How To Make Quick Roast Christmas Chicken & Sticky Veg
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 whole chicken (about 4 pounds)
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- Salt and pepper, to taste
- 4 carrots, peeled and chopped
- 4 parsnips, peeled and chopped
- 1 red onion, sliced
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
Instructions
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Preheat the oven to 400°F (200°C).
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Place the chicken in a roasting pan and drizzle with olive oil. Rub the dried rosemary, dried thyme, salt, and pepper all over the chicken.
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In a separate bowl, toss the carrots, parsnips, and red onion with honey and balsamic vinegar until well coated.
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Arrange the vegetables around the chicken in the roasting pan.
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Roast the chicken and vegetables in the preheated oven for 60 minutes or until the chicken is golden brown and cooked through.
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Remove from the oven and let the chicken rest for 10 minutes before carving.
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Serve the roast chicken with the sticky vegetables on the side.
Nutrition
- Calories : 430kcal
- Total Fat : 19g
- Saturated Fat : 4g
- Cholesterol : 123mg
- Sodium : 477mg
- Total Carbohydrates : 31g
- Dietary Fiber : 6g
- Sugar : 16g
- Protein : 35g
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