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Herb Roast Chicken with Root Vegetables

By Luci Phillips


1 Tbsp finely chopped fresh rosemary and thyme

1 Tbsp olive oil

1 chicken (4 lb)

Salt and black pepper to taste

1 large potato

2 onions, quartered

4 large carrots, cut into chunks

How to Make It

Preheat the oven to 350

Next mix up the mixture of half the olive oil, rosemary, thyme, and garlic together.

Place the chicken in a baking pan and rub the mixture all over the chicken.

Mix the potatoes, onions, and carrots together and put in the baking pan around the chicken.

Roast about an hour at 350. You can turn it up then to 450 to brown the skin a bit more. The temperature should be 155.

Let stand for ten minutes before eating. Enjoy!


great photo under tree_edited.jpg

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