Roasted Chicken and Vegetables

Roasted Chicken and Vegetables – Fill your house with the amazing aroma of this wonderfully simple, healthy dinner.

Don’t you just love meals that you can just pop everything in a dish quickly and walk away knowing that a wonderfully healthy meal will be ready to serve in a couple of hours, all while you lay on the couch with good book. THIS is that meal! One pan roasted chicken and vegetables.

I know, of course, that my handy slow cooker could have created this yumminess too. But I’m talking about that day that you failed at planning ahead to start that said slow cooker earlier.

I had bought a chicken that was reduced for quick sale because of the date. Of course, it did get shoved into the back of the refrigerator for 2 more days since I completely forgot about it. Note to self: Add reduced meat to your meal-planning calendar immediately to replace something else that week. Or at least remember to put it in the freezer. Der!

I placed the chicken in a baking dish, added potatoes, baby carrots and onions. Stuff a peeled onion in the chicken cavity. Then poured about ¼ of melted coconut oil over it all (olive oil would work just fine too). Sprinkled it all with garlic powder, onion powder and pepper. Cooked it for 2 hours for one of the easiest dinners ever! While I laid on the couch reading my book.

INGREDIENTS

1 whole chicken (5-6 lbs)

6 potatoes (of your liking)

½ lb of baby carrots

2 medium sized onions, one sliced

garlic powder

Onion powder

Black pepper

Rosemary or thyme, optional

DIRECTIONS

Preheat oven to 350 degrees F.

Rinse chicken and remove the neck, etc. from the cavity (if it’s included)

Place the chicken in the center of a 9 x 14 baking dish.

Cut the potatoes into 1-inch chunks and place them all around the sides of the chicken.

Then place carrots and slice onion on top of potatoes.

Pour oil over top of the vegetables and about a tablespoon over the top of the chicken.

Sprinkle chicken and vegetables with each of the spices.

Bake for 2.5 – 3 hours (30 minutes pound) or until the internal temperature of the chicken reaches 180 degrees F with a meat thermometer.

Remove from oven and serve.

ENJOY!!

Roasted Chicken and Vegetables

Roasted Chicken and Vegetables – Fill your house with the amazing aroma of this wonderfully simple, healthy dinner.

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Servings: 7

Calories: 531kcal

Author: Sherri Hagymas

Ingredients

• 6 pound whole chicken
• 6 potatoes of your liking
• ½ lb of baby carrots
• 2 medium onions one sliced
• garlic powder
• Onion powder
• Black pepper
• Rosemary or thyme optional

Instructions

• Preheat oven to 350 degrees F.
• Rinse chicken and remove the neck, etc. from the cavity (if it’s included)
• Place the chicken in the center of a 9 x 14 baking dish.
• Cut the potatoes into 1-inch chunks and place them all around the sides of the chicken.
• Then place carrots and slice onion on top of potatoes.
• Pour oil over top of the vegetables and about a tablespoon over the top of the chicken.
• Sprinkle chicken and vegetables with each of the spices.
• Bake for 2.5 - 3 hours (30 minutes pound) or until the internal temperature of the chicken reaches 180 degrees F with a meat thermometer.
• Remove from oven and serve.
• ENJOY!!

Nutrition

Calories: 531kcal | Carbohydrates: 28g | Protein: 39g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 139mg | Sodium: 175mg | Potassium: 1229mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4730IU | Vitamin C: 27mg | Calcium: 93mg | Iron: 8mg

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