Recipe: Roasted Chicken and Vegetables

If there is one thing I appreciate more since having a baby, it’s the one-pan meal.  Kitchen gratification now equals a quick prep session, toss in a pan, and pop in the oven while I walk away.  This roasted chicken and vegetable dish I’ve created is just that.  And while roasting a whole chicken may sound daunting, or even time consuming, trust me, it’s a lot easier than you think.  Not to mention, refined enough for you, simple enough for kids and soft enough for babies.  This truly is a classic dinner you can prepare for years to come that families of all ages can enjoy together.

Roasted Chicken with Vegetables

9 months + up 

Serves 2 adults and 2-4 kids 

• One 4 to 4 1/2 lb. chicken
• Salt and freshly ground black pepper
• 1/4 cup canola oil
• 3 garlic cloves, peeled
• 6 thyme sprigs
• 1 small yellow onion, peeled and cut into quarters
• 1 small lemon, cut in half
• 1 lb. carrots, peeled and chopped
• 1 lb. small potatoes (I like to use a mixture of white, red and purple-skinned), cut in half
• 2 tablespoons unsalted butter, cut into small squares

Remove chicken from fridge 1-2 hours before cooking, you want it as close to room temperature before cooking as possible.

Preheat oven to 475.

Rinse and pat the chicken dry; season generously with salt and pepper, then rub with 2 tablespoons of the oil.  Stuff the garlic, 3 thyme sprigs, 1/2 of the onion and both lemon halves into the cavity of the chicken.

Combine the carrots and potatoes in a large bowl with the remaining onion, thyme sprigs and oil.  Sprinkle with additional salt and pepper.  Toss to combine.  Place in a roasting pan. Nestle the chicken into the center of the vegetables.  Place pats of butter over the top of the chicken.

Place in oven and roast 25 minutes.  Reduce heat to 400, stir vegetables, and cook an additional 45 minutes or until a meat thermometer registers at 165.  Remove from oven, tent with foil and let rest for 10 minutes.  Carve and serve with the roasted vegetables.

**For babies under 12 months, pulse chicken and vegetables in food processor until desired consistency.