Roasted Chicken and Root Vegetables
(from lynniebell’s recipe box)
Prep time: 15 minutes
Cook time: 120 minutes
Serves 4 people
Categories: Poultry
Ingredients
- 1 chicken, 4 1/2 to 5 lbs.
- 4 T. butter, melted
- 1 T. dried rosemary
- 2 tsp. salt
- 1 tsp. pepper
- 1 whole lemon, 2 holes poked through rind
- 1 lb. baby potatoes
- 12 baby carrots, lightly peeled or scrubbed
- 4 parsnips, peeled and halved lengthwise
- 1 cup chicken broth
Directions
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eheat oven to 450. Remove giblets and nect. Rinse chicken, drain, and pat dry with paper towels. In a large bowl, combine butter, rosemary, salt and pepper. toss well.
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Place lemon inside the cavity of the bird. Tie legs together.
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Put potatoes, carrots, and parsnips on bottom of a roasting pan. Rub butter mixture on chicken; place bird on top of vegetables. Add broth to pan.
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ver with foil; roast 20 minutes. Remove foil and baste with broth. cooking 80 minutes more. Chicken is done when a meat thermometer inserted in the thigh ead 175 to 180.