Looking for a delicious and easy meal that’s perfect for any occasion? Look no further than this amazing roast chicken and veggies recipe! It’s packed with flavor, simple to make, and sure to impress your family and friends.
Why You’ll Love This Recipe?
- Great flavors: The combination of juicy roast chicken and perfectly seasoned veggies is a match made in heaven.
- Quick prep time: With just a few simple ingredients, you can have this delicious meal on the table in no time.
- Perfect for meal prep: This recipe is great for meal prep, as you can easily make a large batch and enjoy leftovers throughout the week.
Ingredient Notes:
Roasted Chicken:
- Olive oil: Adds richness and helps to crisp up the chicken skin.
- Whole chicken: Provides the main protein for the dish.
- Sea salt, black pepper, crushed fennel, crushed red pepper: Seasonings that add depth of flavor to the chicken.
Roasted Veggies: - Baby potatoes, red onion, garlic, fresh thyme: These veggies provide a delicious accompaniment to the roast chicken.
- Olive oil and salt: Used to drizzle over the veggies for roasting.
Step-by-Step Instructions:
- Preheat your oven to 425°F.
- Rub the chicken with olive oil, sea salt, black pepper, crushed fennel, and crushed red pepper.
- Place the chicken in a roasting pan and roast for about 1 hour, or until the internal temperature reaches 165°F.
- Toss the baby potatoes, red onion, and garlic with olive oil, fresh thyme, and a pinch of salt.
- Spread the veggies on a baking sheet and roast for about 30-40 minutes, or until golden and tender.
Helpful Tips:
- Make sure to let the chicken rest for at least 10 minutes before carving to allow the juices to redistribute.
- For extra crispy skin, pat the chicken dry with paper towels before seasoning.
- Feel free to customize the veggies with your favorites, such as carrots or bell peppers.
Expert Tips for the Best Results:
- For extra flavor, add a squeeze of lemon juice over the roasted chicken before serving.
- To make this dish even more savory, sprinkle some parmesan cheese over the veggies before roasting.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature for safety and optimal taste.
Serving Suggestions:
Serve this roast chicken and veggies with a side of garlic mashed potatoes and a crisp green salad. Pair it with a glass of Chardonnay for the perfect meal.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the chicken and veggies in a 350°F oven for about 15-20 minutes, or until warmed through.
Frequently Asked Questions:
- Can I use boneless, skinless chicken breasts instead of a whole chicken?
Yes, you can use boneless, skinless chicken breasts for a quicker cooking time. - Can I use dried herbs instead of fresh thyme?
Yes, dried thyme can be substituted for fresh thyme, but use half the amount called for in the recipe. - How can I prevent the chicken from drying out?
Make sure not to overcook the chicken and baste it with pan juices while roasting to keep it moist.
Conclusion:
Now that you have all the tips and tricks for making the perfect roast chicken and veggies, it’s time to get cooking! Try out this recipe and let us know how it turns out. Enjoy!
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Perfect Roast Chicken and Veggies Recipe
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Roasting
- Cuisine: Any
Description
This Perfect Roast Chicken and Veggies recipe combines tender, juicy chicken with flavorful roasted vegetables for a satisfying meal that’s easy to make.
Ingredients
Scale
Roasted Chicken:
- 2 tablespoons olive oil
- 1 whole chicken (5 pounds)
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- ½ teaspoon crushed fennel
- ½ teaspoon crushed red pepper
Roasted Veggies:
- 10 baby potatoes
- 1 large red onion, cut into 8 wedges
- 6 cloves garlic, skin removed
- 1 teaspoon fresh thyme
- Additional olive oil for drizzling
- Pinch of salt for veggies
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the chicken: Rub the whole chicken with olive oil, sea salt, black pepper, crushed fennel, and crushed red pepper.
- Prepare the veggies: Toss baby potatoes, red onion wedges, and garlic cloves with olive oil, fresh thyme, and a pinch of salt.
- Roast: Place the seasoned chicken on a roasting pan and surround it with the prepared veggies. Roast in the preheated oven for about 1 hour or until the chicken is cooked through and the veggies are tender.
- Serve: Carve the chicken and serve with the roasted veggies.
Notes
- Feel free to add your favorite herbs or spices to customize the flavor of the dish.
- Make sure to let the chicken rest for a few minutes before carving to retain its juices.
Nutrition
- Serving Size: 1 serving
- Calories: Varies
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0 g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies