Roasted Chicken with Fingerling Potatoes, Mushrooms, and Green Beans
Servings 4
Equipment
- Large Dutch Oven or Roasting Pan
Ingredients
- 1 5 lb free-range whole chicken rinsed
- 1 tbsp olive oil
- 1 lemon
- 1 handful of fresh basil
- Sea salt
- Freshly cracked pepper
- Garlic powder
- Dried basil
- Onion powder
- 5-6 cloves of garlic
- 1 red onion quartered (divided)
- 8 oz button mushrooms
- 12-15 baby potatoes
- Green beans
Instructions
- Preheat the oven to 350 degrees.
- Carefully rinse chicken with cold water. Squeeze the lemon juice all over the entire bird then place the lemon halves inside the cavity of the chicken.
- Take the basil leaves and stuff them in the cavity as well as the garlic cloves and 1/2 of the red onion. Sprinkle the sea salt, freshly cracked pepper, dried basil, onion powder, and garlic powder all over the chicken, to taste.
- In a large Dutch oven add the fingerling potatoes, mushrooms, and remaining red onion. Season with garlic powder, dried basil, onion powder, sea salt, and freshly cracked pepper to taste. Drizzle the top with the olive oil then mix until evenly coated.
- Place the seasoned chicken on top of the veggies and place it in the oven.
- Roast for 1 1/2 hours or until a meat thermometer inserted in the thigh reads 165-170 degrees.
- Remove the chicken from the oven and let it rest on a cutting board covered with a foil tent.
- Add the green beans to the pot and gently mix the veggies with the pan juices.
- Roast for an additional 10-15 minutes, or until the green beans are tender.
- Remove the vegetables from the oven and place them in a serving bowl. Carve the chicken and serve. Enjoy.