The Best Ever Christmas Roast Chicken and Veggies Recipe

Are you looking for a great way to keep your family warm and well fed this winter?  Is chicken a popular dish in your house and you want a new way to prepare it?  Look no further.  This roast chicken and vegetables recipe is certain to please even the pickiest members of your household, and provide plenty of tasty leftovers for the week’s meals.

To make this chicken recipe, you will need:

1 whole chicken (4-5 pounds)
1 lemon
2 sprigs of rosemary
10 halved small red potatoes
2 large chunked carrots
1 wedged yellow onion
1 peeled and chunked yam
1 cup chicken broth
1 cup white wine
2 tablespoons extra-virgin olive oil
Salt and pepper to taste

Start by preheating your oven to 425.  Pierce the lemon a half-dozen times with a fork and place it into the cavity of the chicken with the rosemary sprigs.  Use butcher’s twine to truss the chicken and place into a roasting pan breast side up. 

Next. arrange your potatoes, onion, carrots, and yam around the chicken and add your wine and broth over the chicken and the veggies.  Drizzle the chicken with oil, add salt and pepper to taste, and cover tightly with foil. 

Roast the chicken for 30 minutes in the oven, then reduce heat to 350.  Remove the foil and keep roasting for 90 more minutes, basting periodically.  When done, transfer the chicken to a platter for 20 minutes and cover the veggies, cooking them for 20 minutes more.  Carve the chicken, serve with veggies, and enjoy!

This chicken roast is incredibly simple to make, but your family will think that you spent the whole day slaving over this delectable dish!