Roasted Chicken and Vegetables
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Roasted Chicken and Vegetables

Submitted by: Jerilyn

Prep Time: 20 Minutes

Cook Time: 1 Hour

Servings: 4

An all-in-one supper dish - SO good!


  • 2 1/2 lbs. chicken, whole, free-range, organic
  • 6 sml. potatoes, white or gold, organic
  • 2 c. carrot, fresh, organic
  • 2 med. onion, any type, organic
  • 2 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 1 tsp. mustard seed, ground, organic
  • 1 tsp. dill weed, fresh, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/4 tsp. black pepper, ground, organic
  • 2 tbs. lemon juice, pure, organic


Heat oven to 425°F. In roasting pan or 10-inch ovenproof skillet place potatoes, carrots and onions. In saucepan melt butter; stir in all remaining ingredients except chicken. Brush butter mixture over vegetables. Place chicken, skin side up, in pan on top of and around vegetables. Brush chicken with remaining butter mixture. Bake for 60 minutes or until chicken is fork tender and golden brown.