Dinner for 4
Whole roast chicken with root vegetables
Sunday dinner that also makes leftovers for the week.
$2.92per serving
90 minstart to table
4servings
FamilyHigh-proteinGluten-freeDairy-freeDinnersMeal prepCold-weather comfortFall
Ingredients
- 4.5 lb Whole chicken
- 1.5 lb Potatoes
- 1 lb Carrots
- 1 lb Onions
- 1 Garlic
From the pantry: Olive and cooking oil, Dried spices (cumin, paprika, chili powder, oregano) (thyme and paprika), Salt and pepper.
Steps
- Heat the oven to 425 F.
- Pat the chicken dry and rub with oil, salt, pepper, paprika and thyme.
- Put chopped potatoes, carrots and onions in a roasting pan and set the chicken on top with the garlic.
- Roast about 75 minutes until the thickest thigh reads 175 F.
- Rest 15 minutes before carving; keep leftovers for sandwiches.
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