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Roasted Chicken with Vegetables Recipe

recipetips.com - Ingredients included in this recipe are roasting chicken, cut into pieces, unsalted butter, softened, unsalted butter, melted, carrots, cut into chunks, zucchini, thickly sliced, button mushrooms, stemmed and halved (optional), fingerling potatoes, halved, low sodium chicken stock, rosemary, more to garnish, fresh sprigs of thyme, more to garnish.
Ingredients
  • 7 pounds roasting chicken, cut into pieces
  • 1 tablespoon unsalted butter, softened
  • 1/2 cup unsalted butter, melted
  • 3 carrots, cut into chunks
  • 2 zucchini, thickly sliced
  • 8 ounces button mushrooms, stemmed and halved (optional)
  • 1 pound fingerling potatoes, halved
  • 1/2 cup low sodium chicken stock
  • 4 sprigs rosemary, more to garnish
  • 8 fresh sprigs of thyme, more to garnish
  • salt and pepper
Prep Time
15 minutes
Cook Time
1.5 hours
Total Time
1.75 hours
Directions
Preheat oven to 400 degrees F.

Brush the chicken with softened butter. Sprinkle generously with salt and pepper.

In a large bowl combine the carrots, zucchini, mushrooms and potatoes. Add the melted butter and toss to coat. Add salt and pepper to taste.

Put the chicken in a roasting pan and scatter the vegetables around the chicken. Pour in stock and top with herb sprigs. Roast the chicken for 1 1/2 to 2 hours. Turning the vegetables a few times to evenly brown.

NOTE: If you used a whole chicken, you will need to cut the chicken into serving size pieces and serve with the vegetables.

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