Rachael Ray: Roast Garlic, Lemon & Thyme Chicken + Root Veggies

Rachael Ray: Josh Capon’s Roasted Garlic, Lemon & Thyme Chicken +Root Vegetables

Josh Capon loves joining Rachael Ray in the kitchen, and viewers love when they get together to prepare delicious food! This time, Josh wanted to show viewers how they can make an inexpensive dinner that tastes gourmet. His Roasted Garlic, Lemon, and Thyme Chicken with Root Vegetables is not only cheap, but easy to put together. To really add to the appeal of this meal, Josh explained that he likes to use any leftover chicken the next day by chopping it up with red onions and celery. He then mixes it with mayonnaise and just a little Dijon mustard to make a homemade chicken salad. Unless you have a big enough family to devour the whole bird in one sitting, you can get two meals out of this one, easy prep! Plus, don’t forget to save the bones for a flavorful homemade stock!

To get the recipe for Josh’s Roasted Chicken, click next page.

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Rachael Ray: Josh Capon Roasted Garlic, Lemon & Thyme Chicken +Root Vegetables Recipe Ingredients

Rachael Ray: Roast Garlic, Lemon & Thyme Chicken + Root Veggies

Josh Capon’s Roasted Garlic, Lemon, and Thyme Chicken with Root Vegetables is just the inexpensive chicken dinner your family will love. (yortw / Flickr)

  • 1 3- to 4-lb chicken
  • 1 tbsp Dijon mustard
  • 1 head garlic – sliced in half
  • 8 red bliss potatoes – sliced in half
  • 4 stalks celery – washed, chopped
  • extra-virgin olive oil
  • 2 lemons – cut in half, divided
  • salt and pepper
  • 10 sprigs fresh thyme
  • 1 bunch carrots – washed, chopped

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Josh Capon: Rachael Ray Roasted Garlic, Lemon & Thyme Chicken +Root Vegetables Recipe Directions

  1. Preheat the oven to 425 degrees
  2. Wash and dry the bird, then drizzle with extra-virgin olive oil, then rub with half a lemon
  3. Rub the chicken with mustard then season with salt and pepper
  4. Stuff the cavity of the chicken with both halves of the garlic, the rest of the lemon halves, and the thyme
  5. Put all the veggies in a bowl and season with oil, salt, and pepper
  6. Put in the bottom of a roasting tray or large, ovenproof skillet
  7. Put the chicken upside down on top of the vegetables, then place in the oven
  8. After 20 minutes, turn the chicken over and roast another 40-60 minutes to brown the skin
  9. Let rest for a few minutes, then remove the lemon and garlic from the cavity
  10. Squeeze the lemon juice over the chicken, then serve

 

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