Oh, YUM! The chicken was sooo moist and juicy and the vegetables fantastic as well.
Prep vegetables. This is the mixture I used but it could totally be altered:
*10 small potatoes, de-eyed and chopped in half
*3 carrots, chopped in rounds
*1/3 head cauliflower, in florets
*1/2 onion in big chunks
(sweet potatoes would be good, but I wouldn't recommend beets unless you want pink chicken)
I tossed all that with about 1 T of olive oil and a dash of cumin & salt & pepper. Lay it out in a 9x13 pan (or equivalent).
On top of that put a washed chicken. I put it breast side up first. Rub about 2 T kosher salt and some pepper into the skin with 2 T or so of olive oil. I also rubbed some garlic and then threw the cloves in the body cavity.
Lay the chicken on top and bake at 425 for 45 minutes.
At that time, mix up the vegetables and pour the chicken juices from the cavity onto the vegetables. Put the chicken its other side and bake another 30 or so minutes at 350 degrees - you want the temperature in the chicken to be about 170 degrees (use a thermometer).
Let it sit about 15 minutes before carving and then enjoy - and shock and awe your friends! :)
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