This is one of my families favorite fall meals. It fills the house with the aroma of a french bistro. I cover the chicken in Herbs De Provence, salt, pepper and garlic. The root vegetables are tossed with olive oil and the same seasonings. The chicken cooks on top of the veggies for about an hour or so and then it’s yumm time. I hope you enjoy the recipe. It’s an original.
Roast Chicken and Root Vegetables
recipe by ME!!
1 2-3 pound whole chicken
1 butternut squash, peeled and cut into 2 inch chunks (you can take a short cut here and purchase the squash already peeled and cut)
1 med. red onion, chopped into chunks
3 garlic cloves, quartered
2 cloves pressed garlic
2 pounds red potatoes cut into 2 inch chunks
Herbs de Provence
salt and pepper ( I use kosher salt and freshly ground pepper)
Place chopped, onion, squash and potatoes into the bottom of a 9×13 pan. I use a stoneware. Sprinkle with olive oil, chopped garlic, herbs, salt and pepper. Toss to coat. Place chicken on top of veggies. Use 1 tablespoon of olive oil and rub the chicken down. Rub with pressed garlic, herbs, salt and pepper.
Place in the oven at 350 degrees for 60-90 minutes until the juices of the chicken run clear. Serve and enjoy.
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