Classic Roasted Chicken and Vegetables
Roasting a whole chicken with a medley of vegetables is a simple and delicious way to enjoy a hearty meal. This dish combines tender, juicy chicken with flavorful roasted root vegetables, making it perfect for family dinners or special occasions. The addition of apples and lemons adds a subtle sweetness and tang, enhancing the overall taste. Plus, it’s a one-pan meal, which means less cleanup! Whether you’re a seasoned cook or a beginner, this roasted chicken and vegetables recipe is sure to become a favorite.
Ingredients
1 whole roaster chicken
3 Russet potatoes, peeled and coarsely chopped
3 sweet potatoes, peeled and coarsely chopped
5 celery stalks, chopped
4 carrots, peeled and coarsely chopped
1 fennel bulb chopped
4 parsnips, peeled and chopped
1 onion, chopped
1 large apple, cored and chopped
2 lemons, quartered
2 tbsp minced garlic
Salt and pepper to taste
Olive oil
Instructions
1
Preheat the Oven: Set your oven to 350°F (175°C).
2
Prepare the Vegetables: In a large bowl, combine the russet potatoes, sweet potatoes, celery, carrots, fennel bulb, parsnips, onion, apple, and lemons. Add the minced garlic, drizzle with olive oil and toss to coat evenly. Season with salt and pepper to your liking.
3
Assemble the Dish: Spread the prepared vegetables evenly in a baking dish. Add the quartered lemons to the pan to roast. Place the whole chicken on top of the vegetable bed. Sprinkle the chicken with additional seasoning as desired.
4
Roast: Place the baking dish in the preheated oven. Roast for approximately 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C).
5
Rest and Serve: Remove the dish from the oven and let the chicken rest for about 10 minutes. Carve the chicken and serve with the roasted vegetables.
Tags:
#ComfortFood#DeliciousMeals#EasyRecipes#FamilyDinner#HealthyEating#OnePanMeal#RoastedChickenChefBryanCookingwithchefbryanhomecookingKUTV
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