Description
Another use for Everything but the Bagel Seasoning- Everything Seasoning Chicken!
Ingredients
Scale
- One 4.5 pound chicken
- 3 shallots, cut into thick slices
- 3 cloves of garlic, smashed
- 4 large rainbow carrots, peeled and cut into 2-inch pieces
- 2 parsnips, peeled and cut into 2-inch pieces
- 1 pound of assorted baby potatoes, cut into wedges
- 1/4 c finely chopped dill; 1/4c torn dill fronds
- 1/2 of a lemon
- 4 Tb Everything Seasoning
- 1 can of sweet peas, drained
- 1 qt chicken stock
- Salt and pepper
- Olive Oil
Instructions
- Remove Chicken from it's packaging and pat it dry. Place it on a cutting board and set it aside, uncovered, while you prepare your vegetables.
- Preheat oven to 350F, place a rack in the center of the oven, and make sure there's no rack above it.
- Prepare shallots, garlic, carrots, parsnips, and potatoes as stated above, and place them in the roasting pan. Drizzle vegetables with approximately 3 Tb of olive oil, and season generously with salt and pepper. Fill the roasting pan with enough chicken broth to come half way up the vegetables. Place the roasting pan's rack over the vegetables. Set it aside.
- Using your hands, rub everything seasoning all over the chicken, inside and out. Make sure the chicken is well-coated in this seasoning so it resembles a well-coated everything bagel.
- Place the half lemon in the chicken's cavity, then tie the chicken's legs together at its ankles. Use butcher's twine if you have it, but you can be resourceful and use dental floss in a pinch. Place the chicken, breast side up, on the roasting pan's rack.
- Place the chicken into the oven and set a timer for 1 hour. At the 1 hour mark, remove the chicken, baste it in broth, rotate it, and put it back in the oven for another hour. When chicken reaches a minimum temperature of 158-160F both in the breast and near the bone, move the chicken onto a clean cutting board and increase the oven temperature to 450. Add peas to the vegetables and place them back in the oven for 15-20 minutes, until soft and most liquid is gone.
- Carve and plate your chicken, and top with torn dill.
- Stir chopped dill into the vegetables and transfer to a serving platter.