Roast Chicken With Vegetables Recipe

Name: Roast Chicken With Vegetables Recipe
Ingredients: 1 (4 to 4 1/2) pound chicken; Kosher salt and freshly ground black pepper; 6 garlic cloves, smashed and peeled (smash with the side of a chef's knife, makes it easier to peel); 6 thyme sprigs; 3 medium rutabagas, peeled, trimmed, and cut into 1/4-inch wedges; 2 medium turnips, peeled, trimmed, and cut into 1/4-inch wedges; 4 medium carrots, peeled and cut in 2-inch segments; 1 small yellow onion, peeled, roots trimmed but kept intact kept intact, cut into quarters; 8 small red-skinned new potatoes; 1/3 cup extra virgin olive oil; 4 tablespoons butter, room temperature (spreadable)

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Impress your guests when you present this juicy roast chicken on a bed of root vegetables, served in a cast iron pan. It’s an easy one-pan roast chicken dish.

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Ingredients

1 (4 to 4 1/2) pound chicken
Kosher salt and freshly ground black pepper
6 garlic cloves, smashed and peeled (smash with the side of a chef's knife, makes it easier to peel)
6 thyme sprigs
3 medium rutabagas, peeled, trimmed, and cut into 1/4-inch wedges
2 medium turnips, peeled, trimmed, and cut into 1/4-inch wedges
4 medium carrots, peeled and cut in 2-inch segments
1 small yellow onion, peeled, roots trimmed but kept intact kept intact, cut into quarters
8 small red-skinned new potatoes
1/3 cup extra virgin olive oil
4 tablespoons butter, room temperature (spreadable)