Garlic Roast Chicken With Roasted Root Vegetables

• For the chicken:
• 1 large organic chicken of about 5 pounds
• 3 tablespoons crushed garlic
• 2 teaspoons dried basil
• 1/8 cup extra virgin olive oil (enough to make a paste)
• 1 teaspoon fresh ground black pepper
• For the veggies:
• 5 large carrots, scrubbed with skin on, cut to 2 inch lengths
• 1 large turnip, skinned and cut into 1 inch chunks
• 1 large parsnip, skinned and cut into 1 inch chunks
• 6 large Brussels sprouts, bottoms and outer leaves removed
• 4 medium red potatoes, scrubbed and cut into 1 inch chunks
• 1 medium red onion, cut into 8 wedges
• olive oil spray
• dried granulated garlic
• several pinches red pepper flakes

1. Cut chicken in half, place on cooking rack in tray and cover with rub made from the olive oil, garlic, pepper and basil.
2. Cut vegetables as specified above. Place in an oven proof baking dish and spray lightly with olive oil and sprinkle with dried garlic and red pepper flakes. Then toss until completely coated.
3. Put chicken and vegetables in a 350*F oven and cook chicken for 1 1/4 hours or until chicken internal temperature reaches 160*F. Fork test the vegetables and remove and serve if they are done to your satisfaction.

chicken, chicken, garlic, basil, extra virgin olive oil, fresh ground black pepper, carrots, brussels, red potatoes, red onion, olive oil spray, garlic, red pepper

Taken from food52.com/recipes/26600-garlic-roast-chicken-with-roasted-root-vegetables (may not work)