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Oven Roasted Chicken with Rosemary Vegetables Zoom

Oven Roasted Chicken with Rosemary Vegetables Recipe


Makes: Serves about 6.

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Step 1

Preheat oven to 400°F.

Step 2

Place chicken on cookie sheet and rub with 1 tablespoon olive oil. Season inside and outside of chicken with 2 teaspoons salt and 1/2 teaspoon pepper. Place 1/2 red onion, lemon and 2 sprigs rosemary inside chicken cavity. Place in 4 quart oval pan, breast side up.

Step 3

Mince remaining rosemary. Thinly slice remaining red onion. In large bowl, combine potatoes, carrots, red onion, rosemary, garlic and remaining salt, pepper and oil; toss to coat. Place vegetables around chicken in pan.

Step 4

Bake 60-65 minutes or until instant thermometer inserted into the thickest part of the thigh reads 160-165°F. Remove to cooling grid; cover with aluminum foil 5-10 minutes. Serve warm.

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Ingredients

Products

roaster chicken, patted dry

1 roaster chicken, patted dry ((about 5 pounds))

olive oil, divided

3 tablespoons olive oil, divided

salt, divided

1 tablespoon salt, divided

ground pepper, divided

1 teaspoon ground pepper, divided

red onion, divided

1 red onion, divided

lemon, quartered

1/2 lemon, quartered

rosemary, divided

3 sprigs rosemary, divided

red potatoes, rinsed and quartered

1 - 1/2 pounds red potatoes, rinsed and quartered

carrots, peeled and large diced

3 carrots, peeled and large diced

minced garlic

1 teaspoon minced garlic

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Sharp Knife

Sharp Knife

Vegetable peeler

Vegetable peeler

Thermometer

Thermometer

Aluminum foil

Aluminum foil

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