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Roasted Chicken with Vegetables
A classic holiday recipe, good any time of the year. Stuff chicken with fresh carrots, celery, red potatoes, onions and thyme for a hearty meal the whole family will love. And, for a festive presentation, serve with dirty rice on a platter.
Ingredients
- 1 Sanderson Farms® Whole Frying Chicken
- 1 (1 lb.) bag carrots, peeled and sliced into 2" slices
- 1½ teaspoon kosher salt, divided
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1¼ teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1 teaspoon dried thyme
- 1 red onion, sliced in wedges
- 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
Directions
- Preheat oven to 375°F.
- Reserve half of a carrot to stuff the chicken. Blanch the remainder by cooking in boiling water for 8 minutes. Drain well.
- Mix 1 teaspoon salt, onion powder, garlic powder, 1 teaspoon black pepper, paprika and dried thyme in a small container.
- 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.
- Rub chicken with butter.
- Rub chicken with the seasoning mix. Tuck the wings.
- 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.
- 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.
- Garnish with fresh thyme.
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