Grass-Fed Chicken with Roasted Vegetables

I have been buying grass-fed birds lately and I have to say that finally for me, a light bulb has gone off. The flavor, texture and overall quality is so unbelievably better than a standard supermarket bird. It's super juicy and with real flavor. I have been getting grass fed chicken from Tennessee Grass Fed Farms and Rosie Belle Farm;  the seasoning is the Hot Chicken from J.M.Thomason, all local companies. The tin is so cute that I will reuse it, long after the seasoning is gone. but of course I will get some more. This is a perfect Sunday dinner, for family and guests alike. The bed of leeks, carrots and bell peppers that the chicken roasts atop, creates a great juice that mingles with the chicken juices, and when caramelized is a thing of beauty. Twenty minutes before it's done, toss the cauliflower florets alongside the bird and toss with the pan juices and roast until golden.

Photography By | March 07, 2017

Ingredients

  • 2 leeks, cut into 1-inch chunks
  • 3 carrots, cut diagonally into 1-inch pieces
  • 2 orange or red bell peppers, cut into 2-inch pieces
  • 1 (4-pound) grass-fed chicken
  • 1/2 head cauliflower, cut into florets
  • 2 tablespoons Hot Chicken Seasoning (JM Thomason)

Preparation

Preheat oven to 400F. Place leeks, carrots and bell pepper in a single layer on a roasting pan. Rub chicken with Hot Chicken Seasoning. Place breast side down on top of the vegetables. Roast 60 minutes. Scatter cauliflower alongside chicken, tossing in pan juices. Roast 20-30 minutes more or until chicken registers 170 on a meat thermometer. Remove from oven, and let stand 10 minutes. (Temperature will continue to rise). Serve pan juices and vegetables with chicken. Serves 4-6. 

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Ingredients

  • 2 leeks, cut into 1-inch chunks
  • 3 carrots, cut diagonally into 1-inch pieces
  • 2 orange or red bell peppers, cut into 2-inch pieces
  • 1 (4-pound) grass-fed chicken
  • 1/2 head cauliflower, cut into florets
  • 2 tablespoons Hot Chicken Seasoning (JM Thomason)

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