Vegetable Roasted Chicken Recipe
Enjoy a delicious and nutritious Vegetable Roasted Chicken recipe, perfect for weeknight dinner or special occasion. Easy to prepare and cook, with flavorful results
Equipment
Ingredients
For the chicken
- 1 4.5 lbs whole chicken
- 2 tbsp olive oil
- 1 medium lemon juiced
- 1/4 cup vinegar
- 1 large onion
- 3 stalks celery
- 1 bunch parsley
- 1 small ginger
- 8 cloves garlic
- 1 medium red bell pepper
- 1 tbsp Rosemary or 1 tsp dried rosemary
- 1 tbsp Thyme or 1 tsp dried
- 2 tbsp paprika
- 1 small hot pepper optional
- salt and pepper to taste
For butter Ingredients
- 1/4 cup butter
- 1 tbsp Rosemary finely chopped
- 1 tbsp sage finely chopped
For the Vegetables
- 4 medium carrots peeled and cut into chunks
- 4 medium potatoes cut into chunks or wedges
- 1 large onion quartered
- 2 medium corn on the cob cut into small pieces
- 2 medium bell peppers cut into chunks
- 1 large zucchini cut into chunks
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp oregano dried
- salt and pepper to taste
Instructions
- Preheat your oven to 450°F (232°C). This high heat will help crisp the chicken skin.
- Blend the chicken ingredients.
- Use a dessert spoon or your mid and index fingers to loosen the top (breast area) skin of the chicken. Using a sharp knife, poke or make slits on the drumsticks for proper penetration of the marinade.
- Place the chicken in a bag and pour the marinade ensuring it is coated all over. Place in the fridge and marinate for a minimum of 2 hours.
- Take the chicken out of the fridge 30 minutes before cooking, remove it from the bag, and transfer it to a roasting pan
- Tie the legs with a kitchen string and tuck the wing tips under the chicken .Mix the butter ingredients and spread half of it all over the chicken
- Place chicken in the oven and roast for 15 minutes then turn the oven down to 375F/190C.
- While the chicken is roasting, prepare your vegetables;In a large bowl, toss the carrots, potatoes, onion, bell peppers, and zucchini (if using) with 2 tablespoons of olive oil, dried oregano, paprika, salt, and pepper until well coated (You can add some of the leftover marinades to the vegetables.)
- Arrange the vegetables around the chicken. Make sure there is enough space around the chicken for the air to circulate and cook everything evenly.
- Remove the chicken from the oven after 15 minutes and spread some of the marinade on top (optional) followed by the leftover butter ingredients.
- Roast the chicken for 1 hour, or until the internal temperature of the chicken reaches 165°F (75°C) when checked with a meat thermometer.
- Halfway through cooking, give the vegetables a gentle toss to ensure even roasting. If the vegetables are browning too quickly, you can cover the chicken loosely with foil for the last 20 minutes of cooking.
- Once the chicken is cooked, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute and ensures the chicken stays moist.
- Serve the chicken with the roasted vegetables on the side. Garnish with extra fresh herbs if desired
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Nutrition
Calories: 694kcalCarbohydrates: 53gProtein: 8gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 22mgSodium: 141mgPotassium: 1440mgFiber: 11gSugar: 13gVitamin A: 11879IUVitamin C: 159mgCalcium: 126mgIron: 4mg
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