This weekend in South Florida was a rainy damp weekend, which wasn’t the best weather for photographing food, but it was a weekend that called for a Pre-Thanksgiving like meal.  With the weather being rainy and gloomy out and seeing all the snow falling up north it put me in the mood for a homey and comfy meal.  My local Whole Foods had free-range, grass-fed, hormone free roasting chickens and I jumped at the chance to use these for my Sunday “comfy” meal.    After all nothing says “home, sweet home” like the aroma’s of a chicken roasting in the oven.  Another benefit to roasting a chicken is we have left-overs for the week for lunches or dinners.  Bonus for me!  You can do arrange of different seasonings on your chicken, the variations are limitless.  For our bird on Sunday I used a honey, rosemary, and cayenne pepper mix.  But this is totally optional.  Either way, this is the perfect fall/winter dinner…and Paleo!

I hope everyone had a happy and safe Halloween yesterday!  We had a wet one but still got the parade at school in and some trick or treating…but trick or treating was inside at our local Whole Foods.  great idea if your wanting the kids to get some healthy treats in their trick or treat bag instead of the traditional candy.  The girls ended up with apples, Pirate Booty, dark chocolate, and some other great (and gluten-free) snacks.  Thanks Whole Foods!  The girls had a great time and we all stayed dry.

Enjoy the chicken and vegetables and I’ll be back later this week to share the brussel sprout recipe you see on the plate in this post.  I’m traditionally not a brussel sprout girl, but let me tell you….add bacon and it can change your thoughts on the brussel sprout!  See back here soon.

Roast Chicken and Vegetables

Print Recipe

3 carrots, cut into thirds and halved

1 small butternut squash, peeled seeded and cubed

1 small sweet onion, cut into 6 wedges

3 tablespoons olive oil

1 free-range chicken (about 4 to 5 pounds)

1 lemon, quartered

3 fresh rosemary sprigs

3 fresh sage sprigs

3 fresh thyme sprigs

4 cloves garlic, peeled and smashed


Preheat oven the 425 degrees.

Put the carrots, butternut squash, and onion in a large bowl and toss with 1 tablespoon olive.  Season with salt and pepper to taste.

In the center of a 9 x 13-inch glass baking dish place 3 smashed garlic cloves.  Set aside.

Remove the neck and giblets from the cavity of the chicken and discard.  Rinse the bird under cold water and pat dry.  Place the chicken breast side up, in the center of the 9 x 13-inch baking dish on top of the garlic.  By placing the garlic under the chicken it will prevent it from burning.  Brush the chicken with 2 tablespoons olive oil.  Season cavity and skin with salt and pepper to taste.  Place 2 lemon quarters, 2 rosemary sprigs, sage, thyme, and 1 garlic clove inside the cavity of the skin.  Then spread the vegetables around the chicken to the edges of the baking dish.

Roast chicken and vegetables for 45 minutes.

Optional: While the chicken is roasting in a small dish stir together 1 tablespoon honey, 1 sprig rosemary chopped, and 1/4 teaspoon cayenne powder.  This can be used to brush on the chicken after the first 45 minutes of roasting.

Remove the dish from the oven.  Using tongs, tilt the chicken, pouring the juices onto the vegetables, and shake to coat.  Baste the chicken with the pan juices and brush the chicken with honey rosemary mixture if using.  If the bird is browning too quickly, cover with aluminum foil.  Continue roasting until the chicken is deep golden brown and the juices run clear when the tip of a knife is inserted into the thigh joint, or an instant-read thermometer inserted into thigh, away from the bone, reads 170 to 175 degrees, about 20 to 25 minutes.

Transfer the chicken to a platter, cover loosely with aluminum foil, and let stand for 10 to 15 minutes before carving.

Toss the juices with the vegetables.  You can eat the vegetables alongside the carved chicken or you can place everything in a food processor (even pan juices) and puree to make an amazing mash.  Sprinkle in some cinnamon and nutmeg for an extra touch to the puree.  Above is a picture of the vegetables pureed into a vegetable mash.

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6 Responses to Roast Chicken and Vegetables

  1. WOW~ such great photography! :) Looks delish!

  2. […] Serve along side dish of choice.  I served it along Roasted Chicken with Vegetables. […]

  3. […] Serve along side dish of choice.  I served it along Roasted Chicken with Vegetables. […]

  4. […] be at the Lynchburg Bridal Expo so this is quick and easy if prepared ahead of time!) Dinner: roasted whole chicken with vegetables (onions, carrots, broccoli) (plus rice for […]

  5. Jill says:

    Do you put the onion and garlic in the food processor too for the mash?

  6. MDelicious says:

    Hi Jill! Yes, place onion and garlic in there for that extra burst of flavor. :)

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