Roxy15
New member
Roast Chicken & Vegetables:
1-(3-4)-lb. Chicken
3-4 Cups Chopped Vegetables, See Note
(Carrots, Potatoes, Onions, Parsnips)
4 T. Olive Oil
1/2 Tsp. Italian Seasoning Or 1 T. Fresh Chopped Herbs
Chicken Seasoning Or Chicken Rub Below
Preheat oven to 450 degrees.
Wash and chop vegetables.
Drizzle with 2 tablespoons olive oil, salt and pepper and 1/2 teaspoon Italian Seasoning or 1 tablespoon fresh herbs.
Place in the bottom of a shallow casserole dish or 9x13-in.
pan.
Rub outside of chicken with remaining 2 tablespoons of olive oil. Season with chicken seasoning or rub.
Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook 12 minutes at 450°F.
Turn oven down to 350°F and bake until the inner thigh reaches 165°F. (A 4-lb.chicken will need an additional 75-80 minutes).
Remove the chicken from the oven and allow to rest 15 minutes before carving.
(Return the vegetables to the oven if they need a few more minutes cook time).
RECIPE NOTES:
This chicken can be roasted on its own without vegetables if preferred.
Chicken Rub-Opt.)
1 Tsp. Paprika
1 Teaspoon Seasoning Salt
1 Teaspoon Garlic Powder
1/2 Teaspoon Black Pepper
1 Teaspoon Parsley
1/2 Teaspoon Thyme
1/2 Tsp. Rosemary
Vegetables:
I use a combination of carrots, potatoes onions however, any vegetable will work.
If your chicken is on the smaller side-(3-lbs.)-Be sure to cut your vegetables fairly small so they cook through along with the chicken.
View attachment 16562
1-(3-4)-lb. Chicken
3-4 Cups Chopped Vegetables, See Note
(Carrots, Potatoes, Onions, Parsnips)
4 T. Olive Oil
1/2 Tsp. Italian Seasoning Or 1 T. Fresh Chopped Herbs
Chicken Seasoning Or Chicken Rub Below
Preheat oven to 450 degrees.
Wash and chop vegetables.
Drizzle with 2 tablespoons olive oil, salt and pepper and 1/2 teaspoon Italian Seasoning or 1 tablespoon fresh herbs.
Place in the bottom of a shallow casserole dish or 9x13-in.
pan.
Rub outside of chicken with remaining 2 tablespoons of olive oil. Season with chicken seasoning or rub.
Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook 12 minutes at 450°F.
Turn oven down to 350°F and bake until the inner thigh reaches 165°F. (A 4-lb.chicken will need an additional 75-80 minutes).
Remove the chicken from the oven and allow to rest 15 minutes before carving.
(Return the vegetables to the oven if they need a few more minutes cook time).
RECIPE NOTES:
This chicken can be roasted on its own without vegetables if preferred.
Chicken Rub-Opt.)
1 Tsp. Paprika
1 Teaspoon Seasoning Salt
1 Teaspoon Garlic Powder
1/2 Teaspoon Black Pepper
1 Teaspoon Parsley
1/2 Teaspoon Thyme
1/2 Tsp. Rosemary
Vegetables:
I use a combination of carrots, potatoes onions however, any vegetable will work.
If your chicken is on the smaller side-(3-lbs.)-Be sure to cut your vegetables fairly small so they cook through along with the chicken.
View attachment 16562
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