Baby Roasted Chicken w/ Roasted Potatoes-Carrots-Onions
This is truly a traditional Italian family Sunday supper.
Ingredients
Chicken
- 1-2 Fresh Chickens
- ½ cup Olive Oil
- ¼ cup Red Wine Vinegar
- 2 cloves Crushed Garlic
- 1 Minced Shallot
- 1 tbsp Salt
- ½ tbsp Crushed Black Pepper
- ½ bunch Chopped Flat Leaf Parsley
Vegetables
- 5 lbs Quartered Potatoes (washed & peeled)
- 3 lbs Carrots (peeled and cut into large chunks)
- 3-4 Large Onions (cut into 8 wedges)
- 1 tbsp Salt
- ½ tbsp Pepper
Instructions
- Wash Chickens and cut into parts or leave whole.
- In bowl mix together Olive Oil, Red Wine Vinegar, Garlic, Shallot, Salt, Black Pepper and Parsley and pour all over chicken parts.
- Let chicken marinate for at least 1 hour before roasting.
- As chicken is marinating prepare vegetables and roasting pan. Peel, wash and cut Potatoes, Carrots and Onions.
- Place cut vegetables in roasting pan and generously salt and pepper them then coat with a little olive oil. Spread vegetables evenly to fill roasting pan. Then place marinated chicken parts (or the whole birds) on top of the vegetables.
- Place in a 350℉ oven for 1-1¼ hours or until chicken is crispy and juices run clear and the vegetables are tender.
