Serves 4-6

Ingredients
Product1
Amount
Unit
chicken, whole
3 1/2 - 4
lbs
lemon, halved
1
 
garlic
1
head
medium to large Yukon gold or red potatoes, halved widthwise
3
 
medium carrots, peeled and cut lengthwise
3
 
yellow onion, quartered
1/2
 
salted butter, melted
1/4
cup
Brussels sprouts, halved
1
handful
black pepper
1/2
tsp
dried oregano
1/2
tsp
dried basil
1/2
tsp
salt
1
Tbsp

1The MSU Food Product Development Lab does not endorse any ingredient suppliers.

Instructions

  1. Preheat oven to 425° F.
  2. Prepare the chicken by draining juices and patting dry. Slice the skin around the thighs between the legs and the breast so they fall flatter, keeping the joint intact.
  3. Slice the garlic head horizontally (widthwise) so that each clove is cut through in cross-section.* 
    Place the lemon and garlic halves, cut sides down, in an oven-safe pan.
  4. Clean and cut the carrots, potatoes, and onion; arrange them in the pan. Place the chicken on top of everything, breast side up.
  5. Pour the melted butter over it all and heavily coat the chicken with the salt.
  6. Sprinkle the chicken and the vegetables with the oregano, basil, and pepper. Bake for about 1 hour.
  7. During the final 10 minutes of cooking, add the Brussels sprouts.
  8. Continue cooking until the thickest part of the chicken reaches 165° F internal temperature.
  9. Remove the chicken from the oven and let rest for 10 minutes before carving.
  10. Place the pieces on a serving dish with the cooked vegetables*.
  11. Top everything with the juices from the cooking pan and serve warm.

* Note: Peel removes easily from garlic after cooking.

Acknowledgements

This project resulted from a partnership between the American Indian Foods program of the Intertribal Agriculture Council and Montana State University (MSU). The project was funded by MSU’s Outreach and Engagement Council and the National Institute of Food and Agriculture, U.S. Department of Agriculture (USDA) (award number 2020-38640-31523-WS1RE through the Western Sustainable Agriculture Research and Education program under project number SW21-929). MSU and USDA are equal opportunity employers and service providers. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the views of MSU or the USDA.

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Innovator

MSU Food Product Development Lab (FPDL) collaborates with communities to innovate and develop new food products, focusing on enhancing nutritional value and economic opportunities for local producers, particularly in underserved regions.

 

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Intertribal Agriculture Council (IAC) promotes the conservation and development of agricultural resources for Native American communities, focusing on sustainable practices, food sovereignty, and economic growth through advocacy, technical assistance, and policy development.

 

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Funder

Western Sustainable Agriculture Research & Education (WSARE) program provides competitive grants to support farmer-driven research and education initiatives that promote sustainable agricultural practices, enhance profitability, and protect natural resources across the Western United States.

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Funder

MSU Outreach & Engagement Council (OEC) fosters community partnerships and engagement initiatives to enhance public service, educational opportunities, and the university's land-grant mission throughout Montana and beyond.