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Recipe Courtesy Healthy Mommy Kitchens


  • 1 whole, uncooked chicken, 4-6 lbs, thawed and rinsed
  • 2 cups baby carrots
  • 2 cups potatoes (we use brown russet or red potatoes)
  • 1 medium Vidalia onion
  • 1 cup frozen peas or corn
  • 1 stick unsalted butter
  • 1 tablespoon minced garlic
  • 1 teaspoon dry herbs (we use a blend of thyme, rosemary, oregano, and parsley)
  • 1 tablespoon lemon juice
  • Salt
  • Pepper


  1. Preheat oven to 350 degrees.
  2. Prep your vegetables: Cut the baby carrots in half, length wise, and rinse and cut your potatoes into golfball size cubes. (We peel our potatoes if we are using russet, but leave the peel on if we use red or yellow). Slice your onion. Set veggies aside in a large bowl, and toss with 1 tablespoon extra virgin olive oil, 1 tablespoon salt, and 1 teaspoon pepper.
  3. Combine butter, garlic, herbs, lemon juice, salt, and pepper in a microwave safe bowl. Heat in microwave for 1 minute. Remove from microwave and place next to roasting pan.
  4. Get your pan ready before this next step (lined in foil if you like, lightly coated in extra virgin olive oil)
  5. Prep your chicken: Cut out of plastic casing, rinse under cold running water, and remove innards if necessary. Place chicken in roasting pan, breast side up. Run your fingers underneath skin to separate from meat.
  6. Using a turkey baster, spoon, or even your hands, extract butter mixture from bowl and distribute under the skin. You may need to rub it in with your hands to make sure it is evenly distributed. Flip the chicken so it is breast side down (this will be for the first half of cooking, and helps to get a juicier chicken)
  7. Wash your hands thoroughly with soap and water.
  8. Add vegetables around chicken in roasting pan.
  9. Coat the chicken and vegetables with a little extra virgin, olive oil, salt, and pepper.
  10. Place chicken, uncovered, in the oven for half of the specified cooking time (20-25 minutes per pound, usually around 1.5 - 2 hours total)
  11. At halfway point, remove pan from oven and flip your chicken, breast side up. Add the cup of frozen peas or corn. Place back into oven for remainder of cooking time.
  12. When your chicken is golden brown and has a temperature of 165 degrees, it is done.
  13. Carve your chicken, and serve with roasted vegetables. Enjoy!