Herb Roasted Chicken & Potatoes
Dream Green Recycled Aluminum 15pc Cookware Set
$169.99
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Ingredients
1 whole chicken (about 4-6 pounds)
Kosher salt and freshly ground pepper
4-6 sprigs fresh thyme, more to garnish
2 teaspoons paprika
10 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
2 pounds fingerling potatoes, halved lengthwise (about 6-7 potatoes)
1 lemon, halved
4 tablespoons extra-virgin olive oil
¼ cup fresh parsley leaves
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Instructions
Place chicken on a large plate and pat dry with paper towels. Season chicken with salt, pepper, fresh thyme leaves, and paprika. Cover with plastic wrap and refrigerate for at least an hour or two, or overnight.
Remove chicken from fridge and let stand at room temperature for 30 minutes. Preheat oven to 400°F. In a separate bowl, toss carrots, shallots, potatoes, and lemon with 3 tablespoons oil. Season with salt and pepper to taste.
Place the vegetables in the bottom of the roasting pan, with shallots in the center and carrots, potatoes, and lemon towards the edges. Rub the chicken with the remaining 1 tablespoon of oil, tie the legs with twine, and then nestle the chicken in the center of the Roasting Pan.
Place the Roasting Pan in the oven for 55-60 minutes, flipping the vegetables around the edges once. Cook until the chicken is golden and a thermometer inserted into the thickest part of the breast (avoiding the bone) registers 160°F. Transfer the chicken and lemon halves to a carving board and tent loosely with aluminum foil.
Flip the vegetables once more and return them to the oven. Roast until caramelized and tender, about 15 to 20 minutes more.
Carve the chicken and transfer to a platter to serve. Sprinkle with fresh parsley, squeeze lemon over the top, and add sprigs of fresh thyme if desired.
