Hannibal Regional Blog


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Roasted Chicken and Vegetables
roasted chicken and vegetables

This is the perfect holiday meal as it allows for quick and easy preparation as well as very easy clean up (just one dirty pan!). You can use any veggies your family likes, or that you have on hand. Plus, if there are any leftovers you have many different meals you could make out of them. Cooking a whole chicken is really the way to go. It is often cheaper per pound, your family has their preference of white or dark meat and you can add only the seasonings/ingredients that you like. Use leftover chicken to make chicken salad or a wrap for a quick lunch or snack, chicken tacos, chicken noodle soup, chicken spaghetti, or other type of casserole.

Roasted Chicken and Vegetables
1 (5 to 6 pound) roasting chicken
Salt and pepper
1 large bunch fresh thyme, plus 20 sprigs of thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 large yellow onion, cut into 8ths
4 carrots cut into 2-inch chunks
4 potatoes cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Remove chicken giblets. Rinse the chicken inside and out. Liberally salt and pepper the inside and outside of the chicken. Stuff the cavity with the bunch of thyme, lemon halves, and garlic. In a large roasting pan, rub the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Toss the veggies (whatever ones you choose) with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh (internal temperature of 165 degrees). Cover with aluminum foil and let rest for about 20 minutes. Slice chicken and serve.

Blog post provided by:
Katie Foster, RDN, LD
Nutrition Services
Hannibal Regional


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