Roasted Whole Chicken with Vegetables

Created By: Anonymous

Serves: Family of 4

Prep Time: 20 mins

Cooking Time: 90 mins

Total Time: 110 mins

Description:

Savor the heartwarming flavors of home with this rustic and comforting recipe for roasted whole chicken, accompanied by the earthy sweetness of sweet potatoes, the aromatic savoriness of onions, and the pungent warmth of garlic. This dish is a celebration of simple ingredients coming together to create a symphony of flavors that evoke the essence of a family feast.

Ingredient List:

1 whole chicken (about 4 to 5 pounds)

4 sweet potatoes, peeled and cut into chunks

1 large onion, peeled and quartered

8 cloves of garlic, peeled

4 tablespoons olive oil

2 tablespoons fresh thyme leaves (add rosemary if preferred)

Salt and freshly ground black pepper to taste

Directions:

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the chicken inside and out with cold water, then pat dry with paper towels.

Step 3

Season the cavity of the chicken with salt and pepper, and stuff it with half of the onion quarters and 4 cloves of garlic.

Step 4

Rub the outside of the chicken with 2 tablespoons of olive oil, then season generously with salt, pepper, and thyme.

Step 5

Toss the sweet potatoes, remaining onion quarters, and garlic with the remaining 2 tablespoons of olive oil, salt, and pepper in a roasting pan.

Step 6

Place the chicken on top of the vegetables in the roasting pan.

Step 7

Roast in the preheated oven for about 1 hour and 30 minutes, or until the chicken is golden brown and the juices run clear when you cut between a leg and thigh.

Step 8

Baste the chicken with the pan juices every 30 minutes.

Step 9

Check the internal temperature of the chicken with a meat thermometer, which should read 165°F (74°C) when inserted into the thickest part of the thigh.

Step 10

Remove the chicken and vegetables from the oven and let them rest for 10 minutes before carving.