Whole Roasted Chicken

Recipe Name: Whole Roasted Chicken

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• prep time: 15 minutes
• cook time: Roast at 450 degrees for about 60 minutes; additional 10-15 minutes to get veggies crispy
• Servings: 6-8
  
  Ingredients:**
  • 5 lb organic whole chicken seasoned with salt and pepper (preferably a day ahead)
  • head of garlic with cloves chopped in half
  • 1 lemon cut into 4 pieces
  • rosemary sprigs
  • 1/2 cup olive oil (enough to pan fry chicken and coat veggies)
  • Assortment of roasting veggies cut into small cubes: sweet potato, gold beets, carrots, red onion. Enough to cover bottom of sheet pan
• Instructions:
  • Kids Prep: After adult has pan fried the chicken and let cool, kiddo can stuff the chicken with garlic, lemon, and rosemary. Wash hands thoroughly after touching chicken. Kids can also assist with layering veggies on sheet pan and coating in olive oil. A basting brush would be a fun tool to make sure each veggie has oil on it.
  • Adult Prep: Season chicken ahead of time. On high heat in cast iron skillet with oil, pan fry chicken on both sides for a few minutes. Preheat oven to 450 degrees. Supervise kid stuffing the chicken. Chop veggies and supervise as kid layers veggies and coats in olive oil. Roast according to cook time above. Once the chicken shows clear juices, set aside and roast veggies for an additional 10-15 minutes at 500 degrees so they caramelize in the juices.
• Wine Pairing: Pinot Noir
• Notes: Worth the effort so you have leftovers for a few nights! Shred the chicken and make into asian lettuce wraps or tacos for the next few nights.