MawMaw’s Roasted Chicken and Vegetables
Growing up it was a regular occurrence for my Mama to make a roasted chicken on a weeknight.
She often served it in cooler months with Roasted Vegetables and Greasy Rice. Sometimes she would top it with Shealy’s Carolina Gold Barbeque Sauce and sometimes it was just salt and pepper.
Over the years her recipe has evolved from salt and pepper to an herb butter and it is still a true comfort meal. This one pan meal may not be quick but it is a fairly simple meal that you can set and forget.
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Yield: Serves 6
Ingredients:
1 cup butter softened
1 lemon, zested and quartered
2 tbsp Better than Bullion Roasted Chicken Base
2 tsp salt
1 tbsp thyme
1 tsp pepper
1 whole chicken (approx. 5lb)
5 red potatoes halved
1 8oz package baby carrots
1 onion cut into 8 wedges
2 tbsp olive oil
Instructions:
Preheat oven to 425 degrees F.
In a bowl, mix butter, zest of one lemon, 1 teaspoon of salt, thyme and ½ teaspoon of pepper until combined to make herb butter.
Pat chicken dry with paper towels.
Remove gizzard package from inside of chicken and discard. (Your chicken may or may not have a gizzard package. This is a small plastic bag containing the chicken gizzards and other organs.)
Spray a large roasting pan with cooking spray and place chicken in pan.
Rub herb butter under chicken skin and all over chicken.
Place quartered lemon pieces inside the chicken where you removed the gizzard package.
Add potatoes, carrots, onions, olive oil, Better Than Bullion and remaining salt and pepper to a large bowl and toss. Pour the vegetables into the roasting pan around the chicken.
Cover the pan with aluminum foil
Bake at 425 degrees F for 1 hour 30 minutes or until the internal temperature of the chicken reaches 165 degrees.
Remove foil and bake for an additional 10 minutes for browning.
