Monday, December 13, 2010

Comfort Food Calling: Roasted Chicken and Vegetables

Herb Roasted Chicken and Vegetables
As the snow flurries fell and the wind howled yesterday afternoon, my thoughts eventually settled on what would make for a cozy, warming and comforting dinner:  my favorite herb-roasted chicken and winter vegetables.

I can dine on this dish year-round, and often do, but the hot oven, robust herbs and hearty vegetables made this especially perfect for knocking the chill off, while bringing me the familiar flavors that I love.  Delicious and comforting all in one, I recommend adding it to your repertoire.  You won't be disappointed.

Here's my tried and true recipe for re-creating the perfect roasted chicken dinner-- every time.

Happy Eating!


Herb Roasted Chicken and Vegetables:

1 3.5 to 4.5lb whole chicken
Fresh poultry bouquet (suggested: thyme, sage, rosemary and marjoram)
1 lemon, quartered and divided
1 onion, quartered and divided
1 head of garlic, halved and divided
Olive oil
Salt and pepper
Herbs De Provence
3-4 Medium carrots
2-3 Medium parsnips
Kitchen twine

Preheat oven to 425 degrees
Place chicken in roasting pan of choice 
Season chicken cavity with salt, pepper and dried herbs
Stuff cavity with half the lemon, onion, garlic and the entire poultry bouquet
Lightly oil entire chicken
Season liberally with salt, pepper and dried herbs
Tie the legs together with the twine and tuck the wing tips to ensure uniform cooking
Toss the remaining lemon, onion, garlic and the vegetables in the pan
Roast chicken for an hour and 15 or so minutes or until the juices run clear
Cover with tented foil and allow to rest for another 15 minutes
Carve and serve with roasted vegetables.
*Optional: finish vegetables off with a sprinkling of fresh herbs


  1. I've been searching for the perfect satay recipe for a while now... shall have to give yours a try!

  2. Looks very appetizing!!


© D.M.R. Fine Foods. All rights reserved.