Juicy chicken meets a golden, buttery coat with our special Sloppy seasoning, while roasted onions, carrots, and potatoes get a zesty twist from Cheezio — a hearty meal ready in just over an hour.
1 4-5 lb whole chicken
- 4 tbsp butter
- 1 head garlic, cut across whole with skin on
- 10 sprigs of thyme
- 6 inch of kitchen twine
- 1 (1/2 lb) medium onion, large dice
- 3 (1/2 lb) carrots, chopped ½ inch coins
- 4 (1 lb) Yukon potatoes, cut in half or quarters depending on size
- 1 tbsp olive oil
Preheat oven to 425 degrees
- Remove giblets from the cavity of the chicken and pat the chicken dry with paper towel.
Melt the butter and add 1 packet of sloppy seasoning to the butter to make seasoning paste. Rub the entire chicken with the sloppy seasoned butter. Stuff chicken with whole-cut garlic and thyme. Truss the chicken with kitchen twine, simply tie the legs together.
Toss the chopped vegetables with olive oil and season with cheezio seasoning. Add vegetables to a cast iron pan or baking dish that's large enough to fit the chicken comfortably in.
Add chicken on top of vegetables breast side up and roast for 20 min.
After 20 min. Flip the bird upside down with some tongs or a towel (be careful! It will be very hot) turn the oven down to 400 and roast for another 25min.
After 25min. Flip the bird again so the breast side is up and roast for a final 15-20min or until the thickest part of the chicken thigh reads 165 degrees.
Let the chicken rest for 20-30 minutes before slicing.
Serve with Cheezio roasted vegetables. Leftovers can be stored for 4 days.