One Pan Rosemary Whole Chicken & Veggies

One Pan Rosemary Whole Chicken & Veggies

There’s nothing more easy or comforting than a whole roasted chicken. Perfect for a weeknight or weekend dinner, Grass Roots' chickens come ready to roast with the legs already trussed and the wing tips clipped. To make this delicious meal, simply throw all of your chopped veggies into an oven-safe pan or dish and nestle the chicken on top. Pop it in the oven and in no time you’ll have a meal that’s sure to please.

Recipe created by our partner Priscilla Cooks

    Ingredients

    Butternut squash, cubed
    3 1/2 cups
    Celery, chopped
    4 stalks
    Red onion
    1/2
    Fresh rosemary, chopped
    2 Tablespoons
    Butter, softened
    3 Tablespoons
    Avocado oil
    1 Tablespoon
    Fresh rosemary
    4-6 sprigs
    Kosher salt
    1 teaspoon

    Utensils

    • Roasting dish
    • Meat thermometer

    Instructions

    Preheat your oven to 400°F. Toss your chopped vegetables in the avocado oil with a pinch of salt and pepper. Lay them at the bottom of your braising pan or baking dish. In a small bowl, combine the butter, rosemary, garlic, black pepper and salt.

    Pat your chicken dry, then rub the butter mixture all over the chicken. Nestle the chicken breast side up into the pan so the chopped vegetables are scattered all around it. Place a few sprigs of fresh rosemary.

    Place the pan in the oven for 45 minutes. Reduce the heat down to 375°F and roast until the internal temperature reaches at least 165°F in the thickest part of the breast and thigh. For a more foolproof, no-fuss option, use a meat thermometer that has a probe so you can keep the metal probe in the meat while it’s cooking.

    Remove the pan from the oven and allow the chicken to rest for about 10 minutes before slicing or cutting into pieces. Spoon the pan juices and roasted vegetables on top of your sliced chicken and enjoy!

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