One Pan Roasted Whole Chicken and Veggies

BBQ Dry Rub

• 2 Tbsp chili powder
• 1 Tbsp Cumin
• 1 Tbsp salt
• 1 Tbsp brown sugar
• 2 tsp paprika
• 2 tsp garlic powder
• 2 tsp dry mustard
• 1 tsp black pepper

Ingredients

• 1 whole chicken (3-4 pounds)
• 1 orange, quartered
• 2 Tbsp melted butter
• Fresh thyme sprigs
• 1 ½ pounds root vegetables, peeled if desired and coarsely chopped (carrots, parsnips, new potatoes, onion)
• 3-4Tbsp BBQ Dry Rub (1 Tbsp per pound of chicken)

Pat chicken dry with paper towel. Rub chicken exterior and inside the cavity with BBQ dry rub, then cover loosely with plastic wrap and refrigerate for up to 6 hours. Bring to room temperate about 30 minutes before roasting.

Position the oven rack to lower third and preheat oven to 425°F.

Coat base and cone of roasting pan with butter.

Toss the vegetables and orange with a tablespoon of melted butter and a few teaspoons of BBQ dry rub. Add to bottom of prepared roasting pan. Tuck several thyme sprigs into the vegetables. Place chicken cavity on to the cone so that the chicken is sitting upright on top of the vegetables. Put a sheet pan in the oven one rack below the roasting pan to catch any drippings.

Roast until the thickest part of the chicken’s thigh is 165°F, then remove from oven. Transfer chicken to a cutting board and let rest 15 minutes before carving. Transfer vegetables with a slotted spoon to a serving dish (if any vegetables are not cooked to tender, return them to the oven while the chicken rests.) Strain the liquid in the bottom of the pan into a small saucepan along with juice from the orange and heat until just warmed through. Serve chicken and vegetables with the warmed sauce.