Citrus Roasted Chicken w/ Spring Inspired Vegetables

Nothing says spring more than citrus!
Roasted to perfection!

1 5-6 lb. Whole Chicken
2 Sweet Potatoes
1 Broccoli
1-2 Lemons
2-3 TBSP Unsalted Butter
Dried Parsley Flakes
Kosher Salt
Ground Black Pepper
Cooking Spray
Kitchen Zip Ties/ Twine

Preheat Oven to 400 Degrees.
Makes 4-6 Servings.
Start by cleaning, removing innards and excess fat.
Line a roaster pan on with aluminum foil and place the rack on top.

This helps the chicken roast more evenly and serves as an easier cleanup.
Slice lemons and shallots.
Zest lemon and add to the softened unsalted butter.
Juice the lemon halves and add to the butter.
Dice some garlic about 2-3 cloves and add to the mixture along with the dried parsley flakes.
Gently separate the skin from the chicken and rub the mixture under the skin.
Top with remaining mixture.
Stuff the chicken cavity with citrus, garlic, and shallots.
Either take some kitchen twine or zip ties and tie the drum legs together.
Season with kosher salt and pepper.
Bake in a 400 degree oven for 20 mins then reduce the temperature to 375 degrees and cook for the remaining time, about 70-75 total mins.

For convection ovens, preheat to 400 on convection roast setting and roast for 65-70 mins until it reaches an internal temperature of 170 degrees.
While the chicken roasts prepare the vegetables. Start by lining a pan with foil and spray with some cooking spray.
Slice sweet potatoes skin on then halve.
Chop broccoli, using both florets and stems.
Place on the pan and drizzle with olive oil.
Top with some dried parsley flakes.
Zest the other lemon, the remaining parts will be sliced and used as a garnish.
Top all with the zest.
Add some salt and pepper.
Add to the oven during the last 30-35 mins of the cook time.

Slice the garnish lemons.
Remove the zip tie or twine.
Chicken should have a crispy
outside and clear juices inside.
Once the proper internal temp has been reached, let sit for 5-10 mins.

Plate and serve as pictured. Enjoy!

Copyright 2021. All Rights Reserved. Original Photography, Writing, Recipe, Food Design, and Content by Andrea Danielle and Family.

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