Roasted Chicken and Vegetables

A simple roast chicken over a bed of root vegetables is a show stopping and comforting one pot dinner.

Ingredients

• 1 whole chicken, split
• 1 onion, quartered
• 2 fennel bulbs, cut into wedges
• 1 rutabaga, peeled and cut into wedges
• 4 turnips, peeled and quartered
• 6 small potatoes, quartered
• 3 carrots, quartered
• 4 cloves garlic, peeled
• 1 tablespoon rosemary, chopped
• 1 tablespoon thyme, chopped
• 1 tablespoon salt
• 1 lemon, cut into wedges
• 4 tablespoons butter, cut into cubes
• 1/4 cup Nocellara del Belice Italian Extra Virgin Olive Oil 

Instructions

1. Heat oven to 425 degrees.

2. In a small bowl mix the herbs and salt together and rub all over the chicken.

3. Add the vegetables to a roasting pan, toss with olive oil and season with salt and pepper.

4. Roast for 30 minutes.

5. Add the chicken to the top of the vegetables and place the butter over the skin.

6. Roast for approximately 45 minutes until the internal temperature reaches 160 degrees. Rest for 15 minutes until slicing.

Note: You can keep the chicken whole if you’d like. I like to split it so it cooks evenly and is easier to carve for dinner.

Takes 1 hour 30 minutes

Serves 4