Chicken

Crispy Roasted Chicken + Vegetables

Admit it, we all go through moments when all we want is the warm comfort of home. You know the one when you walk in from a cold winters day and are greeted with the warmth of positive vibes of home accompanied by the smell of something savory and satisfying coming from the kitchen.

You kick off your boots and wander along following your nose, and just know that whatever trials and tribulations you may have faced that day are just dust in the wind. A mere hurdle on your journey to where you finally get to relax and rest your bones.

This little ditty which is adapted from Taste of Home, in my opinion, the very essence of that feeling.

We have our fresh chopped herbs and is devilishly buttery and dare I say the dreaded “M” word? MOIST. I did it. Those who know me will understand my aversion of that simple word but I can’t help but shudder every time. Well here we have it, it perfectly describes this winters roast and I have to just accept that. It is moist as f*ck.

crispy oven roasted chicken + root vegetables
Ingredients

1 5-6 Lb Whole Chicken

1/2 Cup Salted Butter; softened

Fresh Thyme; 6-8 sprigs OR measure that with your heart

5 Cloves Garlic; chopped

Salt + Pepper

Red Baby Potatoes; Halved

Butternut Squash; peeled and chopped into 1″ pieces

Parsnip; peeled and chopped into 1″ pieces

1 Onion; peeled and cut into wedges

Olive Oil
Step 1

Preheat oven to 350F then rinse and pat your chicken dry.
Step 2

Combine thyme and chopped garlic to the butter mixing well.
Step 3

Slather the butter all over the chicken, and if you feel inclined you can even spread some of the butter between the meat and the skin on the breast. Tightly truss the chicken and place in the center of a roasting pan. Season generously with salt and pepper.
Step 4

In a medium bowl toss potatoes, butternut squash, parsnip, and onion with the olive oil. Scatter them evenly around the chicken in the roasting pan and season generously once again with salt and pepper.
Step 5

Bake at 350 for about 1 1/2 hours then baste with the pan juices. Bake another 30 – 60 minutes or until the internal temperature in the thickest part of the thigh reads 170F.
Step 6

Allow to rest 10-15 minutes before carving and enjoy!

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