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Every chance our family gets we eat outside. We have a great outdoor space under a pergola that is covered in beautiful star jasmine. We added an outdoor fan and string lights to create the perfect atmosphere. On Sunday nights I often make roast chicken and my family loves it. I have tried out several great recipes and finally created my own that is perfect for our entire family! Below I have shared my roast chicken and vegetables recipe. I also created a simple and fun outdoor summer tablescape.
I found the cutest faux orange potted plants at Target. I then created an orange inspired arrangement with fresh cuties, moss stones and palm steams. I used my everyday great white plates from pottery barn and my blue scalloped salad plates from William Sonoma with these simple wood chargers from world market. I really enjoy going all out for our Sunday night dinners. I feel like it starts our week off right.
ROAST CHICKEN RECIPE
3 – 5 pounds Whole Chicken
4-5 medium carrots, chopped in large chunks
4 celery stalks, chopped in large chunks
1 onion, chopped in large chunks
8 garlic cloves
16 thyme springs
2-3 tablespoons olive oil
1 lemon. quartered
2 tablespoons butter, melted
salt and pepper
- Preheat the oven to 400 degrees. Then combine carrots, celery, onion, 4 garlic cloves, 8 thyme springs, and 2 – 3 tablespoons of olive oil in a mixing bowl. Add salt and pepper to taste and place vegetable mix in the bottom of a 9×13 greased dish.
- Rinse whole chicken and pat dry. Stuff the chicken with remaining 4 garlic cloves, 8 sprigs of thyme, and quartered lemon. Once stuffed place the chicken on top of the vegetables. Using a basting brush cover the chicken with the melted butter. (Note: you can use olive oil if you prefer. i use the butter because it makes a nice golden crispy skin.) Then salt and pepper your chicken.
- Roast the chicken for an hour. Cover the chicken with aluminum foil and let sit for 20 minutes. I use a thermometer to make sure the chicken is at least 140 degrees before I cover and let it sit.