Roasted Chicken and Root Veggies |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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This recipe was on the package of shallots I purchased awhile back. I made only a few changes. Ingredients:
1 (3 lb) chicken, washed and patted dry |
10 white pearl onions, peeled |
10 garlic cloves, peeled |
6 medium shallots, peeled |
2 medium carrots, peeled, cut in 1 inch chunks |
3 medium potatoes, scrubbed and cut in 1/2 inch slices |
1 small rutabaga, peeled and cut in 1 inch cubes |
1/4 cup olive oil |
1/2 cup chicken broth |
4 fresh rosemary sprigs |
1/2 teaspoon italian seasoning |
seasoning salt |
lemon pepper |
Directions:
1. Preheat oven to 450 degrees.
2. Place washed chicken in a large baking dish.
3. Toss veggies in olive oil and then place around chicken.
4. Pour the chicken broth over veggies and chicken, sprinkle with the Italian seasoning.
5. Add seasoned salt and lemon pepper to taste.
6. Lay rosemary sprigs over all.
7. Bake in preheated oven for 1-1/2 to 2 hours, basting frequently.
8. Remove the rosemary sprigs before serving.
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