Easy and Quick Roast Chicken with Vegetables: A Flavorful and Nutritious Dinner Option
Are you looking for an easy and quick roast chicken recipe that’s not only flavorful but also packed with nutrients? Look no further! This easy and quick roast chicken with vegetables recipe is perfect for a delicious weeknight dinner or a special family meal. With simple ingredients and straightforward steps, you can have a wholesome and hearty meal ready in no time. This easy and quick roast chicken with vegetables recipe is designed to save you time while delivering maximum flavor. The combination of juicy roast chicken and perfectly cooked vegetables makes this dish a crowd-pleaser. Whether you’re an experienced cook or a kitchen novice, you’ll find this easy and quick roast chicken with vegetables recipe both manageable and rewarding. Let’s dive into the details of this easy and quick roast chicken with vegetables recipe and get cooking!
Equipment
- Roasting pan
- Cutting board
- Chef’s knife
- Mixing bowls
- Measuring spoons
- Basting brush
- Aluminum foil
- Meat thermometer
Ingredients
- 1 whole chicken about 4-5 pounds
- 4 large carrots peeled and cut into chunks
- 4 large potatoes cut into chunks
- 1 large onion quartered
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 lemon halved
- Fresh parsley for garnish optional
Instructions
- Preheat your oven: Start by preheating your oven to 425°F (220°C). This high temperature will help achieve a crispy skin on your roast chicken while ensuring the vegetables cook perfectly.
- Prepare the chicken: Rinse the whole chicken under cold water and pat it dry with paper towels. Place the chicken in the roasting pan.
- Season the chicken: Rub the chicken with olive oil, making sure to cover it evenly. Sprinkle the dried rosemary, thyme, paprika, salt, and pepper over the chicken. Rub the minced garlic all over the chicken, ensuring it gets into every nook and cranny. Squeeze the lemon halves over the chicken and place the squeezed halves inside the cavity of the chicken.
- Prepare the vegetables: In a large mixing bowl, combine the carrot chunks, potato chunks, and onion quarters. Drizzle with olive oil and season with salt and pepper. Toss the vegetables to coat them evenly with the oil and seasoning.
- Arrange the vegetables: Place the seasoned vegetables around the chicken in the roasting pan. This allows the vegetables to absorb the flavors of the roast chicken as they cook.
- Roast the chicken and vegetables: Place the roasting pan in the preheated oven. Roast for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Baste the chicken occasionally with the juices from the pan to keep it moist.
- Rest before serving: Once the chicken is fully cooked, remove the roasting pan from the oven and let the chicken rest for about 10 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful roast chicken.
- Serve: Carve the chicken and serve it with the roasted vegetables. Garnish with fresh parsley if desired.