Roast chicken with vegetables is one of my all-time favorite “quick” dishes. You can prepare the entire meal ahead of time, place it in the fridge and then pop in the oven when you want to cook dinner. The leftovers are fantastic for lunch the next day and you can make homemade chicken stock (aka: bone broth) with the carcass.
In my cooking videos, I’m focusing on the basics for you because if you can get those covered, then your time in the kitchen can be more productive and less stressful. If you’d like to be notified when I post new cooking videos, click over to the Deliciously Organic YouTube page and make sure and click on the red “subscribe” button on the bottom left of the video. I hope you enjoy today’s recipe where I show you just how easy roast chicken can be!
Here’s a list of all of the tools, pans, etc. I used in this video:
Large Cutting Board
8-inch Chef’s Knife
16×22 Sheet Pan (I only use these with parchment paper since it’s made with some aluminum)
Small Copper Pot (I’ve had this little pot for at least 15 years and love to use it to warm butter and other oils)
All-Clad Lasagna Pan (this is the pan I used with the 2nd roasted chicken that I pulled out of the oven. This pan is much cheaper than their “roasting” pan and it’s perfect for all of my roasting needs)
Parchment Paper
Oven Mits
Roast Chicken and Vegetables Recipe
Serves 4-6
For the Chicken and Vegetables:
4 large carrots
4 large yukon gold potatoes (or sweet potatoes for Paleo)
2 large red onions, cut into wedges
1 (4-5 pound) organic chicken
4 tablespoons ghee, bacon fat, lard or tallow
1 teaspoon Celtic sea salt
1/2 teaspoon Freshly ground black pepper
Directions:
Preheat the oven to 425 degrees F and adjust the rack to the middle position. Place the vegetables on a baking sheet lined with parchment paper and then make well in center. Set the chicken in the middle of the pan breast-side up. Tuck the wings underneath and tie the legs with twine. Brush the chicken and vegetables with ghee (bacon fat, lard, or fat of your choice). Roast the chicken and vegetables for 1 1/2 hours, or until breast temperature is 160 degrees F. Remove from the oven and let the chicken sit for 20 minutes before serving.
Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
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