Roasted Chicken with root veggies
1 small bag fingerling potatoes
1 large onion, sliced
6 large carrots, peeled
1 head garlic, cut across entire head, unpeeled
1 lemon, cut into 8 wedges
1 chicken, average size
Kosher salt and cracked pepper to taste
Lay the carrots in the pan – we are using them as a little platform for the chicken. Dump in the potatoes and onions.
Rinse the chicken and pat dry with a paper towel. Be sure to save the innards and veggie peels to make broth with later…
Place 2 lemon wedges in the cavity along with the head of garlic. Tie the feet together with cotton string, and place on the veggies.
Drizzle the chicken and veggies with olive oil, add salt and pepper over the top of the entire dish. I use quite a bit on the chicken since the coarseness of the salt and pepper make a very nice skin.
Pop the chicken into a 350 F oven for one hour. There is no need to baste !
When chicken is done, remove from oven, toss the rest of the lemon wedges in the pan, and lightly tent with a piece of aluminum foil. Let rest for 15 minutes before serving. In the meantime, prepare the brussel sprouts…..
Garlic Roasted Brussel Sprouts
Fresh brussel sprouts
2 Tbsp roasted (or raw) garlic. If raw, mince it.
Kosher salt and Cracked pepper.
While the chicken is roasting, prepare the brussel sprouts by taking off the outer leaves (if neccesary), and trimming the core.
I like to cut them in half to speed the cooking time. Drop in a small pan, drizzle with olive oil, top with garlic, salt and pepper.
When the chicken is done cooking, turn heat up to 425 F, pop the brussel sprouts in the oven for 15 minutes, which is exactly how long your meat needs to rest.
SUPER EASY, NO STRESS !