Whole Roasted Chicken With Vegetables
Grandma mad this dish often. It’s a one pan meal that is simple to make but serves up as a hearty, colorful and flavorful dish that fills the house with a delicious aroma.
Ingredients
1 whole chicken oven stuffer roaster (about 5lbs) – cleaned well
¼ stick butter sliced
1 large, sweet onion- sliced
1 bag baby potatoes – scrubbed well
1 small bag or bunch peeled baby carrots
2 cans of peas (you can use frozen too)
Salt
Black pepper
Extra Virgin Olive for drizzling
2 tbs chopped fresh Italian parsley
Directions
1. Preheat oven to 375F
2. Place the cleaned chicken in the center of a large baking pan
3. Arrange the potatoes and carrots around the chicken.
4. Arrange the onion slices on top of the chicken and the carrots and potatoes.
5. Drizzle EVO on everything.
6. Add a generous amount of salt and pepper to the chicken and the vegetables.
7. Let cook for approximately 60 minutes.
8. Remove and add the peas to the vegetables and mix well.
9. Season with more salt and pepper.
10. Sprinkle parsley over chicken.
11. Let cook 20-30 more minutes.
12. Cut up the chicken and serve the vegetables on the side.
