Whole Roasted Chicken on a Bed of Root Vegetables

Page 22

Cuisine: North American | Course Type: Main Courses

(8 reviews)

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Recipe Review

This is one of the best roast chickens my husband and I have ever made--and one of the simplest recipes we've ever used! We put a 4 pound chicken in our le creuset pan on top of carrots, onion, and red potatoes (we didn't have the rest of the root vegetables). When the chicken came out, the meat was extremely tender and juicy. The potatoes were soft, the carrots still had some crunch, and the onions had caramelized. The meal was wonderful!

There weren't a lot of drippings in the pan with this recipe, but I was able to make a simple gravy with the drippings and it was very flavorful. We had some chicken left from this meal and the leftovers were great.

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