Roast Chicken & Root Vegetables
Photo by: Jim Franco
Put the bird in the oven and help your little ones with their homework
ingredients:
1 chicken, 4½ to 5 lbs
4 Tbsp butter, melted
1 Tbsp dried rosemary
2 tsp salt
1 tsp black pepper
1 whole lemon, 2 holes poked through rind
1 lb baby new potatoes
12 baby carrots, lightly peeled or scrubbed
4 parsnips, peeled and halved lengthwise
1 cup chicken broth
directions:
1. Preheat oven to 450˚F. Remove giblets and neck. Rinse chicken, drain, and pat dry with paper towels. In a large bowl, combine butter, rosemary, salt, and pepper. Toss well.
2. Place lemon inside the cavity of the bird. Tie legs together.
3. Put potatoes, carrots, and parsnips on bottom of a roasting pan. Rub butter mixture on chicken; place bird on top of vegetables. Add broth to pan.
4. Cover with foil; roast 20 minutes. Remove foil and baste with broth, cooking 80 minutes more. Chicken is done when a meat thermometer inserted in the thigh reads 175°F to 180°F.
