One of our favorite meals this time of year is to have roasted chicken with roasted vegetables. Using a can to stand the chicken upright is a great way to get the chicken to roast evenly on all sides and the can helps the inside of the chicken cook more evenly as well. We used our tajine as the base to put all of the vegetables, allowing the drippings from the chicken to coat the vegetables, which makes them even more favorable. It is certainly the type of meal that can be found almost anywhere that you travel as there are so many different ways that chicken and vegetables can be roasted together. You can choose whatever type of root vegetables are in season, but be sure to keep them all about the same size.
- 1 whole Roasting Chicken
- 10 small Red Potatoes
- 14 Baby Carrots – multicolored
- 12 Brussel Sprouts
- 1/2 Red Onion – cut into chunks
- 4 tbsp Extra Virgin Olive Oil
- 1 tbsp Dried Rosemary – roughly chopped
- 1 tbsp Dried Thyme
- 2 tsp Powdered Garlic
- Salt and Pepper to taste
Coat the vegetables with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, salt and pepper, and place them in the base to the tajine (or a shallow baking dish). Coat all sides of the chicken with the remaining olive oil, garlic powder, rosemary, thyme, and salt and pepper. Place a can that is large enough to support the chicken, and that has been washed and dried, inside of the chicken cavity, placing the closed side of the can towards the top of the chicken. Put the can with the chicken in the center of the tajine, surrounding it with the vegetables. Place the chicken and vegetables into the lower rack of an oven that has been preheated to 350 degrees and roast for 15 minutes per pound. Remove from the oven and let rest for 20 minutes. Carve the chicken and serve with the roasted vegetables.