Whole Roast Chicken with Spring Vegetables

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Whole Roast Chicken with Spring Vegetables





  1. Step 1.
    Preheat oven to 425°F.
  2. Step 2.
    In a large roasting pan, toss the carrots, onions, and radishes with 2 TBS of the marinade, salt, and pepper. Set aside.
  3. Step 3.
    Truss the chicken by picking up the legs and bringing them together snugly over the body of the chicken. Tie the legs tightly together with butcher’s twine. Fold the wing tips up and under the back of the chicken. Tying the legs and tucking the wings close to the chicken ensures that the every part of the chicken cooks evenly.
  4. Step 4.
    Brush ¼ cup OMG! Chardonnay Roasted Garlic Marinade all over the chicken. Place the chicken directly over the vegetables in the roasting pan. Roast the chicken for about 1 to 1 ½ hours. If the chicken starts to appear dark brown about halfway through cooking, loosely tent with foil and continue cooking. The chicken is done when a thermometer inserted into the thigh reads 165°F, or when the leg moves freely in the joint and the juices run clear when cut between the leg and thigh.


Remove the chicken and vegetables to a large serving dish and tent with foil. Let the chicken rest at least 10 minutes. Cut the chicken into pieces and serve with the roasted vegetables.