Garlic & Herb Roasted Chicken with Harvest Vegetable Medley

Roasted Chicken

1 whole Windy N Ranch chicken, patted dry with paper towels

4 Tbsp. unsalted butter, softened

1 clove garlic, pressed

1 tsp. each chopped fresh rosemary and thyme

1 lemon, halved, plus 1 tsp. lemon zest

Salt & pepper

Pinch paprika

4 sprigs fresh rosemary

¼ bunch flat-leaf parsley

4-5 sprigs thyme


Vegetable Medley

3-4 large carrots, peeled, cut into large chunks
1 celeriac bulb (celery root), peeled, cut into large bite-size pieces
5-6 fingerling potatoes, chopped into large pieces
1 small yellow onion, sliced into 8 wedges
1 head garlic, halved (paper left on)
Olive oil
1 tablespoon Herbes de Provence



Preheat oven to 400°F. In a small bowl, combine the softened butter, pressed garlic, chopped rosemary, chopped thyme and lemon zest and mix well. Place the chicken on a work surface; season the inside of the cavity with salt and pepper, then stuff it with rosemary sprigs, parsley, thyme and the two lemon halves. Massage butter mixture all over the outside of the chicken, then season it liberally with about 1 tablespoon of salt, cracked black pepper to taste, and the pinch of paprika.

In a medium size bowl, toss the carrots, celeriac, potatoes and onion with about 3 tablespoons of olive oil, Herbes de Provence, and salt and pepper to taste. Spread veggies out in the bottom of a roasting pan. Place the chicken on top of the veggies, breast-side up. Roast for 1 to 1.5 hours, basting with juices every 20 minutes or so, until the internal temperature at the thickest part of the thigh reads 165°F. Allow the bird to rest for 15 minutes before carving.  

Published on 09/13/2017

Contact Information
Ellensburg Location
 3650 Passmore Road, Ellensburg, WA 98926
Bellevue Pickup
 12515 Bel Red Road, Suite 500, Bellevue, WA 98005
Greg Newhall:
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