Rachel's Roasted Chicken and Vegetables

Meet my new friend ...........
............. and guest blogger, Rachel. Rachel is from The Thriving Home blog. If you've never visited there, be sure to check it out. Rachel blogs with her friend Polly, both of them young moms full of creativity, fun and great ideas. They share parenting tips, decorating and craft ideas along with lots of fabulous healthy recipes. I always learn something new when visiting The Thriving Home.

Hi there. I'm Rachel and co-author of a blog called Thriving Home. What an honor to be guest posting at The Café Sucré Farine! I am thrilled to share with you today one of my kid-tested and approved recipes, Roasted Chicken and Vegetables. I'm certainly not the gourmand that Chris is, but my kids (ages 1, 3, and 5)--who can be quite harsh food critics--do occasionally grace me with the title "The Best Mommy in the World--You're Even Better Than a Chef!" Does that long, hyperbolic title count toward something? I hope so, because I don't think you're going to regret making the recipe I'm about to share.

Now, on to the Roasted Chicken and Vegetables. I won't prattle on and on about how moist and flavorful this simple roasted chicken recipe turned out. Or how these were the best roasted vegetables I've ever had in my life. You don't want to hear about the perfectly light, citrusy sauce in the bottom of the roasting pan that came from the lemons, garlic, fresh herbs, and onion stuffed inside the chicken cavity. No siree. I wouldn't want to bore you with the fact that I'll be making this recipe again and again. I'll let you be the judge...and see if your family dubs you as "The Best ____ in the World--You're Even Better Than a Chef!"

Roasted Chicken and Vegetables

Ingredients:

1 roasting chicken (preferably local or organic) 

extra virgin olive oil (EVOO) 

salt pepper 

1 lemon, halved 

1 large bunch of fresh sage, rosemary, or thyme (or a mixture of those; about one big handful should do), divided 

1 head of garlic, halved crosswise 

1 red onion, quartered 

3-4 red potatoes, cut into 2 inch chunks 

1 sweet potato, cut into 2 inch chunks 

2 large carrots, sliced

Directions:

1. Preheat oven to 425 degrees.

2. Prep the chicken: - Pull the neck and gizzard out of the chicken cavity (and discard, if you're asking me!). - Rinse the chicken under cold water and pat dry. - Coat the outside of the chicken with EVOO. - Season the chicken liberally with salt and pepper on the outside and inside of the cavity, as well. - Using some kitchen twine, tie the legs of the chicken together. Tuck the wing tips underneath the body of the chicken. (Note: Both of these strategies assures even cooking of these smaller parts.) - Stuff the lemon halves, half the herbs, garlic head, and 1/2 of the onion into the chicken cavity. Set aside.
 3. Prep the veggies: - Cut the other half of the onion into 1-2 inch pieces. - In a heavy-bottomed roasting pan, toss onion, potatoes, sweet potatoes, and carrots with enough EVOO to coat the veggies. Season with salt and pepper, to taste, and sprinkle the sprigs/leaves of the rest of herbs around on top. Spread out veggies along the bottom.
 4. Place the chicken on top of the vegetables in the roasting pan.
 5. Place roasting pan on center rack of preheated oven.
 6. The chicken is done when an internal meat thermometer reads 180 degrees F or the juices run clear when you cut between a leg and thigh. This took about 1 hour and 15 minutes in my oven, but it depends on the size of your chicken. Make sure not to overcook!
7. Once chicken is done, place on a platter, tent with foil and let rest for 20 minutes before slicing and serving.

I hope you enjoy this Roasted Chicken and Vegetables and get a chance to visit Thriving Home for more kid-friendly, healthy recipes. A huge thanks to Chris for sharing all her great recipes and featuring mine today. ~ Rachel