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Baby Roasted Chicken w/ Roasted Potatoes-Carrots-Onions

This is truly a traditional Italian family Sunday supper.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Marinating Time 1 hour
Total Time 2 hours 35 minutes
Course Dinner
Servings 8

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.
Keyword Carrots, Chicken, Onions, Potatoes, Roasted