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Marinated Roast Chicken with Roasted Root Vegetables

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Cooking Method:
Roasting Roasting
Servings :
4-6
  • Ingredients
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    1 (3.5 lb.) All-Natural Whole Fryer Chicken
    1 jar of Lobel's New York Marinade
    1 red onion
    4 medium-sized carrots
    1 parsnip
    1.5 lbs baby potatoes
    4 cloves garlic, minced
    1/4 cup olive oil
    1 1/2 tsp. kosher salt
    1 tsp. freshly ground black pepper

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Directions

    Cut chicken into eighths and place in a large bowl. Add Marinade to bowl and toss until chicken is completely covered. Cover bowl and refrigerate for 8 hours or overnight.
    Preheat oven to 375°F.
    Peel parsnip and carrots and cut into 1-inch chunks. Cut onion into similar 1-inch chunks and cut baby potatoes in half.
    Add parsnips, carrots, onion, and potatoes to a bowl with olive oil, minced garlic, salt, and pepper. Toss to coat.
    Lay out parsnips, carrots, onion, and potatoes on a sheet pan. Remove chicken from marinade and place pieces on top of root vegetables skin side up.
    Roast for about 1 hour, or until the skin is golden brown, the juices run clear, and a thermometer inserted in the thickest part of the thigh away from bone registers 180°F