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Roast Chicken with Root Vegetables

Roast Chicken with Root Vegetables

Ingredients

4 to 4.5 lb whole chicken

¾ lb carrots, cut into 1 ½ inch cubes

1 medium yellow onion, diced

1 lb small red potatoes, quartered

1 lb sweet potatoes or butternut squash, peeled and cut into 1-½ inch cubes

3 Tbsp olive or vegetable oil, divided

Kinder’s The Blend Seasoning

Instructions
  1. Remove the chicken from the fridge at least 20 minutes before cooking. Brush all over with 1 ½ Tbsp olive oil and season skin and cavity generously with The Blend Seasoning.
  2. Toss vegetables in 1 ½ Tbsp of oil.
  3. Preheat oven to 475°F.
  4. Place vegetables in a large roasting pan in an even layer. Season with The Blend Seasoning.
  5. Place chicken on top of vegetables and cook at 475°F for 20 minutes.
  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.
  7. Remove from the oven, tent with foil and allow to rest for 10-15 minutes before carving and serving. Enjoy!
Notes:
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