Roasted Chicken and Root Vegetables

There’s not a lot of dinners much simpler than roasting a chicken. Am I right, or am I right? To me, it is one of the easiest and delicious meals out there. It’s good for when you have a lot to do around the house and need something easy for dinner, it is easy for Sunday lunch, and it is even easy if you just want to eat it because it’s delicious.

You can use this recipe and change it however you’d like: different spices, herbs, and vegetables..they pretty much all taste great.

The Cast of Characters: whole chicken, sweet potato, russet potato, carrots, onion, salt, pepper, olive oil, worcestershire, liquid smoke , rosemary, and basil.

Roasted Chicken 1

To begin, go ahead rinse, pat dry, pull the bag out of the cavity and butterfly your whole chicken by cutting the backbone out. If you don’t know exactly how to butterfly a chicken, you can watch that here on this Youtube video.

After you cut the backbone out and have it flattened out, you can add your seasoning: salt and pepper to taste, basil (1 tablespoon), and rosemary (sprinkle until covered about 2-3 tablespoons).

Roasted Chicken 2

Add 2 tablespoons of olive oil to a pot (I use cast iron because it makes the chicken taste better. I BELIVE!!!) and throw the chicken in skin side DOWN. In the picture this is skin side UP. Sear it on high for 6 minutes, then flip it over to skin side UP.

Roasted Chicken 3

Now, dice up your vegetables.

Roasted Chicken 4

Throw them into a plastic bag and add: 1-2 tablespoons olive oil (just enough for the herbs and spices to stick), 2 teaspoons of salt, 2 tablespoons of pepper, 1 teaspoon rosemary, and 1 teaspoon of basil. Seal the bag and shake, shake, shake until combined.

Roasted Chicken 5

Throw your veggies into the same pot as your chicken. Now for the good stuff: add 2 tablespoons of liquid smoke and one tablespoon of worcestershire. Stir the veggies around.

Roasted Chicken 6

Put into a 350 degree oven for 1 hour 10 minutes, uncovered.

Then, COVER with a lid for 30-45 minutes until veggies are soft.

You can cut up the chicken afterwards, or serve it whole. I serve it whole because it literally falls off the bone. It is soooo delicious and flavorful. My mouth is watering as I type this!

Roasted Chicken Final

Again, this is so easy! Your family will love it and it’s healthy!

ENJOY!

With Love,

AO


1 Whole Chicken, Rinsed and Patted Dry

Salt and Pepper, to taste

Basil, 1 Tablespoon

Rosemary, 2 Tablespoons

Liquid Smoke, 2 Tablespoons

Worcestershire, 1 Tablespoon

Olive Oil, 2 Tablespoons

Veggetables:

1 Sweet Potato, diced

1 Russet Potato, diced

1 Yellow Onion, Sliced

2 Carrots, Quartered

Olive Oil, 1-2 Tablespoons

Salt, 2 Teaspoons

Pepper, 2 Tablespoons

Rosemary, 1 Teaspoon

Basil, 1 Teaspoon

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13 thoughts on “Roasted Chicken and Root Vegetables

  1. Kentucky Angel says:

    Now that I’ve mastered the beer can chicken, I’ll give this one a try. Roasted root veggies are one of my all time faves, and roasted chicken is another. I enjoy trying new recipes for both, so when I get my chicken thawed, I’ll be making it. Thanks for the recipe.

    Like

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