This chicken hit the spot, with plenty of leftovers for lunches in the following days.
Whole Roast Chicken
This chicken hit the spot, with plenty of leftovers for lunches in the following days.
Servings: 4
Calories: 324kcal
Ingredients
- 1 whole roasting chicken (about 6 pounds)
- ¼ cup olive oil, divided use
- 1 cup carrots coarsely chopped
- 1 onion, cut into large chunks
- 4-6 garlic cloves, peeled and crushed
- ½ cup fresh parsley chopped
OPTIONAL ADDITIONS
- large chunks of potatoes, beets, parsnips, and/or turnips
Instructions
- Heat oven to 350 degrees and move racks if needed to accommodate a large roasting pan.
- Brush chicken with some of the olive oil, then coat thoroughly with coarse salt and pepper. Place chicken, breast up, in a deep roasting pan.
- In a bowl, combine carrots, onion, garlic, and parsley (and any optional ingredients). Add remaining olive oil to coat all surfaces, along with coarse salt and pepper to taste. Transfer vegetables to the pan alongside the chicken. Wrap in foil and let cook 1 hour.
- Remove foil and stir vegetables. Baste (spoon the rendered fat from the bottom of the pan over the chicken). Replace the foil and let cook for 20 minutes.
- Remove foil; baste, Continue to roast, uncovered, in oven until chicken has cooked thoroughly, about 90 minutes in total. Juices will run clear, outside skin will be nicely crisp, and the chicken will be tendred to the touch.
Notes
Thomas, Biju & Lim, Allen (2011) The Feedzone Cookbook – Fast and Flavorful Food for Athletes Velo Press
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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