If you’re looking to impress your friends and family with a delicious and inexpensive dinner next time try this great recipe which makes your main and side dish all at once. You can either eat the potatoes separately or mash them with some butter and roasted garlic to make your own mash potatoes. You could prep everything in about 10 minutes and pop this in the oven without having to constantly look after it or baste it since this method does all the work for you. You can have your roasted chicken platter with roasted veggies on the side, delicious rue over mash potatoes in 90 minutes.
Oven roasted chicken is easy to make with your favorite vegetables and a little seasoning. If you want the simplest recipe for tasty roasted chicken, just season inside and outside of the chicken with salt, pepper, onion and garlic powder – place chicken in a roasting pan, stick it in a preheated oven and in 90 minutes you’ll have delicious roasted chicken.
Ingredients for Vegetables
- 3 large carrots chopped in 3 pieces (3”)
- 1 large onion chopped in quarters
- 1 stalk of celery – chopped in 3” pieces
- 1 large sweet potato, peeled and cut into large pieces
- 4-8 small red potatoes whole, washed
- 2 bay leaves
- ½ cup of block butter (1/2 in cavity + balance of butter under the skin)
- 2 tablespoons extra virgin olive oil
Ingredients Chicken prep
- 1 whole chicken (approximately 3-4 pounds, remove giblets)
- 1 head of garlic, remove garlic paper, leave whole
- 1 additional head of garlic, cut in half (no need to remove paper)
- 1 small lemon – sliced
- 3 tablespoons of make-your-own dry adobo seasoning OR kosher salt and fresh ground black pepper
- 8 – 6” sprigs of fresh rosemary (half on top of veggies, 2 stalks in cavity, and 2 stalks under chicken skin)
- 1 – Dutch oven with cover or roasting pan and foil
1. Preheat oven to 350 degrees F. Place oven rack in middle to lower section depending on your oven coils so not to burn chicken skin.
2. Place washed, cut veggies (carrots, onions, half stalk of celery, sweet potato, red potatoes) into Dutch oven or roasting pan, place, bay leaves and 4 sprigs of fresh rosemary on top of veggies. Drizzle olive oil over veggies with salt & pepper as desired or season with more adobo seasoning.
3. Rinse the chicken in water and pat dry with paper towels. Season the inside of the chicken with one tablespoon of adobo seasoning (or salt and pepper) and rub two tablespoons of adobo seasoning or salt and pepper on the skin. Chicken will brown with the adobo mix. Place half block butter in the chicken cavity with balance of celery, sprigs of rosemary, and half of lemon. Create a space between the chicken meat and skin and place balance of butter under chicken skin, along with balance of lemon slices, garlic and rosemary sprigs.
4. Place chicken on top of veggies and place in preheated oven, bake uncovered for 30 minutes. Cover the chicken with the Dutch oven cover or foil and bake an additional 60 minutes. Bake until chicken juices are clear when poked or internal temperature of chicken reaches 180 degrees F. Remove chicken from oven, place chicken on separate plate and let cool for 10 minutes before slicing. Remove sweet potatoes, red potatoes and carrots to garnish around chicken. Strain the liquid into a separate gravy bowl, strain out onions, rosemary, garlic and bay leaves and use liquid as a rue for gravy.
Tip: Prep veggies ahead of time and this can be a delicious quick meal to pop in the oven right as you get home after work. Don’t place the raw chicken on the vegetables until right before you are ready to bake. While the kids are doing their homework and you’re settling in for the night, dinner will be ready in an hour and a half without much fuss. Enjoy!
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