This past weekend I was looking for a little comfort food but also wanted vegetables. Lots of veggies. So I whipped up this one pot roast chicken and threw in some of the best veggies I could find at the farmers market.
Don’t you love shopping at your local Farmers Market? I do and always seem to go crazy there picking up items just because they look so pretty!
The chicken turned out so tasty and the veggies were so tender. Definitely a go-to dish whenever you want a comfort meal. It’s great because you can add your favorite vegetables and mix it up every time. I had a red onion and garlic to add and just plum forgot. Fresh herbs can even be changed out if you want to try a different combination.
Also, it’s more like one pot and a small bowl dish so please don’t make me change the name.
4 tbsp softened butter
2 tsp finely chopped thyme
1 large whole chicken fryer
Salt and pepper, to taste
5 red potatoes, cut in large cubes
3 medium sweet potatoes, peeled and cut in large cubes
1 lb baby carrots
1-2 c small Brussel sprouts
Preheat oven to 425 degrees.
In a small bowl, add together your softened butter and chopped thyme. Mix until combined.
Rinse and dry your chicken. Using your fingers, smother that butter all over the top and under the skin of the chicken, breast side up.
Place your vegetables in a large roasting pan. Drizzle olive oil, salt and pepper over the vegetables. Squeeze the juice of one lemon over the vegetables. Mix together to get the oil and seasoning on all the veggies.
Add a roasting rack (or not) on the vegetables and place the chicken on the rack or directly on the vegetables. Season the inside cavity of the chicken with salt and pepper. Cut one lemon in half then add the lemon halves to the inside of the chicken.
Bake for 20 minutes at 425 degrees. Turn down the oven to 400 degrees and cover the roasting pan with foil. Bake for an additional 60 -70 minutes or until chicken reads 165 internal temperature.