Nothing says fall more to me than the warm flavors of a beautifully roasted chicken. The aromas that linger throughout the house as it bakes in the oven makes me want to put on a comfortable sweater, curl up with a good book, and take it all in. 

 

I love this simple recipe because it gives us plenty of extra chicken to add to other dishes throughout the week. Plus, all the roasted vegetables are not only delicious on their own but also great to use in salads and soups. 

Yield 5 servings

 

1 - 5lb. Whole chicken, Organic Free Range or pastured 

3 Tbsp Olive oil  

1 Tbsp fresh thyme, chopped

1 Tbsp fresh sage, chopped

1 Tbsp fresh oregano, chopped

2 tsp fresh rosemary, chopped

⅓ cup fresh parsley, chopped 

3 cloves garlic, finely chopped

1¼ lb. C sized potatoes (approximately 1.5 inches each in diameter)

1½ lb. Brussels sprouts, end cut off and sliced in half lengthwise

4 large carrots, peeled and sliced into two-inch pieces 

Salt and pepper 

 

Preheat oven to 375℉

 

In a large 9 x 13-inch ovenproof pan, pour 1 Tbsp of olive oil and brush the oil over the bottom and side of the pan. 

 

Rinse the chicken thoroughly and remove the neck and any other additions that are placed in the cavity. (You can use those to your liking in another dish or toss them out.) Pat the chicken dry with a paper towel and place it in the baking dish. 

 

Combine all the chopped herbs and the garlic in a small bowl. Drizzle the remaining 2 Tbsp of olive oil over the chicken and brush it over the skin until it is fully coated on the topside. Sprinkle the herb garlic mixture over the top and sides of the chicken and season with salt and pepper. 

 

Place all the vegetables around the chicken in the dish and bake uncovered for 1½-2 hours or until the meat thermometer reaches 180℉ in the thigh muscle without touching the bone. 

 

Allow the chicken to rest for twenty minutes, carve, and serve.

 

Just Salt It, and enjoy!