Cassie’s Ruminations

Roasted Chicken

Here’s an old fashioned traditional Sunday dinner: a chicken roasted with potatoes and carrots. I also served some sautéed zucchini and roasted sweet dumpling winter squash. It takes a while to cook, but a lazy Sunday afternoon is perfect for that.

Chicken Roasted with Potatoes and Carrots
Serves 4-6

1 whole chicken, 4-5 lbs
4 medium yukon gold potatoes, cubed
12 baby carrots
1 tbsp kosher salt
1½ tsp black pepper
1 tsp dried thyme
1 tbsp olive oil

Preheat the oven to 375 degrees.

Rinse the chicken inside and out and remove any giblets. Pat dry and set aside.

Cube the potatoes and place them in a high-sided baking pan that has been sprayed with nonstick spray. Scatter the carrots on top. Mix the salt, pepper, and thyme. Drizzle ⅓ of the olive oil over the potatoes and carrots and sprinkle ⅓ of the seasoning mixture over the top. Place the chicken on top and rub all over with the remainder of the olive oil and then with the remainder of the seasoning mixture, placing some under the breast skin. Tuck the wing tips under the legs to keep them from getting too brown.

Cook for 1½ hours or until the internal temperature at the thickest part of the breast is about 170 degrees. Let rest for 10 minutes before carving.