Roasted Chicken and Vegetables

Roasting a chicken is one of those things that SEEMS really hard, but is actually super easy.

I love this meal because 1. It’s loaded with lots of veggies and 2. Everything cooks in one big pan together.

I’m not an expert at roasting chickens. Check out how burned he got:

This is what you get for not roasting him on the lowest rack of your oven.

BUT, it tasted awesome. That's what matters, right? Right.

Here’s what you need (inspired by this recipe)…

1 3-4 lb whole chicken

Honey

Salt

Pepper

Olive Oil

1 bag of green beans

9 carrots, sliced

1 large yellow onion, sliced

1 ½ pounds of baby potatoes, chopped into small pieces

3 whole heads of garlic (I’m teaching you to roast these babies, too)*

*Use whatever veggies you want! These are just my favorites. Asparagus would be fantastic in this, but unfortunately, my lovely fiancé rejects asparagus. 

*To prepare your garlic for roasting, chop the tops off so you can see the bulbs of garlic. Drizzle with about ½ tbsp. of olive oil and put some salt on top. Wrap each head of garlic individually (and tightly) in aluminum foil.

Here’s what you do…

1. Preheat oven to 425 degrees. Your chicken needs to roast on the lowest rack. I did not do this and it was a huge mistake.

2. Clean your chicken. Not to be sexist, but ladies, get your man to do this. I did it myself because I thought I was all big and bad…no. Terrible idea. I stood in a corner for 10 minutes trying to pull myself together afterwards.

3. Pat your chicken dry, and set aside.

4. Chop all your veggies and put into a large baking pan or roasting pan. Coat veggies evenly with salt, pepper, and ½ tbsp. of olive oil and ½ tbsp. of honey. Mix together with your hands.

5. Nestle your chicken, breast side up, in the center of your veggies.

6. Coat your chicken with ½-1 tbsp of both olive oil and honey. Season it evenly with salt and pepper.

7. Place your aluminum wrapped garlic heads on top of your veggies.

This is not breast side up - my bad.

8. Allow to roast for 90 minutes.

9. Take out and let the chicken sit for 15 minutes.

10. Unwrap your garlic heads, allow to cool, then individually pull out each bulb and place in a large bowl. Mash it up with a fork and add ½ tbsp of honey.

Mmmm roasted garlic

11. Meanwhile, transfer your vegetables to the large bowl with the garlic/honey mixture in it using a slotted spoon so not all the liquid comes along. Mix veggies and roasted garlic paste together. This won’t be the most beautiful looking bowl of veggies, but it tastes freaking amazing.

12. Cut slices of chicken off and put with your veggies.

13. Enjoy!

Like I said, it’s not the most beautiful plate of food, but it is so fantastic, so simple, and really inexpensive.   Here's hoping your Monday is not nearly as gloomy as mine!