Roast Chicken and Vegetables

Summary

One Pan Dish

Recipe Details

Serves: 4
Difficulty: Easy
Prep: 15 Minutes
Cook: 1 Hours
Budget: $11-25

Ingredients

1 4 pound Whole Chicken
1 Teaspoon Salt
1/2 Teaspoon Black Pepper freshly ground
2 Sprigs Thyme Fresh
1 Lemon cut in quarters
1 Orange cut in quarte
6 Strips Bacon
2 Carrots
4 Medium Potatoes
1 Large Onion
2 Sprigs Thyme
3 Tablespoons Olive Oil
1 Teaspoon Salt
1/4 Teaspoon Black Pepper Freshly ground

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Directions

1. Clean and wipe the chicken with a paper towel inside and out. Season the inside and outside with salt and pepper. Stuff the cavity with the pieces of orange, lemon and 2 whole garlic cloves and thyme. Tie the legs together. Cut the other clove of garlic and place it under the skin carefully. Place the bacon strips over the breast of the bird.
2. Peel carrots and potatoes and cut them in 1 inch pieces. Peel the onion and cut it in quarters. Toss the vegetables with the salt, pepper and olive oil and place in roasting pan.
3. Place the bird on top of vegetables and bake in 350 oven for approximately 1-1/2 hours or until the juices run clear. Remove from oven and carve the bird. Serve with the roasted vegetables from the pan.