Roasted Chicken and Vegetables
Ingredients
1 lb.
baby carrots
8
baby red potatoes, quartered
½
sweet onion, sliced
3
medium celery stalks, trimmed, cut into 1" pieces
2 tbsp. plus 1 tsp.
Kowalski's Extra Virgin Olive Oil, divided
2 tsp.
kosher salt, divided
¼ tsp.
freshly ground Kowalski's Black Peppercorns
2 tsp.
chopped fresh thyme
2 tsp.
minced garlic
4 lb. (approx.)
Miller Organic Whole Roasting Chicken
Directions
Line bottom of a broiler pan with foil; set aside. In a large bowl, toss carrots, potatoes, onion and celery with 2 tbsp. olive oil; season with ½ tsp. salt and ¼ tsp. pepper. Spread evenly in bottom of foil-lined broiler pan. In a small bowl, combine thyme, garlic and ½ tsp. salt. Carefully loosen skin over breast of chicken; spread herb mixture under the skin. Arrange chicken, breast side up, on top rack of broiler pan. Rub skin with remaining salt; brush with 1 tsp. olive oil. Roast in a preheated 400° oven until an instant-read meat thermometer registers 160° (55-65 min.). Let stand, covered, for 10 min. (temperature should increase to 165° before serving). Move vegetables to a serving platter. Carve chicken; arrange on platter with vegetables.
