Simple Roast Chicken and Vegetables <3 Olivia
It is always great when you can make a complete meal in one pan. A roast chicken might seem intimidating but it is actually incredibly easy and so delicious. With this recipe I had a healthy lunch all ready for days and even more chicken leftover that I was able to use in quesadillas, salads, etc… it was very economical. The chicken looks beautiful on the plate and is a great substitute during the holidays for those who may not like turkey or don’t need such a large bird. You can sub in any vegetables you like, but these are the ones I like the most with my roast.
Simple Roast Chicken and Vegetables:
– 1 uncooked chicken, giblets removed
– approximately 2 cups chicken broth (I always use reduced sodium)
– 2-3 yellow onions
– approx. 6 golden or red potatoes
– approx. 6 carrots, peeled
– 1 head garlic (you can use less, if desired)
– 1/4 cup olive oil
– salt and pepper
Preheat the oven to 425 (I actually set somewhere between 425-450)
1. Remove giblets from chicken. Clean your chicken under cold water and dry WELL (this is important for getting a crisp skin). Rub olive oil over the chicken (approximately 1-2 tbs) and season with salt and pepper. Place your aromatics inside the chicken body (I used a few garlic cloves and half an onion, a lemon and fresh herbs would also be great!). Place your chicken in a large glass rimmed baking dish.
2. Chop your onions, carrots, and potatoes into bite-size pieces. Toss with 2 tbs. olive oil and season with salt and pepper. Place in the glass rimmed baking sheet, with the chicken in the center.
3. Place the remaining, peeled garlic cloves in the baking dish, but make sure to cover them with vegetables, or the tops will burn. I think roasted garlic is absolutely delicious, but if you don’t, you can leave it out! I also place a few cloves under the wings of the bird for extra flavor.
4. Pour 1 cup of the chicken stock over the entire dish, be careful not to wash off all the seasonings on the bird. When it is ready to place in the oven it will look like this:
5. Place in the oven and roast for about 45 minutes. At the 45 minute mark, pour the remaining cup of chicken stock over the chicken, more if needed, allowing it to drip down the vegetables. Toss vegetables to avoid burning on the top. Continue roasting for another 30 minutes (total time will be about 1 hour and 15 minutes).
6. Remove from oven, allow to cool before carving.
mmm ❤ Olivia