Simple Roasted Chicken & Vegetables
Nothing quite compares to roasted chicken as a home cooked family meal. This version is quick, easy and will get rave reviews. To really boost the flavor, use fresh rosemary and add a little extra.
Ingredients
- 1 whole chicken, about 3 pounds
- 2 medium onions
- 6 medium carrots
- 6 medium red potatoes
- 3 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 teaspoons dried rosemary
Instructions
- Preheat oven to 450 degrees.
- Wash vegetables, peel onion and quarter vegetables, leaving peel on carrots and potatoes.
- Pat chicken dry and cut into parts.
- Place all ingredients in a large bowl and toss with your hands to combine.
- Spread out onto a baking sheet, laying chicken pieces skin-side up on top of the vegetables.
- Bake for about 45 minutes. Chicken should be golden brown and vegetables will be fork tender.
- Use a thermometer to make sure chicken has cooked through to 165 degrees.
Notes
Smart Shopping Tips
- It’s always tempting to pick up the packs of pre-cut chicken, but most of the time it costs more per pound. Skip these and buy whole chicken instead. You’ll save money and can use the frame to make your own stock.
- A video of this recipe and how to make stock is featured in our recipe library at tafb.org/recipes.
- If you don’t feel comfortable cutting up a chicken, this recipe can be made using the chicken whole. Expect to cook it for an extra 15-30 minutes.
- Change the herbs and you change the flavor:
- Try dill or marjoram in place of the rosemary.
- Make a dry rub - a mixture of salt, paprika, onion powder, garlic powder, cumin and dried oregano.
- Try squeezing a little lemon or orange over the chicken before roasting.