3 medium- sized red or Yukon gold potatoes, cut into 3/4 inch wedges
2 medium sized kohlrabi (turnips or rutabaga), peeled and cut into 3/4 inch wedges
4 medium sized carrots, peeled and cut into 2-inch pieces
2 medium sized zucchini, cut into 1 inch thick half moons
1 medium yellow onion, peeled and quartered
1 lemon quartered
1/4 cup olive oil
Preheat oven to 475°F.
Pour out any liquid that may be pooled inside the chicken, then dry the chicken with paper towels.
Season the cavity of the chicken with a generous amount of salt and pepper. Add 3 cloves of garlic and 5 sprigs of thyme to the cavity. Then tie the chicken legs together with kitchen string.
Drizzle 1 tablespoon of olive oil and sprinkle with salt and pepper. Chop veggies.
Combing all the chopped veggies with remaining garlic, thyme, lemon wedges in a large bowl. Add 4 Tbsp of olive oil and a generous amount of salt and pepper. Toss to coat and transfer the veggies to a 14" cast iron skillet, roasting pan or baking sheet.
Nestle chicken on top of the veggies. Place skillet or baking sheet in the oven and roast for 25 minutes at 475°F. Reduce heat to 400 and roast for an additional 35-60 minutes depending on the size of you chicken, or until the thickest part of the chicken thigh is 160 °F.
Transfer chicken to a cutting board, cover with aluminum foil and rest for 20 minutes before carving. Keep the veggies warm by keeping them in the cooling oven.
Before serving squeeze lemon wedges over the veggies (discard the rinds) and toss the veggies to coat in the lemon juice and chicken drippings.
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