One-pan dinner winner coming in first place for delicious and balanced flavor, this champion of a chicken recipe also includes veggies and potatoes. Now that’s a meal you’ll be glad to feast on after a long day of walking through the zoo, or bowling, or whatever your family enjoys on chol hamoed!
First time testing this recipe i threw it all together and put it in the oven, immediately the aroma in my house was incredible! When the timer rang, i pulled the pan on chicken out of the oven and placed it on the counter. Got my carving fork and knife and began to carve the chicken. Standing there at my counter just me and the pan of chicken I practically ate half the chicken on the spot it was that good! Can’t wait to hear your feedback!
Recipe:
15 cloves garlic, divided
10 sprigs thyme, divided
4 large carrots, peeled and chopped
2 Spanish onions, cut into medium wedges
2 sweet potatoes, peeled and chopped
1/2 cup olive oil
2 lemons, divided
2 teaspoons dried parsley
2 teaspoons ground ginger
2 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
20 red baby potatoes, quartered
1 (4-pound) whole chicken
1. Preheat oven to 425°F. Add 1 cup of water to a large roasting pan, then add carrots, onion, sweet potato, 10 cloves garlic, potatoes, and 5 sprigs thyme.
2. Mix oil, juice of 1 lemon, parsley, ginger, garlic powder, basil, salt and pepper in a small bowl. Pour half of the herb paste
onto the vegetables and toss to coat.
3. Pat chicken dry. Cut remaining lemon into quarters and place it inside the cavity of the chicken along with remaining 5 cloves garlic and 5 sprigs thyme. Use kitchen twine to tie the legs together and place chicken on top of vegetables. Coat chicken with remaining herb paste and rub all over until fully coated.
4. Roast uncovered for 1 1/2 hours. Let chicken rest for 20 minutes before carving.
Photo by @chayphotography
Photoshoot ingredients sponsored by @gourmetglattlakewood
STAY TUNED FOR MORE DELICIOUSNESS !!!😋
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