All Recipes

Classic Roast Chicken with Root Vegetables

Prep

15-30 mins

Total

1 HR 45 MIN

Servings

6 Servings

Ingredients

3/4 cup

Diana Sauce Gourmet Rib & Chicken BBQ Sauce

2 tbsp

chopped fresh thyme

1 tbsp

chopped fresh rosemary

2 tbsp

oil

2 cloves

garlic, minced

2 cups

cut-up carrots, parsnips and turnips (bite-size pieces)

1 tsp

pepper, divided

1 whole

chicken (3-1/2 lb./1.6 kg)

Instructions

Step 1

Heat oven to 425°F.

Step 2

Mix barbecue sauce, herbs, oil and garlic until blended. Reserve half the barbecue sauce mixture for later use.

Step 3

Combine vegetables in large bowl. Mix remaining barbecue sauce mixture with 1/2 tsp. pepper. Pour over vegetables; toss until evenly coated. Spread onto bottom of roasting pan sprayed with cooking spray.

Step 4

Bake 20 min. Reduce oven temperature to 350°F.

Step 5

Spoon vegetables to side of roasting pan. Place chicken, breast side up, in centre of pan; sprinkle with remaining pepper. Remove half the reserved barbecue sauce mixture; set aside. Brush chicken with remaining barbecue sauce mixture.

Step 6

Bake 1 hour or until chicken is done (165º), stirring vegetables and basting chicken occasionally with remaining barbecue sauce mixture.

Step 7

Transfer chicken to cutting board, reserving vegetables and sauce in pan; cover chicken loosely with foil. Let stand 10 min.

Step 8

Carve chicken; place on platter. Use slotted spoon to transfer vegetables to platter. Spoon pan sauce over chicken and vegetables.

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