Roast Chicken w/Vegetables

Roast Chicken w/Vegetables

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4-5lbs whole chicken
1-1/2 cups baby carrots
1 large yellow onion coarsely chopped
1 tablespoons Olde Thompson Minced Garlic
1 tablespoon Olde Thompson Granulated Garlic
3 lbs small red potatoes, scrubbed
10-15 brussel sprouts cut in half (optional)
1- 1/2 c white wine
2 tablespoons butter
2 teaspoons Olde Thompson Sea Salt
1 teaspoon Olde Thompson Malabar Pepper
2 teaspoons Olde Thompson Rustic Tuscan Seasoning Rub


Preheat oven to 375°F.

Wash and dry chicken. Stuff with 1/2 cup baby carrots, 1 tablespoon minced garlic and 1/4 Vidalia onion. Soften butter and smear it all over the chicken. Place in roasting pan with potatoes, remaining onion and carrots, evenly in pan around the chicken. Pour wine all over chicken and potatoes. Season with salt, pepper, rustic tuscan seasoning, minced garlic, and granulated garlic (to taste). Cover tightly with foil.

Roast 1 1/2 hours. Uncover; baste potatoes and chicken. Roast for additional 1/2 hour to 45 minutes or until chicken is tender and nicely browned.