DAVID LIEDERMAN'S ROAST CHICKEN AND VEGETABLES

David Liederman's Roast Chicken And Vegetables image

Provided by Molly O'Neill

Categories dinner, one pot, roasts, main course

Time 1h15m

Yield Four servings

Number Of Ingredients 9

Ingredients

1 2 1/2-to-3-pound kosher chicken
1/2 cup extra-virgin olive oil
1 clove garlic, peeled and mashed
3 sprigs thyme
4 carrots, peeled, cut in half lengthwise and then across
2 teaspoons salt
1 teaspoon freshly ground black pepper
8 small roasting potatoes, scrubbed
4 small white onions, scrubbed

Steps:

Wash and dry the chicken well. In a shallow dish big enough to hold the chicken, combine the olive oil, garlic and thyme. Add the chicken and baste with the oil, garlic and thyme. Cover and refrigerate for at least 3 hours, and up to 24 hours, basting occasionally and turning to marinate evenly.
Ten minutes before cooking, preheat the oven to 450 degrees and remove the chicken from the refrigerator. Pour the marinade in a large cast-iron pan. Line the bottom of the pan with the carrot slices. Season the chicken inside and out with the salt and pepper and place on top of the carrots. Strew the onions and potatoes around the chicken. 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. Remove from the oven and allow the chicken to rest for 5 minutes before serving.

Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 43 grams, Carbohydrate 88 grams, Fat 60 grams, Fiber 13 grams, Protein 50 grams, SaturatedFat 13 grams, Sodium 1383 milligrams, Sugar 9 grams, TransFat 0 grams