Roast Chicken & Vegetables

Roast chicken is a must in any cook's arsenal. Here's a fail proof method that delivers an evenly cooked, juicy bird with crispy skin!

INGREDIENTS:
2 - 3 large carrots, chopped
2 - 3 medium potatoes, chopped
2 - 3 medium leeks, chopped
2 - 3 ribs celery, chopped
2 TBSP light olive oil
1 ½ tsp dried thyme
1 ½ tsp dried rosemary
Kosher salt
Freshly ground black pepper
1 4lbs chicken, washed, dried, and brought up to room temperature for 30 min.
Butcher’s twine

Preheat the oven to 450F.

Ensure that all of the vegetables are chopped to the same size so that the all cook evenly. In a large mixing bowl, add in the carrots, potatoes, leeks, celery, olive oil, dried thyme, dried rosemary, 1 tsp Kosher salt, and 1 tsp freshly ground black pepper. Toss to combine.

Thoroughly wash and dry the chicken inside and out. Season very generously inside and out with Kosher salt and freshly ground black pepper. Truss the chicken. 

Set a large, oven safe sauté pan over high heat for 2 minutes. Add in the vegetables and sauté for 3 - 5 minutes mixing occasionally. Place the bird on top of the vegetables and place the pan into the center of a 450F for about 1 hour or until the internal temperature reaches 165F. Once finished, remove from the oven and let the chicken rest for a minimum of 10 minutes.