Roast Chicken with Root Vegetables

Ingredients

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

Instructions

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!

Notes:
Featured products

The Blend Seasoning

Woodfired Garlic Seasoning

The Taco Blend Seasoning

Red Garlic Seasoning

Explore more recipes

The perfect balance of sweet and savory with an ideal balance of soy, ginger and garlic.

notfound

The perfect balance of sweet and savory with an ideal balance of soy, ginger and garlic.

notfound

The perfect balance of sweet, spicy and garlic.

notfound

A delicious salt that’s inspired by food cooked in a wood fired oven.

notfound
    0
    Your Cart
    Your cart is emptyReturn to Shop