Roast Chicken and Vegetables

Roast Chicken and Vegetables

Roast Chicken and Vegetables

by December 26, 2014 0 comments

It’s the Christmas season! Happy Holidays people :D Let’s try a new recipe “Roast Chicken and Vegetables” that your family & guests will keep smiling and talking about long after this festive season!


Roast Chicken and Vegetables


– 2 tablespoons unsalted butter

– about 20 pieces of small new potatoes

– about 6 medium-sized carrots

– 2 tablespoons olive oil

– kosher salt and black pepper

– about 1- 2 kg chicken

– 1 lemon

– 8 sprigs fresh thyme kitchen twine and

– kitchen shears



– Place the butter on a plate and set it aside to soften.

– Heat oven to 425 degree F and begin preparing the vegetables.

– Scrub the potatoes.

– Peel the carrots,

– Halve the carrots lengthwise,

– cut them crosswise into 2-inch pieces.

– Place the vegetables in a large roasting pan or baking dish and toss with the olive oil, half teaspoon salt, and one quarter teaspoon pepper.

– Remove the neck and the bag of giblets from inside the cavity of the chicken and discard them.

– Pat the chicken dry with paper towels.

– Prick the lemon several times with a sharp paring knife

– Place pricked lemons in the chicken cavity with the thyme.

– Rub the outside of the chicken with the softened butter

– Then season with ?teaspoon salt and ?teaspoon pepper.

– Tie the legs of the chicken together with kitchen twine.

– Place on top of the vegetables in the roasting pan.

– Put the chicken in the oven and roast until the vegetables are tender, the chicken is golden brown, and the juices run clear when the thigh is pierced with a fork, 65 to 75 minutes.

– If you use an instant-read thermometer, it should register 73*C/165*F when inserted in the thickest part of the thigh.

– Let the chicken rest for at least 10 minutes before carving.

– Using kitchen shears, cut the chicken into pieces.



  • kosher (or koshering) salt is simply a type of edible salt with larger granule sizes than that of the common table salt.
  • black pepper is a variety of pepper we popularly refer to as Cameroon pepper here in Nigerian and simply as black pepper in most other parts of the world. It is a very healthy spice for cooking. check 9jafood out for more on black pepper and other healthy food spices ;)



What’s the Nutritional Information of this recipe?


Per Serving;

Calories = 598

Fat = 31 g

Sat Fat = 10 g

Cholesterol = 134 mg

Sodium = 672 mg

Protein = 41 g

Carbohydrate = 38 g

Sugar = 7 g

Fibre = 6 g

Iron = 4 mg

Calcium = 81 mg


Adapted from a post by Jenny Rosenstrach