A nice traditional dinner to cook during the colder months of the year. Great for family dinners, and makes excellent leftovers as well. Don’t forget to make bone broth out of the carcass!
Prep time: 15 minutes
Cook time: 2-3 hours
Makes: Dinner for 5
- 1 whole raw chicken (medium size, 4-5lbs)
- 1-2 sweet potatoes
- 4-5 carrots
- 4-5 beets (or less if you aren’t a fan, I personally love them)
- 1 onion
- 3-4 strips bacon
- white potato (optional)
Preheat oven to 350. In a large roasting pan, place a roasting rack in the bottom of it. If you don’t have a roasting rack, you can place stainless steel forks (2-3) underneath the chicken instead. Take chicken out of package and rinse under cool water. Place chicken breast-side up on rack or forks.
Take bacon and cover top of chicken. Put about 1 inch of water in the bottom of roasting pan to prevent burning. Put on lid and bake in oven for 1 hour.
While the chicken is cooking, cut up all vegetables so they are ready to go. Once the chicken has cooked for an hour, add all the vegetables except for sweet potatoes to the roasting pan. Add the sweet potatoes on top of the other vegetables so they don’t get crushed (sweet potato gets mushier faster than other veggies). Make sure there is still some water in bottom of pan so the vegetables don’t burn. Add thyme in on vegetables and on top of chicken. Cook for an additional hour or until the chicken is done (internal temp of 165 F is reached) and the vegetables are thoroughly cooked. Scoop out all the vegetables into a big bowl and then pull the chicken out onto a big plate to cut up and serve.
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