Classic Roast Chicken with Root Vegetables
Prep
15-30 MINS
Total
1 HR 45 MIN
Servings
6 Servings
Ingredients
3/4
cup
2
tbsp
chopped fresh thyme
1
tbsp
chopped fresh rosemary
2
tbsps
oil
2
cloves
garlic, minced
2
cups
cut-up carrots, parsnips and turnips (bite-size pieces)
1
tsp
pepper, divided
1
whole
chicken (3-1/2 lb./1.6 kg)
Diana Sauce
Sauce Rib & Chicken
Instructions
Step 1
Heat oven to 425°F.
Step 2
Mix barbecue sauce, herbs, oil and garlic until blended. Reserve half the barbecue sauce mixture for later use.
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.
Step 4
Bake 20 min. Reduce oven temperature to 350°F.
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.
Step 6
Bake 1 hour or until chicken is done (165º), stirring vegetables and basting chicken occasionally with remaining barbecue sauce mixture.
Step 7
Transfer chicken to cutting board, reserving vegetables and sauce in pan; cover chicken loosely with foil. Let stand 10 min.
Step 8
Carve chicken; place on platter. Use slotted spoon to transfer vegetables to platter. Spoon pan sauce over chicken and vegetables.
