Festive Roast Chicken with Veggies and Pomegranate

Weekends are the perfect time to unwind, relax, and enjoy delicious home-cooked meals with loved ones. As you step away from the hustle and bustle of the week, why not treat yourself to something special? This weekend, we invite you to explore the joys of cooking with a delightful recipe that brings warmth and flavor to your table. Gather your ingredients, roll up your sleeves, and get ready to create a memorable dish that will make your weekend even more enjoyable. Let’s savor the moments together!

Ingredients

• For the Chicken:
  • 1 whole chicken (about 4-5 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon dried thyme (or your favorite herb)
  • 1 lemon, halved
  • Fresh herbs for stuffing (such as rosemary or thyme)
• For the Vegetables:
  • 2 cups baby carrots (or regular carrots cut into chunks)
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1-2 pomegranate, seeds removed (for garnish)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

1. Prepare the Chicken:
   • Preheat your oven to 425°F (220°C).
   • Remove any giblets from the chicken cavity and pat the chicken dry with paper towels.
   • Rub the chicken all over with olive oil, ensuring it’s well coated.
   • Season the chicken inside and out with salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme.
   • Squeeze the juice from one lemon half inside the chicken cavity and place the lemon halves and fresh herbs inside.
2. Prepare the Vegetables:
   • In a large bowl, combine the baby carrots and corn kernels. Drizzle with olive oil and season with salt and pepper. Toss until well coated.
3. Arrange in the Baking Dish:
   • Place the seasoned chicken in a roasting pan or large baking dish. Arrange the carrots and corn around the chicken.
4. Roast the Chicken:
   • Roast the chicken in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Baste the chicken with its juices halfway through cooking.
   • If the chicken skin gets too dark, you can tent it with aluminum foil to prevent burning.
5. Let it Rest:
   • Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute.
6. Serve:
   • Serve the roasted chicken with the corn and carrots on the side. Garnish with fresh pomegranate seeds for a pop of color and a burst of flavor.

Tips:

• Feel free to add other vegetables like potatoes or bell peppers to the roasting pan.
• You can make a simple gravy with the drippings if desired.
• Serve with a side salad or crusty bread to complete the meal!

Enjoy your Roasted Whole Chicken with Corn, Carrots, and Pomegranate! It’s a festive and hearty dish that’s sure to impress your family and guests.