Garlic Butter Roast Chicken and Veggies

Your holiday guests will be drooling from the smell of this incredible meal. This impressive roast chicken and veggie dish is easy with the help of LG’s Combi Wall Oven, where you can use the top as a microwave and bottom as an oven.

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Servings: 6–8

INGREDIENTS:

Garlic Butter

½ cup butter, melted

8 medium cloves garlic, minced

1 tablespoon minced rosemary

1 tablespoon minced thyme

Zest of 1 lemon

1 teaspoon kosher salt

Chicken and Veggies

1 whole chicken

1 ½ pounds mini potatoes

2 pounds multi-colored carrots, peeled and cut on the bias into 1–2 inch pieces (larger carrots cut in half first)

1 pound parsnips, cut into 1 inch pieces

4 shallots, peeled and quartered through the root, root left intact

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Preparation:

1.Preheat oven to 400ºF (375ºF for convection).

2.Garlic butter: Stir all of the ingredients into the melted butter.

3.Place chicken in a roasting pan. Season well (including under the skin, but being careful not to rip the skin) with kosher salt. Brush all over with the garlic butter (including under the skin). Arrange chicken breast-side up and tie legs together with a piece of kitchen twine.

4.Combine mini potatoes, carrots, parsnips, and shallots in a large bowl. Drizzle with the remaining garlic butter and an extra sprinkle of kosher salt. Toss well. Arrange vegetables all around the chicken in the roasting pan.

5.Roast chicken in oven (legs pointing toward the back of the oven) for 50 minutes – 1 ½ hours, or until internal temperature in the thigh registers 165ºF.

6.Remove from oven and let rest for 10–20 minutes before carving the chicken and serving on the bed of vegetables.