Boyajian Family Roast Chicken
Serves 4-6
Ingredients:
- 1 Whole chicken, approx. 4-5 pounds
- 3 Tablespoons Boyajian Garlic Oil
- 2 medium Yukon Gold or red skin potatoes (peeled or unpeeled), cut into chunks approx. 1’’ – 1.5’’
- 2 medium carrots, peeled and cut into approx. 2’’ pieces, or 4 small slender carrots left whole (peeled or unpeeled)
- ½ fresh lemon, cut lengthwise into 2 pieces
- 1 teaspoon dry thyme
- Salt and pepper to taste
- Pre-heat oven to 400 F degrees
- Pat chicken dry inside and out with paper towel, then brush both inside and outside with 2 Tablespoons of Garlic Oil, salt and pepper
- Place thyme and lemon into the cavity of the chicken. Use kitchen twine to tie the legs together (optional)
- Place chicken in a roasting pan large enough to accommodate the chicken and vegetables to avoid overcrowding. Roast for 30 minutes.
- While the chicken is roasting, in a large bowl, toss the potatoes and carrots with 1 Tablespoon Garlic Oil, salt and pepper
- When the chicken has been in the oven for 30 minutes, remove the roasting pan and arrange the vegetables around the chicken and return to oven
- Roast for 10 more minutes and then lower the temperature to 375 F degrees, stirring the vegetables lightly and basting the chicken with juices from the pan
- Roast for an additional 20 minutes and then test chicken for doneness by inserting a thermometer in the deepest part of the thigh, which should read 165 F degrees. (total cook time should equal 15-20 minutes per pound)
- Remove chicken from roasting pan, leaving vegetables to continue cooking for an additional 10 minutes or until lightly browned or fork tender. Place chicken on a cutting board and cover loosely with aluminum foil to rest for at least 10 minutes
- Remove vegetables from oven and carve the chicken
- Arrange on a serving platter and serve with pan juices if desired