David Liederman's Roast Chicken And Vegetables

1. 1

   Wash and dry the chicken well.

2. 2

   In a shallow dish big enough to hold the chicken, combine the olive oil, garlic and thyme.

3. 3

   Add the chicken and baste with the oil, garlic and thyme.

4. 4

   Cover and refrigerate for at least 3 hours, and up to 24 hours, basting occasionally and turning to marinate evenly.

5. 5

   Ten minutes before cooking, preheat the oven to 450 degrees and remove the chicken from the refrigerator.

6. 6

   Pour the marinade in a large cast-iron pan.

7. 7

   Line the bottom of the pan with the carrot slices.

8. 8

   Season the chicken inside and out with the salt and pepper and place on top of the carrots.

9. 9

   Strew the onions and potatoes around the chicken.

10. 10

    Place the pan in the oven and roast for 50 to 55 minutes, or until a meat thermometer reaches between 158 and 160 degrees when inserted in the thigh.

11. 11

    Remove from the oven and allow the chicken to rest for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.