One Pan Roast Whole Chicken and Vegetables Recipe - How to Roast a whole Chicken
I love a good homemade roast chicken and this juicy whole roasted chicken in one pan with vegetables is flavorful and tender juicy. How to roast a whole chicken, easy, simple and delicious.
INGREDIENTS
4 to 4.5 lbs whole chicken
2 Tbs melted butter
salt and pepper to taste ( i used 2 1/2 tsp salt and 1/2 tsp black pepper to season the chicken)
1/2 tsp dried parsley
1/2 tsp dried oregano
Stuff chicken with;
1 whole lemon
1 small onion
1 whole garlic head
handful of fresh thyme
3 to 4 sprigs of fresh rosemary
3 bay leaves
for the veggies
1 lb red baby potatoes
3 medium carrots
1 medium onion
1 cup brussel sprouts
4 cloves of garlic
2 Tbs olive oil
salt and pepper to taste ( i used 1/2 tsp salt and 1/4 tsp black pepper)
1/2 tsp dried oregano
1/2 tsp dried parsley
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Juicy ROAST CHICKEN RECIPE - How To Cook a Whole Chicken
There’s nothing like homemade Roast Chicken. This is a one-pan chicken dinner and you’ll love our tip for the juiciest chicken breast.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BAKED CHICKEN INGREDIENTS:
►6 medium Yukon gold potatoes
►3 medium carrots, peeled and cut into 1” pieces
►1 medium onion, chopped into 1” pieces
►1 head of garlic, cut in half parallel to the base, divided
►4 sprigs rosemary, divided
►1 Tbsp olive oil
►1/2 tsp salt
►1/4 tsp black pepper
►5 to 6 lb whole chicken, giblets removed, patted dry
►2 1/2 tsp salt, divided (1/2 tsp for inside, 2 tsp for outside)
►3/4 tsp pepper, divided (1/4 for inside, 1/2 for outside)
►2 Tbsp butter, melted
►1 small lemon, halved
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:33 Prepping veggies
1:41 Seasoning the veggies
2:04 Choosing the right chicken
2:56 How to season and stuff the chicken
4:08 Adding veggies to the pan
4:54 Using meat thermometer
5:17 How to roast a chicken
5:34 Creating a foil shield
5:56 Letting chicken rest
6:05 Taste test
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Ina Garten Makes Perfect Roast Chicken | Food Network
The Barefoot Contessa shares her recipe for perfect roast chicken with vegetables.
Get the recipe:
Perfect Roast Chicken
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 10 min
Prep: 20 min
Inactive: 20 min
Cook: 1 hr 30 min
Yield: 8 servings
Ingredients
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out.
Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken.
Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
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Simple and Easy Roast Chicken Recipe
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Prep Time: 15 minutes | Cook Time: 1.5 Hrs
Ingredients List:
1 Whole Chicken - Approx. 3-4 lbs
1 Tsp Chilli Powder or Paprika
1 Tsp Garlic Powder
1 Tsp Black Pepper Powder
1 Tsp Salt
6 Small Potatoes
1 Medium Onion
1 Lemon
4-5 Garlic cloves
Aluminum foil or kitchen string to tie legs
Enjoy!
~A
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One-Pan Chicken And Veggie Meal Prep 2 Ways
Woah! So easy and tasty! Summer bod, here I come!
Here is what you'll need!
One-Pan Chicken And Veggie Meal Prep 2 Ways
Servings: 4
INGREDIENTS
1 red pepper, sliced
1 yellow pepper, sliced
1 small red onion, sliced
2 boneless, skinless chicken breasts
3 carrots, sliced on the bias
1 cup broccoli florets
1 cup snow peas
1 can black beans, drained and rinsed
4 cups cooked brown rice
Chipotle Lime Sauce
½ cup olive oil
½ cup lime juice
½ cup honey
1 tablespoon chopped garlic
1 teaspoon chipotle powder
1 teaspoon cumin
Salt, to taste
Pepper, to taste
Teriyaki Sauce
1 cup soy sauce
½ cup honey
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
1 tablespoon sesame oil
PREPARATION
Preheat oven to 425˚F/220˚C.
Spray a parchment paper-lined baking sheet with cooking spray. Place the red pepper, yellow pepper, and red onion on the left half of the sheet and the carrots, broccoli, and snow peas on the right half. Set aside.
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ROAST CHICKEN | a super easy whole roast chicken recipe (the easiest!)
Roast chicken is the ultimate kitchen staple! And my version is so ridiculously easy to make. There's just three ingredients!
In today's video, I'll teach you how to roast a chicken, so that you no longer have to buy a rotisserie chicken from the store. My homemade roast chicken recipe just tastes better (trust me) and you can control the amount, quality, and type of seasoning. Plus, there's the bonus that whole roasted chicken has the most insanely flavorful and crispy skin plus ultra juicy meat. It's a great alternative to my baked chicken or slow cooker chicken recipe, so give it a try and let me know what you think!
???? Printable Roast Chicken Recipe:
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► TIMESTAMPS:
00:00 Intro
00:54 Bring the chicken to room temperature
01:56 Pat the chicken dry and truss the legs
02:40 Season the chicken
03:26 Roast the chicken in the oven
04:42 Let the chicken rest
05:11 Buy my cookbook and learn how to meal prep chicken on a sheet pan with vegetables
05:40 Carve the chicken into breasts, thighs/legs, and wings
07:30 Store leftover chicken and save the carcass for future chicken broth
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