Roasted Chicken with Root Vegetables

Though I must admit, I can’t help but wonder if this could be achieved in the crockpot instead. Crockpot is much less scary. *hehe* But hooray for a recipe where we don’t have to alter anything to make it safe for us! (definitely worth checking out for the step by step photos)


1 (8 lb.) chicken
1 lb. carrots
1.5 lbs. red potatoes
3 med. turnips
1 med. onion
1 med. sweet potato
1 whole bulb garlic
2 med. lemons
5 Tbsp olive oil, divided
2 tsp dried thyme, divided
to taste salt and pepper


Allow the chicken to thaw, if frozen. Remove the neck and gizzards, rinse well, and allow the chicken to come to room temp.
Meanwhile, wash, peel and chop the vegetables into large chunks. The lemons can be quartered but not peeled. The garlic bulb can be broken up into individual cloves but does not need to be peeled (easy!). Simply remove any extra papery outside bits.
Place all of the vegetables, half of the garlic cloves and half of the lemon pieces in the roasting pan. Drizzle 3 Tbsp of olive oil over the veg, along with 1 tsp of thyme and some salt and pepper. Toss to coat.
Preheat the oven to 425F. Sprinkle half a tsp. of dried thyme inside the cavity & stuff with the remaining pieces of lemon and garlic. Place chicken on veg & pat dry. Drizzle the remaining 2 Tbsp of olive oil over the chicken and smear it all over the surface. Sprinkle with the remaining ½ tsp of thyme, salt and pepper.
Place the roasting pan in the oven and roast at 425 for 45 minutes. Remove it, reduce the heat, stir the veggies, and roast for another 45 minutes. Check temp. If the chicken is not up to 160 degrees, roast for an additional 45 minutes or until 160 F. Allow the chicken to rest 10 minutes prior to carving to let the juices redistribute.


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