Ingredients
The following ingredients have 6 Servings
- 4-5 pound roasting chicken
- kosher salt
- teaspoon pepper
- teaspoon several sprigs of fresh thyme (, or 1 dried thyme)
- 2 cloves of garlic (, cut in half)
- 1 in lemon (, sliced in half)
- 1 in small orange (, sliced fourths)
- 1 in large yellow onion (, cut fourths)
- 1 cup baby carrots
- 5-6 in red potatoes (, cut fourths)
- 2 cups broccoli florets
- 1/4 stick of butter (, melted)
- 2 tablespoons olive oil
Instruction
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out.
- Place 1/2 teaspoon salt, 1/4 teaspoon pepper, and the thyme inside the cavity of the chicken.
- Add the garlic, lemon and oranges to the inside of the chicken and place on a large plate.
- Scatter the vegetables around the bottom of the roasting pan. Toss with 1/2 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons of olive oil.
- Place the chicken on top of the vegetables and drizzle the butter over the top of the chicken.
- Sprinkle 1/4 teaspoon salt and a pinch of pepper over the chicken.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when cut.
- Remove the chicken to a platter and cover with aluminum foil for about 15 minutes.
- Slice the chicken onto a serving platter and serve with the vegetables.
