter.
- Wash and pat dry the chicken with kitchen paper. Place chicken in a baking dish. Season with salt and pepper inside and outside.
- Now rub butter, olive oil, balsamic vinegar, juice from lemons, parsley and thyme over the whole chicken, under the skin and inside the cavity.
- Place the garlic into the chicken cavity. Place carrot, potatoes, pear and squeezed lemon halves around the chicken.
- Roast for 1 hour and 20 minutes. Half way through cooking time, baste with the juice.
- Keep basting the chicken until juice runs clear. To check, you can pierce the thigh with a skewer.
- Remove from the oven and let rest for 15 minutes before serving. Drizzle with pan juice and serve with the vegetables.
- Store 3 days in refrigerator