Classic Roast Chicken with Root Vegetables

Instructions

1. Step 1

   Heat oven to 425°F.

2. Step 2

   Mix barbecue sauce, herbs, oil and garlic until blended. Reserve half the barbecue sauce mixture for later use.

3. Step 3

   Combine vegetables in large bowl. Mix remaining barbecue sauce mixture with 1/2 tsp. pepper. Pour over vegetables; toss until evenly coated. Spread onto bottom of roasting pan sprayed with cooking spray.

4. Step 4

   Bake 20 min. Reduce oven temperature to 350°F.

5. Step 5

   Spoon vegetables to side of roasting pan. Place chicken, breast side up, in centre of pan; sprinkle with remaining pepper. Remove half the reserved barbecue sauce mixture; set aside. Brush chicken with remaining barbecue sauce mixture.

6. Step 6

   Bake 1 hour or until chicken is done (165º), stirring vegetables and basting chicken occasionally with remaining barbecue sauce mixture.

7. Step 7

   Transfer chicken to cutting board, reserving vegetables and sauce in pan; cover chicken loosely with foil. Let stand 10 min.

8. Step 8

   Carve chicken; place on platter. Use slotted spoon to transfer vegetables to platter. Spoon pan sauce over chicken and vegetables.