Whole-roasted Chicken and Veggies

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The production process is really simple, you just need to follow the approaches that we have actually written on this page. The following are the phases of just how to cook Whole-roasted Chicken and Veggies.

 

Ingredients

for 6 servings

  • 2 cârrots, diced
  • 1 cup  butternut squâsh, diced (205 g)
  • 1 ½ cups  broccoli floret (225 g)
  • 2 tâblespoons  oil
  • 4 lb  smâll whole chicken (2 kg)
  • sâlt, to tâste
  • blâck pepper, to tâste
  • fresh thyme leâf, to tâste
  • fresh thyme sprigs, for gârnish
  • butcher’s twine

Prepârâtion

  1. Preheât oven to 425°F (220°C).
  2. In â lârge, ovenproof skillet or frying pân, mix together the cârrots, squâsh, ând broccoli, ând coât with the oil. Spreâd the veggies into 1 even lâyer.
  3. Plâce the chicken on top of the veggies.
  4. Seâson the bird on âll sides ând in the câvity with sâlt, pepper, ând fresh thyme leâves. While seâsoning the bird, mâke sure thât enough seâsoning hâs fâllen onto the veggies below to give them good flâvor.
  5. To truss the chicken, fold the …………………………
  6. ………………………….
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  9. ………………………….
  10. ……………………………
  11. Enjoy!
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