Monday, February 14, 2011

Garlic Roasted Chicken and Vegetables

Garlic Roasted Chicken and Vegetables

2  whole chickens, approximately 3 pounds each
8  medium-sized potatoes, skin on, quartered
3 sweet bell peppers, various colors, roughly chopped
12 cloves of garlic, whole, peeled
1 medium onion, roughly chopped
1 lemon, quartered and seeded
several sprigs of fresh thyme
olive oil
salt and pepper to taste

Place quartered potatoes, chopped peppers, 8 whole cloves of garlic, and chopped onion in a large roasting pan. Drizzle olive oil over the vegetables and sprinkle with salt and pepper.  Toss to coat.

Rinse and pat dry the chicken.  Rub butter all over the chicken, rubbing some of it under the skin around the breast meat.  Sprinkle with salt and pepper in both the cavity and outside of the bird.  Place a pat of butter in each cavity, add sprigs of fresh thyme, two quarters of lemon and two cloves of garlic in each chicken cavity.

Roast in a preheated 400 degree F. oven for approximately 70 to 80 minutes.  Basting occasionally.  Roast until chicken juices run clear, meat is cooked through, and potatoes are tender.

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