Chicken with Roasted Vegetables
2014-06-05 02:59:14
Yields 6
Ingredients
- 1½ pounds fingerling potatoes, cut in half lengthwise
- 1 (7-ounce) package baby rainbow carrots, cut in half lengthwise
- 1 bulb fennel, cut into eighths
- 6 garlic cloves, peeled
- 3 bay leaves
- Lemon Vinaigrette
- 1 teaspoon kosher salt
- ¾ teaspoon ground black pepper
- ¼ cup lemon-infused olive oil
- 1 (4-pound) whole chicken, brined and split in half
- ¼ cup lemon-infused olive oil
Instructions
- Preheat oven to 400°.
- In a large bowl, combine potatoes, carrots, fennel, garlic, and bay leaves. Pour Lemon Vinaigrette over vegetables, and add salt and pepper, stirring to combine.
- Place vegetables in a 3-inch-deep cast-iron chicken fryer. Rub chicken with olive oil. Place chicken on top of vegetables.
- Roast until an instant-read thermometer registers 165° when inserted into the thickest part of thigh, 1 to 1½ hours.
- Remove from oven. Transfer chicken to a serving platter. Stir pan juices into vegetables. Serve immediately.
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