Whole Roasted Chicken
Recipe by Local Roots recipe contributor, Claire Matern @acheesemongersdaughter
Ingredients
Whole chicken
Radishes
Peppers
Carrots
Patty pan squash
Field onions
Eggplant
Rosemary
Garlic (or garlic scapes)
Lemon or lime
Directions
Preheat the oven to 400f (convention if you have) and heat your skillet or roasting pan. Pat the chicken dry with paper towels. Season the cavity, and then stuff with a lemon or lime (twist a knife to make some small holes) rosemary, a couple small cloves of garlic (or a garlic scape cut up, and a field onion cut in half.
Season the outside of the chicken generous with salt and pepper and pop in the oven. Every 15 minutes, baste (a pastry brush works well)
While the chicken gets a head start in the oven, prep the veggies but cleaning, trimming, and cutting them so everything is roughly the same size.
Add the veggies to the skillet so they roast with the chicken. Continue to baste the chicken every 15 minutes move the veggies around. Cook until the internal temperature of the chicken is 160F and the veggies are done cooking.
Note: the chicken will need to rest about 15 mins before cutting into it so the juices settle, so if you think the veggies need a little more time and you don’t want to over cook the chicken, remove the chicken from the roasting pan and place on a plate or carving board to rest and return the veggies to the oven until they are done.
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