PREP TIME: 10 mins | COOK TIME: 1 hr 15 mins | RESTING TIME: 15 mins | TOTAL TIME: 1 hr 25 mins | SERVINGS: 6
If you are looking for an easy meal that involves a whole chicken and vegetables, this recipe is what you need. Quick to prep but takes time to cook to give you the juiciest chicken with the crispiest skin that you’ll ever taste! A no-fuss complete, satisfying, and super flavorful meal that your entire family will ask for again and again!
Ingredients
1 chicken 3-4 lbs
3-4 c. chopped vegetables (carrots, potatoes, onions, parsnips)
4 tbsp olive oil
½ tsp Italian seasoning or 1 tbsp fresh chopped herbs
chicken seasoning or chicken rub (see notes below)
How to make Roast Chicken & Vegetables
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Wash the vegetables, chop, drizzle with 2 tbsp olive oil, and season with salt and pepper and half tsp Italian seasoning or a tbsp fresh herbs. Then, transfer in the bottom of a shallow casserole dish or 9 x 13-inch pan.
Step 3: Using the rest of the 2 tbsp olive oil, rub the exterior of the chicken, then season with the chicken seasoning or rub.
Step 4: Over the vegetables, place the chicken breast side-up. Put in the preheated oven and bake for about 12 minutes.
Step 5: Adjust the oven to 350 degrees F and continue to bake until the inner temperature of the thighs reads 165 degrees F. For a 1 pound chicken, add 75 to 80 minutes to the cooking time.
Step 6: Before carving, let the chicken rest for about 15 minutes. You can pop the vegetables in the oven if they need a couple of minutes more to cook.
Notes:
Chicken Rub (optional):
1 tsp paprika
1 tsp seasoning salt
1 tsp garlic powder
½ tsp black pepper
1 tsp parsley
½ tsp thyme
½ tsp rosemary
Vegetables: For this recipe, any vegetables will work. Just make sure to slice the vegetables fairly small when using smaller chicken so they cook almost the same time.
If desired, roast the chicken without vegetables.
NUTRITION FACTS:
Calories: 382 | Carbohydrates: 6g | Protein: 24g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 133mg | Potassium: 444mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10870IU | Vitamin C: 5.8mg | Calcium: 38mg | Iron: 1.4mg
Ingredients
- 1 chicken 3-4 lbs
- 3-4 c. chopped vegetables (carrots, potatoes, onions, parsnips)
- 4 tbsp olive oil
- ½ tsp Italian seasoning or 1 tbsp fresh chopped herbs
- chicken seasoning or chicken rub (see notes below)
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Wash the vegetables, chop, drizzle with 2 tbsp olive oil, and season with salt and pepper and half tsp Italian seasoning or a tbsp fresh herbs. Then, transfer in the bottom of a shallow casserole dish or 9 x 13-inch pan.
Step 3: Using the rest of the 2 tbsp olive oil, rub the exterior of the chicken, then season with the chicken seasoning or rub.
Step 4: Over the vegetables, place the chicken breast side-up. Put in the preheated oven and bake for about 12 minutes.
Step 5: Adjust the oven to 350 degrees F and continue to bake until the inner temperature of the thighs reads 165 degrees F. For a 1 pound chicken, add 75 to 80 minutes to the cooking time.
Step 6: Before carving, let the chicken rest for about 15 minutes. You can pop the vegetables in the oven if they need a couple of minutes more to cook.
Notes:
Chicken Rub (optional):
1 tsp paprika
1 tsp seasoning salt
1 tsp garlic powder
½ tsp black pepper
1 tsp parsley
½ tsp thyme
½ tsp rosemary
Vegetables: For this recipe, any vegetables will work. Just make sure to slice the vegetables fairly small when using smaller chicken so they cook almost the same time.
If desired, roast the chicken without vegetables.
