Roast Heritage Chicken with Carrots
Here is a great recipe for a whole roasted chicken with carrots, garlic, and onions!
Adapted from Saratoga Farmers Market
Ingredients
Whole heritage chicken
2 Tbls melted butter
Salt and pepper
1 large yellow onion*, thickly sliced
4 carrots* cut into 2-inch chunks
1 bulb of garlic*, split into cloves
Olive oil
Instructions
- Preheat the oven to 300F.
- Remove chicken from refrigerator and allow to warm to ambient temperature.
- Rinse, remove any leftover pin feathers, and pat the outside dry. Liberally salt and pepper the inside of the chicken. Brush the outside of the chicken with butter and sprinkle with salt and pepper. Cover the breasts loosely with aluminum foil to prevent the meat from overcooking. Place the onions, carrots, and whole garlic cloves in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken covered, breast up for 30 minutes per pound. The juices will run clear when you cut between the leg and the thigh. Remove the chicken to a platter and cover with aluminum foil and allow to rest. If the carrots aren’t tender, continue roasting until tender. You want the bird to be 135F, over cook and it dries out.
