A Bird In The Pan
There’s a reason that whole, roasted chicken is a reliable, go-to dish for so many of us. It’s a simple, one-pan entrée that’s convenient, delicious and easy on the pocketbook. Add some fresh, seasonal veggies to the pan and you’ll have a complete meal ready to serve with minimal effort. Keep it interesting by varying the vegetables and seasonings, and it’ll feel fresh and new every time.
Of course, better chicken makes a better meal, so make sure you start with a high-quality, bird like Mary’s Organic Air-Chilled Chicken, or local Ranger Free-Range Chicken. The flavor is superb, the meat is juicier, and your go-to weeknight dinner will quickly become a family favorite.
Herbed Roasted Chicken
- 1 whole chicken, 4-5 lbs
- 2 Tbsp olive oil
- 1 handful fresh thyme, rosemary, parsley or dill, chopped
- Salt and fresh pepper
- 1-1/2 Tbsp olive oil
- 1-1/2 lbs diced vegetables like potatoes, carrots, asparagus or onion
Let chicken stand at room temperature for 30 minutes. Remove giblets from cavity. Rinse chicken with cold water and pat dry.
Preheat oven to 450°. Brush chicken with oil. Sprinkle herbs, salt and pepper over entire chicken. Tie legs with twine and tuck wings beneath the body. Place in a rimmed baking dish.
Toss vegetables with olive oil. Add salt and pepper to taste. Place vegetables around chicken. Reduce heat to 350°. Roast for 60 minutes, then insert a thermometer in the breast. When thermometer reads 165°, remove chicken from oven and let sit for 30 minutes prior to serving.