Farm to Feast: Roast Chicken & Veggies

It's the time of year when you don't mind turning your oven back on. The fall is the perfect time for roasting veggies, meats, anything! The beauty of this recipe is that you can just make it in one dish. Or, if you prefer, you can roast your vegetables separately. I do this because my kids don't like it cooked in with the chicken drippings, but they don't know what they're missing!!



4-5 lb whole chicken

3-4 tbsp extra virgin olive oil

2 garlic cloves, minced

2 tsp total - dried oregano, sage, marjoram and thyme

1/4 tsp onion powder

1/2 tsp kosher salt

1/2 tsp freshly ground pepper

1 yellow onion, halved

1/2 lemon sliced thick

3 garlic cloves

1/2 lb golden potatoes, cut into 1/2 " cubes (not peeled)

1/2 lb sweet potatoes, cut into 1/2" cubes (peeled)

3 carrots, cut into chunks

*You can also add parsnips, turnips, butternut squash, etc.


Preheat oven to 425°.

Whisk garlic, herbs, salt and pepper into olive oil.

Using a silicone brush, brush the chicken skin with the olive oil and herb mixture. Be sure to get under the skin a little too.

Stuff the inside of the chicken with garlic, onion, lemon, salt and pepper.

Arrange the cut up potatoes and carrots and toss with a little bit of olive oil and salt and pepper (remember, the drippings from the chicken baste the vegetables very well without needing additional oil).

Bake for 1-1/2 hours, until the juices in between the drumstick and the body run clear, or internal temperature reaches 165°.

Remove from oven and tent with aluminum foil for 15 minutes to let the chicken rest. Carve and serve with roasted vegetables.