Guest Author - Jill Valente
As my due date looms closer and closer I fear that I wont have as much time to spend in the kitchen. I have a couple other fears as well such as keeping this little baby healthy these next 10 weeks, words like episiotomy and obviously I am just totally freaked out about actual labor but that is another story! To help with my kitchen dilemma I have begun working up recipes that are low maintenance and easy enough for my husband to throw together. Roasted Whole Chicken and Vegetables is a great one. This dish is simple but delicious and requires only one pan. The chicken comes out moist and juicy and the vegetables are great along with it but could be a side dish to many different entrees. Plus there are no rules in what vegetables you choose, just throw in whatever is in the fridge and is about to turn. Roasting is a favorite of mine and something I definitely miss during the summer so start of fall with this fabulous dish.
Roasted Whole Chicken and Vegetables Recipe
Ingredients
3½-4 lb whole chicken
Springs of fresh thyme
Spring of fresh rosemary
1 tbsp salt, divided
1 tbsp black pepper, divided
1 lb carrots
1 lb assorted bell peppers
1 large fennel bulb
1 lb celery
1 tsp herbs de provence
1 tbsp olive oil
Directions
Preheat oven to 400 degrees. Season chicken with half the salt and pepper and place springs of fresh thyme and rosemary on top and in the cavity. Lay chicken on a roasting rack and place in the oven. Meanwhile, chop the carrots, bell peppers, fennel and celery into 2 inch pieces and combine in a large bowl with the remaining salt, pepper, herbs de provence and olive oil. Toss to coat. After the chicken has roasted for approximately 45 minutes place the veggies in the roasting pan and return to the oven for another 35 minutes stirring once. The chicken should register 160 degrees on a meat thermometer and the vegetables should be tender. Allow the chicken to rest for 10 minutes so that the juices redistribute and serve the chicken sliced on a bed of the vegetables. Makes 4 servings. 10 points per serving.
