Roasted Chicken with Vegetables

Roasted Chicken with Vegetables

A classic holiday recipe, good any time of the year. Stuff chicken with fresh carrots, celery, onions and thyme for a hearty meal the whole family will love. And, for a festive presentation, serve with dirty rice on a platter.

PREP
20
Minutes
COOKING
2
Hours
SERVES
8
People

Ingredients

1 Sanderson Farms® Whole Frying Chicken

1 (1 lb.) bag carrots, peeled and sliced into 2" slices, divided

1½ teaspoon kosher salt, divided

1 teaspoon onion powder

1 teaspoon garlic powder

1¼ teaspoon ground black pepper, divided

1/4 teaspoon paprika

1 teaspoon dried thyme

1 red onion, sliced in wedges, divided

1/2 stalk celery, sliced into 2" slices

2 bay leaves

1 Tablespoon unsalted butter, softened

5 medium red potatoes, cut lengthwise into wedges

fresh thyme for garnish

Shop This Recipe

Directions

1. Preheat oven to 375°F.

2. Reserve half of a carrot to stuff the chicken. Blanch the remainder by cooking in boiling water for 8 minutes. Drain well.

3. Mix 1 teaspoon salt, onion powder, garlic powder, 1 teaspoon black pepper, paprika and dried thyme in a small container.

4. Place the carrot half, ¼ of the onion wedges, celery, bay leaves and ¼ of the seasoning mixture inside the chicken cavity. Tie the end of the drumsticks together with cotton twine.

5. Rub chicken with butter.

6. Rub chicken with the seasoning mix. Tuck the wings.

7. Place chicken in a roasting pan. Season the blanched carrots, the remaining onion wedges and the potatoes with ½ teaspoon salt and ¼ teaspoon black pepper. Arrange vegetables around the chicken.

8. Roast in preheated 375°F oven 1½ hours or until chicken is to an internal temperature of 190°F. Baste chicken and vegetables with accumulated pan juices throughout the cooking cycle.

9. Garnish with fresh thyme.

NUTRITION FACTS

Calories

680

Fat

36g

Saturated Fat

11g

Sodium

630mg

Carbohydrate

30g

Sugars

6g

Protein

56g