How To Make Roast Chicken and Vegetables
This roast chicken recipe is great way to make a family classic. Roast over a bed of carrots, potatoes, and parsnips for a heartier dish.
Serves:
Ingredients
- 1chicken
- 3cupsvegetables(,carrots, potatoes, onions, parsnips, chopped
- 4tbspolive oil
- ½tspItalian seasoning,or 1 tablespoon fresh chopped herbs
- chicken seasoning,or chicken rub below
Instructions
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Preheat oven to 450 degrees F.
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Wash and chop vegetables. Drizzle with 2 tablespoons olive oil, salt and pepper and ½ teaspoon Italian seasoning or 1 tablespoon fresh herbs. Place in the bottom of a shallow casserole dish or 9 by 13-inch pan.
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Rub outside of chicken with remaining 2 tablespoons of olive oil. Season with chicken seasoning or rub.
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Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook 12 minutes at 450 degrees F.
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Turn oven down to 350 degrees F and bake until the inner thigh reaches 165 degrees F. A 4-pound chicken will need an additional 75-80 minutes.
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Remove the chicken from the oven and allow to rest for 15 minutes before carving. Return the vegetables to the oven if they need a few more minutes cook time.
Nutrition
- Calories: 542.55kcal
- Fat: 39.36g
- Saturated Fat: 9.91g
- Trans Fat: 0.19g
- Monounsaturated Fat: 19.06g
- Polyunsaturated Fat: 7.51g
- Carbohydrates: 6.18g
- Fiber: 1.85g
- Sugar: 0.00g
- Protein: 38.72g
- Cholesterol: 150.00mg
- Sodium: 161.61mg
- Calcium: 35.04mg
- Potassium: 475.23mg
- Iron: 2.39mg
- Vitamin A: 197.73µg
- Vitamin C: 7.97mg
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