Why make this recipe
Roasted Chicken with Vegetables is a classic dish that is perfect for family gatherings or a simple weeknight dinner. It is easy to make, and the combination of juicy chicken and colorful veggies is both comforting and satisfying. Plus, it fills your home with a wonderful aroma while it cooks. This meal is not only delicious but also offers a healthy balance of protein and vegetables, making it a well-rounded choice for any meal.
How to make Roasted Chicken with Vegetables
Ingredients
- 1 whole chicken (4 to 5 lb)
- 3 tbsp softened butter or ghee
- 3 tbsp freshly chopped rosemary or 3 tsp dried
- 3 tbsp fresh thyme, chopped or 3 tsp dried
- 2 lemons, cut into wedges
- 4 garlic cloves, minced
- 1 tsp sweet paprika
- 1 tsp onion powder
- 2 tsp sea salt
- 2 tsp black pepper
- 1 lb baby potatoes, sliced in half
- 4 carrots, chopped into 2 to 3 inch segments
- 1 tbsp olive oil
Directions
- Preheat your oven to 400°F (200°C). Prepare all your ingredients by chopping herbs, cutting lemons, mincing garlic, and slicing potatoes and carrots.
- For the chicken, remove giblets and pat dry. In a bowl, mix butter, garlic, rosemary, thyme, paprika, onion powder, salt, and pepper. Rub this mixture under and over the chicken skin. Stuff the cavity with lemon wedges and herbs.
- Place the chicken in a roasting pan and reduce the oven temperature to 375°F (190°C). Roast for about 1 hour and 40 minutes until the internal temperature reaches 165°F (74°C). Let it rest for 10 minutes before carving.
- For the vegetables, in a separate skillet or baking sheet, toss potatoes and carrots with olive oil, salt, and pepper. Add them to the oven after the chicken has been roasting for about 35 minutes. Roast until fork-tender and golden, roughly 1 hour.
- Serve the carved chicken alongside the roasted vegetables, squeezing roasted lemons over the meat for added flavor.
How to serve Roasted Chicken with Vegetables
Roasted Chicken with Vegetables is best served hot, right from the oven. You can lay the chicken on a large platter and arrange the roasted vegetables around it. For an extra touch, squeeze the roasted lemon wedges over the chicken just before serving to enhance the flavor. Pair it with a simple green salad or some crusty bread for a complete meal.
How to store Roasted Chicken with Vegetables
After enjoying your meal, you can store leftovers in an airtight container. Keep the carved chicken and vegetables separate if possible. They can be stored in the refrigerator for up to three days. You can also freeze the chicken and vegetables together in a freezer-safe container for up to three months. When ready to eat, simply thaw and reheat in the oven or microwave.
Tips to make Roasted Chicken with Vegetables
- Make sure to pat the chicken dry before applying the butter mixture for crispy skin.
- Feel free to add other vegetables like bell peppers or onions for more flavor and variety.
- If you have extra herbs, sprinkle them over the vegetables before roasting for added taste.
- Use a meat thermometer to check the chicken’s internal temperature for safety and best results.
Variation
For a different flavor, try using different herbs such as sage or oregano. You can also add spices like cumin or chili powder for a kick. Replace the baby potatoes with sweet potatoes for a sweeter option.
FAQs
1. Can I use chicken pieces instead of a whole chicken?
Yes, you can use chicken pieces. Adjust the cooking time based on the size of the pieces, cooking until they reach 165°F (74°C).
2. What if I don’t have fresh herbs?
You can use dried herbs for this recipe. Use one-third of the amount called for fresh herbs as dried herbs are more concentrated.
3. Can I cook this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Cook on low for 6-8 hours or until the chicken is cooked through. Just note that the texture will differ from roasting in the oven.
