Whole Roasted Chicken and Veggies

Servings: 4-6


Ingredients:

  • 1 5-6lb whole chicken
  • salt & pepper
  • ¼ stick of butter, melted
  • 3-4 tablespoons Herban Legend 
  • 5-6 whole carrots, cut into 2 inch pieces
  • 1.5lb pound bag baby gold potatoes, halved
  • 2 large white or yellow onions, quartered.*  
  • 1 lemon, quartered
  • 1 head of garlic, sliced in half**
  • Twine to tie chicken legs together
Whole Roasted Chicken and Veggies

Notes* *Set half of 1 onion aside to quarter and stuff inside the chicken. **no need to peel off paper, just cut the whole thing in half. It’s going in the cavity and is just for flavor

Instructions

Step 1:
Preheat oven to 425 degrees fahrenheit.

Step 2:

In a large dutch oven, place your pre-cut carrots, potatoes and onions in the bottom. *Remember to save half of one onion to stuff inside the chicken.

Step 3:

Drizzle the veggies with olive oil and ½ tablespoon of Herban Legend and stir with a spatula to coat.

Step 4:

Remove giblets, rinse chicken and pat dry with paper towels.

Step 5:

Generously salt and pepper the inside cavity of the chicken. Stuff the inside with the garlic halves, lemon quarters and 2 of the onion quarters. Tie the legs together with twine. 

Step 6:

Brush the outside of the chicken with the melted butter. Sprinkle on 2-3 tablespoons of Herban Legend. Set the chicken on top of the veggies in the dutch oven. Place in the oven for about 1.5 hours, until the skin is golden brown and the internal temperature is at least 165 degrees.

Step 7:

Let the chicken rest for 10-15 minutes, cut and serve over the roasted veggies.

Step 8:

Once this chicken goes in the oven, there is no need to do anything else until it’s done! No need to stir the veggies, just let them roast under the chicken.