Roasted Herbed Chicken with Vegetables

One of my favorite meals to make when I have friends over for dinner is roasted chicken. It is so easy to make and it is always a crowd favorite. It's also an easy clean up because it is a one pot meal and if you add vegetables and a starch, you have a well rounded meal.

Since all of my roommates were away this weekend, I decided to invite one of my best girlfriends over for dinner. I thought that it would be the perfect opportunity to whip up this meal so we could catch up and have a filling dinner before our night out!

Here is how I did it:

Roasted chicken and vegetables: 
- 1 whole chicken
- 1 pound of carrots
- 1 head of garlic
- 1 large onion
- 3 tbs olive oil
- 2 tsp rosemary
- 1 tsp thyme
- 1 lemon
- Salt and pepper

Garlic roasted red potatoes:
- 1 pound red potatoes
- 2 cloves of garlic
- 1 tsp thyme
- 1 tsp rosemary
- 2 tbs olive oil

Honey dijon dipping sauce:
- 1 tbs dijon mustard
- 3 tbs olive oil
- 1/2 tbs honey

Preheat your oven to 375 degrees. Rinse the chicken and pat dry with a paper towel and place in a glass baking dish. Drizzle 1 tbs of olive oil and sprinkle salt and pepper over the chicken. Chop up 1/2 tsp of thyme and 1 tsp rosemary and sprinkle over the chicken as well. Cut a lemon in half and place inside of the chicken with some extra thyme and rosemary. Set to the side.

Peal and cut carrots 1 inch in thickness and cut up your onion to the same size. Peal all of your garlic and place in a bowl and drizzle the remaining olive oil, salt and pepper and the remaining herbs. Place the vegetables around the chicken and place in the oven. Cook for 60 minute to 90 minutes until the chicken is 165 degrees internally.

While the chicken is cooking, clean and dry your potatoes. Cut the larger potatoes in half so that they are all approximately the same size. Place in a bowl and add, salt and pepper and herbs. Heat up a pan with the olive oil and sauté garlic until golden. Add the potatoes and saute for 5 minutes. Place the potatoes in the oven and cook with the chicken. 

Once the chicken is cooked, take it out of the oven and cover with tin foil for 5 minutes so that the juices can disperse evenly. Mix all of the ingredients together for the honey dijon mustard sauce and serve it on the side of the potatoes. Cut the chicken up and serve with the potatoes. 

This meal is so easy to make and so filling! I recommend that once you eat all of the meat from the chicken, save the carcass and make homemade soup! 

Anne