Sunday Roast Chicken With Vegetables Recipe

Name: Sunday Roast Chicken With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3-4 pound young preferably organic or kosher chicken; 2-3 small to medium onions; 1/2 lemon; 6 medium red potatos; 1 fennel bulb (or 2 teaspoons of fennel seeds); 2 large carrots; 6-8 garlic cloves; bunch of fresh thyme; freshly ground black pepper; kosher salt; olive oil; 1-2 tablespoons of butter; about a quarter cup of dry vermouth; water, white wine or no salt chicken stock; 1 tablespoon flour

Servings: persons

1 3-4 pound young preferably organic or kosher chicken
2-3 small to medium onions
1/2 lemon
6 medium red potatos
1 fennel bulb (or 2 teaspoons of fennel seeds)
2 large carrots
6-8 garlic cloves
bunch of fresh thyme
freshly ground black pepper
kosher salt
olive oil
1-2 tablespoons of butter
about a quarter cup of dry vermouth
water, white wine or no salt chicken stock
1 tablespoon flour

1
Preheat the oven to 425 degrees. Rinse and dry chicken and rub outside and inside cavity with the salt and pepper.
2
Cut lemon in half and onion in half and put these in the cavity.
3
Put a small handful of fresh thyme and 2 smashed garlic cloves in cavity. Tie legs with kitchen string.
4
Cut the potatoes in half, the onion and fennel in quarters, the carrots in 2 inch pieces and toss in olive oil salt and pepper, and some thyme. If using fennel seeds toss with vegetables instead of bulb.
5
Put the tossed vegetables in the roasting pan and place the chicken on top.
6
Place pan in the 425 degree oven and roast for 1 1/2 hours or until legs are loose and the bird is golden brown. Check the roast every 20 minutes or so to baste the chicken and toss the vegetables around so they don't burn.
7
Remove chicken from the pan to rest. Remove vegetables from pan and put in a separate serving bowl and cover to keep warm.
8
place roasting pan on stove top over a medium heat. Add vermouth, butter, flour, some water or no salt chicken broth or white wine, a few twigs of fresh thyme and make a roux.
9
Strain gravy.
10
Plate chicken, with vegetable and the gravy.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 3-4 pound young preferably organic or kosher chicken, 2-3 small to medium onions, 1/2 lemon, 6 medium red potatos, and more.

Yes, Sunday Roast Chicken With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sunday Roast Chicken With Vegetables

How did you like this recipe?

Frequently Asked Questions