Whole roasted chicken with vegetables
Description
We roughly chop all the vegetables and place them on a baking tray, add rosemary and thyme, along with vegetable oil, then mix well. Prepare the chicken for baking by coating it with butter, sprinkling with spices, and stuffing with lemon and garlic. Bake the dish in the oven for 60–80 minutes, until the meat and vegetables are fully cooked. Good luck!
Instructions
- 1
Step 1
Grease the baking sheet with vegetable oil and preheat the oven to 200 degrees. Coarsely chop the potatoes and carrots. Cut the corn into several pieces. Slice the onion into wedges, peel and separate the garlic. Arrange all the vegetables onto the baking sheet.
- 2
Step 2
Now spray the vegetables with oil, add salt and pepper, as well as thyme and rosemary sprigs. Mix well.
- 3
Step 3
Rinse the chicken and remove any excess parts. Slide the butter under the chicken skin and spread it evenly. Use some of the butter to coat the outside and sides of the chicken. Season the inside and outside of the chicken with salt and pepper. Cut a lemon into wedges and stuff the chicken with them, adding a few garlic cloves and sprigs of rosemary and thyme.
- 4
Step 4
Place the chicken on top of the vegetables (breast side down). Bake in the oven for 60–80 minutes. After 45–50 minutes, carefully turn the chicken over for even cooking.