Roast Chicken with Root Vegetables
Ingredients
4 to 4½ lb whole chicken
¾ lb carrots, cut into 1½ inch cubes
1 medium yellow onion, diced
1 lb small red potatoes, quartered
1 lb sweet potatoes or butternut squash, peeled and cut into 1½ inch cubes
3 Tbsp olive or vegetable oil, divided
Instructions
Remove the chicken from the fridge at least 20 minutes before cooking. Brush all over with 1 ½ Tbsp olive oil and season skin and cavity generously with The Blend Seasoning.
Toss vegetables in 1½ Tbsp of oil.
Preheat oven to 475°F.
Place vegetables in a large roasting pan in an even layer. Season with The Blend Seasoning.
Place chicken on top of vegetables and cook at 475°F for 20 minutes.
Decrease heat to 400°F and roast for an additional 40-45 minutes or until thermometer inserted into the thickest part of the thigh registers 165°F. Stir vegetables as needed.
Remove from the oven, tent with foil and allow to rest for 10-15 minutes before carving and serving. Enjoy!
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Roast Chicken with Root Vegetables
Ingredients
4 to 4½ lb whole chicken
¾ lb carrots, cut into 1½ inch cubes
1 medium yellow onion, diced
1 lb small red potatoes, quartered
1 lb sweet potatoes or butternut squash, peeled and cut into 1½ inch cubes
3 Tbsp olive or vegetable oil, divided
Instructions
Remove the chicken from the fridge at least 20 minutes before cooking. Brush all over with 1 ½ Tbsp olive oil and season skin and cavity generously with The Blend Seasoning.
Toss vegetables in 1½ Tbsp of oil.
Preheat oven to 475°F.
Place vegetables in a large roasting pan in an even layer. Season with The Blend Seasoning.
Place chicken on top of vegetables and cook at 475°F for 20 minutes.
Decrease heat to 400°F and roast for an additional 40-45 minutes or until thermometer inserted into the thickest part of the thigh registers 165°F. Stir vegetables as needed.
Remove from the oven, tent with foil and allow to rest for 10-15 minutes before carving and serving. Enjoy!