Roast Chicken and Vegetables with Gremolata Butter

By cirql8or

Recipe courtesy Rita Mathsen, White Plains, NY

Ingredients

• 1 (5-pound) roasting chicken
• Essence, recipe follows
• 4 baking potatoes
• 1 large sweet onion
• 18 baby carrots
• Olive oil
• 2 lemons
• 6 garlic cloves
• 1 bunch fresh parsley
• 2 sticks unsalted butter, at room temperature

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Thoroughly season the inside and outside of the chicken with Essence. Cover the bird and return to the refrigerator for 1 hour to marinate.

Preheat the oven to 325 degrees F.

Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan. Place the cake pan on top of a pizza pan or other flat pan with a small rim to catch any fat or juices which might escape.

Roast the chicken for 2 to 2 1/2 hours (depending on your oven) until it's a beautiful coppery brown. Meanwhile, cut the potatoes in half widthwise. Place flat side down and have your child cut the halves in half. Repeat so that each potato is cut into 8 wedges. Place in a casserole dish. Repeat the process with the onion. Add the baby carrots. Drizzle veggies with some olive oil and Essence and toss. Cover and place in the oven after the chicken has been cooking for 1 hour.

When chicken is done, remove from oven and let rest for 10 minutes.