Roasted Chicken and Vegetables
A flavorful one-pan dish, featuring crispy chicken skin, tender roasted vegetables, and decadent pan juices.
Servings: 4
Calories: 423kcal
Equipment
- roasting pan
Ingredients
- 5 lb whole chicken
- kosher salt
- black pepper
- 1 lb Fingerling potatoes, cut in half (purple potatoes also work great)
- 2 heads of broccoli, cut into florets
- 2 large red onions, cut into wedges
- 1 pt cherry or grape tomatoes
- 2-3 tbsp olive oil
- ¼ tsp red pepper flakes
- 6 tbsp melted butter
- 4 garlic cloves, minced
- 2 tsp Italian seasoning
- spinach, for serving
Instructions
- Place a large roasting pan in the oven on 450º. Let it heat up while the oven preheats. In the meantime, prep your chicken by removing any giblets from the inside and patting dry with paper towels. Season generously with salt and pepper, and set aside while you prepare the vegetables.
- Prepare all vegetables and toss with olive oil in a large bowl, until evenly coated. Season with salt, pepper, and red pepper flakes.
- Melt butter in a small bowl, and add garlic and Italian seasoning.
- Carefully remove roasting pan from the oven, and set it on the stovetop. Coat the bottom of the chicken in your butter mixture, and place in the center of the roasting pan. Use the remaining butter to coat the rest of the chicken. I like to brush an even coat over the whole chicken, and then dump the rest of the butter mixture on top. Place the vegetables into the roasting pan, surrounding the chicken.
- Bake until internal temperature reaches 165º, and chicken skin is crispy and golden brown. Vegetables should be tender. Bake time should be about 1 hour, but I like to check on it at the 30 minute mark to stir the vegetables. Once cooked, let the dish rest 10-15 minutes, covered loosely with tin foil.
- Serve over a bed of spinach, and a side of wild rice. Spoon pan drippings over the dish for extra flavor and decadence.