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Roast Chicken with Root Vegetables


4 to 4.5 pound whole chicken

3/4 pound carrots, cut into 1 1/2 inch cubes

1 medium yellow onion, diced

1 pound small red potatoes, quartered

1 pound sweet potatoes or butternut squash, peeled and cut into 1-1/2 inch cubes

3 tablespoons olive or vegetable oil, divided

Kinder’s The Blend Seasoning


Step 1

Remove the chicken from the fridge at least 20 minutes before cooking. Brush all over with 1 1/2 tablespoons olive oil and season skin and cavity generously with The Blend Seasoning.

Step 2

Toss vegetables in 1 1/2 tablespoons of oil.

Step 3

Preheat oven to 475°F.

Step 4

Place vegetables in a large roasting pan in an even layer. Season with The Blend Seasoning.

Step 5

Place chicken on top of vegetables and cook at 475°F for 20 minutes.

Step 6

Decrease heat to 400°F and roast for an additional 40-45 minutes or until thermometer inserted into the thickest part of the thigh registers 165°F. Stir vegetables as needed.

Step 7

Remove from the oven, tent with foil and allow to rest for 10-15 minutes before carving and serving. Enjoy!

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