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.
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
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
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Miz Helen
Your Roasted Chicken and Vegetables look fantastic! Your recipe is awesome, I have pinned it. We really enjoy you sharing with Full Plate Thursday and hope to see you again soon!
Miz Helen
swathi
Roasted chicken and vegetables looks really nice, thanks for sharing with hearth and soul blog hop, pinning and tweeting.
Sadie Seasongoods
Yum, yum, yum! That looks like a pan full of deliciousness, if you ask me. I love that you linked this up at Snickerdoodle Sunday- thank you!!
Easypeasylifematters
We love one pot wonders at our house so this is perfect! And I love how easy it is 🙂
Laurie
This is just the kind of recipe my family would love! Thank you so much for sharing it with us at Snickerdoodle Sunday! Pinning!
~Laurie
Kim
1-star because recipe wasn’t very thorough. I sprinkled the spices on top and I hope it didn’t ruin it. I wasn’t sure what it meant when she said 2 medium onions, one sliced. So I quartered one and sliced the other even though they all end up the same anyway. I also put half an onion inside of the chicken so I hope it’s not too much onion. In addition, she said 1/4 oil. She didn’t say 1/4 tbsp or cup so I just used 1/4 cup of oil. And she didn’t say what to do if you did want to use a slow cooker/crockpot even though she mentioned it’s possible to use a crockpot instead. I hope it doesn’t matter if the oil reached the chicken because all of the vegetables are for the most part just sitting on top of the chicken.
Lou Lou Girls
This is perfect! Pinned and tweeted. We appreciate you taking the time to party with us! I hope to see you on Monday at 7 pm, so we get to see your fabulous new creations. The party goes until Friday at 7 pm. Happy Saturday! Lou Lou Girls
Morgan @ Morgan Manages Mommyhood
We get whole chicken at Sam’s Club and usually one goes to soup and the other gets roasted. We love whole roasted chicken! It’s delicious and surprisingly simple!
Jann Olson
I use to cook a whole chicken like this, but haven’t for a long time. Need to do it again. Looks yummy! Thanks for sharing with SYC.
hugs,
Jann
Trisha @ Home Sweet Homemade
Yes! I do love throwing everything in one pan and letting it do it’s thing! I also love running the oven on cool days…this recipe is a win-win! Pinned! Visiting via What’d You Do This Weekend blog hop!