Roasted Chicken and Veggies


I really enjoy a roasted chicken and veggies.  Last night I bought a small chicken seasoned with salt & pepper, and stuffed it with 2 full heads of garlic.  I brushed on a glaze made of melted butter, finely chopped rosemary, and lemon juice.  For the veggies I used parsnips, carrots, sweet potatoes, fennel and onions. Then I seasoned them with salt, pepper and olive oil.  I let everything roast on a 350 degree oven for an hour and a half or so.  The veggies had a nice glaze and seemed even candied.  The chicken was super juicy and full of flavor.  I cut the chicken up and plated them with the veggies topped with the juices and parsley.  If you are a vegetarian or vegan you can enjoy these veggies and even puree them into a soup. This meal is definitely great for cold weather.

IMG_20121229_184640 IMG_20121229_185205


One Comment Add yours

  1. grumpytyke says:

    I get fed up with chicken, we eat it so much. My wife would probably eat it every day if she could. So this looks like a good change. I’m definitely going to try it next time I do a whole chicken. Thanks for sharing it.

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