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The Cleveland Brown’s Brian Hoyer Loves Roasted Chicken With Vegetables (Recipe)

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Big time football agent Joe Linta of Branford asked Brian Hoyer’s wife for a recipe the other day and here’s what he came back to share with all of you. Linta represents Hoyer, Cleveland Brown’s quarterback, and well as a lot of other football greats. It turns out one of Brian’s favorite dishes is Roasted Chicken with Vegetables made by his wife, Lauren. This does look yummy. In the photo up above, Linta is third from the left in this photo. Linta says all of his guys are like family to him, sure looks like it.

NFL: Preseason-Detroit Lions at Cleveland Browns

Roasted Chicken With Vegetables


1   5 to 6 pound roasting chicken

Kosher salt

Freshly ground black pepper

1  large bunch fresh thyme, plus 20 sprigs

1  lemon, halved

1  head garlic, cut in half

2  Tablespoons (1/4 cup) butter, melted

1  large yellow onion, thickly sliced

4  Carrots cut into 2-inch chunks

1/2 lb Fingerling potatoes, halved


Preheat oven to 425 degrees, F.

Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.  Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic.  Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.  Place the onions, carrots, and potatoes in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme and olive oil. Spread around the bottom of the roasting pan and place the chicken on the top.

Roast the chicken for 1 and 1/2 hours, or until the juices run clear when you cut between the leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve with the veggies.