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Whole Chicken Roast w/ Veggies


  • Whole Chicken

  • Diced Potatoes (7)

  • Half Cut Onions (half an onions worth)

  • Broccoli Florets

  • 4 Fresh Rosemary Sprigs

  • Butter

  • Garlic Cloves (2)

  • Sea Salt

  • Paprika

  • Black pepper

  • Cumin

  • Garlic Powder

Pull out your largest glass pan & butter the bottom. Pre-heat your oven to 375. Place chicken in the middle and pull off skin from muscle & remove the neck. Place butter pieces beneath skin, put rosemary sprigs, more butter pieces & garlic cloves inside chicken. Toss potatoes & cut onions in bowl and lighting cover with olive oil. Add spices - garlic powder, pepper, & sea salt & place then place veggies around your chicken. Put broccoli on top and season w/ just salt. Season chicken with garlic powder, salt, pepper, paprika, & cumin. Cook uncovered for 1 hour to 1 hour 15 minutes depending on bird size - let internal temperature reach 165. Serve w/ your best homemade bread topped with butter & salt.

This meal usual feeds myself & my fiancé that night - and lunches for the following day. This meal fills up your home with a warm and cozy smell :)

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