Chicken with Roasted Vegetables

Chicken with Roasted Vegetables
Yields 6
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  1. 1½ pounds fingerling potatoes, cut in half lengthwise
  2. 1 (7-ounce) package baby rainbow carrots, cut in half lengthwise
  3. 1 bulb fennel, cut into eighths
  4. 6 garlic cloves, peeled
  5. 3 bay leaves
  6. Lemon Vinaigrette
  7. 1 teaspoon kosher salt
  8. ¾ teaspoon ground black pepper
  9. ¼ cup lemon-infused olive oil
  10. 1 (4-pound) whole chicken, brined and split in half
  11. ¼ cup lemon-infused olive oil
  1. Preheat oven to 400°.
  2. 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.
  3. Place vegetables in a 3-inch-deep cast-iron chicken fryer. Rub chicken with olive oil. Place chicken on top of vegetables.
  4. Roast until an instant-read thermometer registers 165° when inserted into the thickest part of thigh, 1 to 1½ hours.
  5. Remove from oven. Transfer chicken to a serving platter. Stir pan juices into vegetables. Serve immediately.
Taste of the South


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