Slow Roasted Chicken & Veggies
Dream Green Recycled Aluminum 15pc Cookware Set
$169.99
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Ingredients
1 whole chicken or 4-6 pounds chicken pieces, skin on
Salt and black pepper
4-6 sprigs fresh thyme, more to garnish
2 teaspoons paprika
5 medium carrots, peeled & rough chopped
3 shallots, peeled & halved lengthwise
6-8 small potatoes, halved
2 lemons, sliced
4-5 tablespoons olive oil
¼ cup fresh parsley
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Instructions
Prep chicken by seasoning with salt, pepper, fresh thyme leaves, and paprika.
Cover and refrigerate at least 2 hours. Remove and set aside to bring chicken back to room temperature prior to cooking.
Peel and chop all veggies while chicken marinates.
Preheat oven to 400°F.
In the Stock Pot, add carrots, shallots, potatoes, lemon, and 3 tablespoons olive oil. Season with salt and fresh ground black pepper.
Add room temperature chicken to top of veggies. Transfer to oven and roast until chicken is golden and reaches an internal temperature of 160°F, about 55-60 minutes. Stir veggies halfway through cooking.
Remove from oven and remove lemons & chicken from the Stock Pot. Transfer to a carving board and tent loosely with foil. Return veggies to oven and continue to roast until caramelized and tender, about 15-20 minutes more.
When ready to serve, carve chicken and garnish with fresh parsley and thyme and a squeeze of lemon.
Plate chicken with veggies and toast this heart-healthy roast!
