Roasted Chicken & Veggies
image courtesy of vecteezy
Roasted Chicken is a classic!
Many people get scared to roast a whole chicken, but really, it’s so simple if you know a few tips and the oven does all the work! You don’t have to use the veggies we have here and can really use any root or hard vegetable you have in your fridge/pantry.
Our favorite part of roasted chicken is being able to make 3 meals from it.
The roasted chicken
Chicken salad for lunch
Chicken soup for the freezer on a rainy day!
As with all of our recipes, measurements are NOT important.
We always urge you to taste as you go and use your instincts. If you don’t like an ingredient or want to swap for another vegetable you have – Go for it!
For more information on roasting, check out our roasting blog.
Roasted Chicken & Veggies Recipe
Servings: 6 people
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
1 whole chicken
2 lemons, halved
1-2 heads of garlic, cut lengthwise in half
1 onion, chopped
1/4 bunch thyme and/or rosemary
1/4 cup white wine (optional)
2 carrots, large diced
2 turnips, large diced
1 large sweet potato, large diced
You can also use winter squash, white potatoes, rutabega, fennel or any other bulb or root vegetable.
Instructions
Preheat your oven to 450 degrees
Dry the skin of your chicken with a paper towel & season liberally with salt & pepper. This will help it crisp up really nice!
Stuff chicken with chopped onion, garlic, thyme & 1 lemon
Chop veggies about an inch thick; be sure they are around the same size so they cook evenly
Season veggies liberally with salt & pepper and add to a roasting pan
Place chicken on roasting pan & pour a small amount of white wine (or beer) at the bottom of the pan (approx. ½-1 cup, just eyeball it)
Cook chicken in the oven until the flesh is firm & skin is brown. (approx. 40min) If the skin is browning too fast, you can cover the chicken with some foil to stop the browning, while it continues to cook.
Recipe Notes
How do I know when the chicken is done? The breast meat should be firm to the touch. You can also cut the leg off to see if the juices of the chicken run clear. If it is undercooked the juices will still be pink.
Pro Tip: Make sure you use a big enough roasting pan so that your veggies get browned. If you are crowing you pan, then the veggies will just steam. You want there to be space for the veggies. Check out our roasting blog for more details.
