Roasted Chicken With Vegetables
One of the best parts of this Juicy Roasted Chicken With Vegetables Recipe besides the amazing flavors, of course, is the convenient and practical way of making a whole dinner in just one shot. All you need is a one-pan dish which makes the cleaning process a breeze. It doesn't get better than this!
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Servings: servings
Calories: 335kcal
Ingredients
- 4 pound whole chicken (make sure to remove the giblets)
- 6 cloves garlic (mashed)
- 1 ½ tablespoon salt divided (I use kosher salt)
- 2 teaspoons black pepper divided
- 3 tablespoon unsalted butter
- 1 teaspoon olive oil (for the veggies)
- 1 small orange (cut into fours)
- ½ squash (diced in big pieces)
- ½ pound (medley) potatoes (whole)
- 3 large carrots (diced in two parts)
- 1 sprig rosemary thyme, and sage
Instructions
- Preheat oven to 375 degrees F (175 degrees C)
- Place the chicken in a big bowl add cool water, some white vinegar (this part is optional) and it's also very important to remove the giblets from the inside of the chicken cavity (sometimes they come in a plastic bag).
- Combine the garlic, salt, pepper and mashed (I like to use a mortar and pestle) This is optional, but this is one of my favorite tools in the kitchen!
- Combine the unsalted butter with the garlic, ½ tablespoon of salt, and 1 teaspoon of the back pepper
- Proceed to season the chicken with the butter mixture. Try to get under the chicken skin (I use my fingers for this), and coat the whole chicken with the butter mixture.
- Make sure to put some of the mixtures inside the big chicken cavity and place the pieces of orange and the herbs inside (this will make the chicken so flavorful)
- Diced all the veggies in big pieces. Place all the vegetables in the roasting pan. Season with the rest of the salt and pepper and add the olive oil.
- Place the already season chicken on top and cover with aluminum paper and place it in the oven for about an hour.
- Next, remove the aluminum paper and raise the oven temperature to 475 degrees and cook for 25 minutes or until you are satisfied with the color.
Notes
- I cut the vegetables in big pieces that way they are tender but not mushy after a whole hour and half of cooking
- I like to combine the butter with the garlic, herbs, and spices to season the chicken
- Seasoning the chicken under the skin with the butter mixture makes the meat moist and flavorful
- Coating the chicken with the butter mixture makes the chicken skin crispy and colorful
- putting some of the butter mixtures inside the big chicken cavity and placing the pieces of orange and the herbs inside will make the chicken so flavorful
Nutrition
Serving: 0g | Calories: 335kcal | Carbohydrates: 14g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 100mg | Potassium: 611mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9805IU | Vitamin C: 23.5mg | Calcium: 64mg | Iron: 2.4mg