Roast Chicken with Potatoes and Vegetables

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Growing up my mother would make rotisserie chicken once a week.  She had one of those Ronco “Set it and Forget” counter top machines, if you are in your 30’s than you probably remember the commercials for it that were on TV all the time.  Well, because she made this chicken so often I honestly went years before I could eat it again because I was so over it.  However, after a few years of roast chicken detox I learned to love it again, and now there is something so comforting about a roast chicken with potatoes and vegetables, which is why I am sharing this recipe.

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Yes, roast chicken takes a while to cook, but the actual prep time is minimal and once it goes in the oven you can walk away and do whatever else you need to take care of.  You basically just “set it and forget it”.  Sorry, I couldn’t help myself there.  I like to make a paste to rub on the chicken, and while I will often change up the spices I use, there are usually three things that it will always have: paprika, garlic powder, and olive oil.  That is my go-to base and then I add whatever my taste buds are calling for at that time. 

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First, I will add all the dry ingredients together and then I will add the olive oil a little at a time until a thick paste forms.  Then I will rub it all over the chicken, including in the cavity, and also under the skin to cover the breasts.  I am such a child, because I chuckled just now when typing breasts.  I also like to add some garlic, a quarter to half an onion, a half a lemon and some fresh herb sprigs to the cavity if I can.  If I don’t have any of that on hand than I won’t, but it does add some nice flavors.  I think that’s what I love so much about making roast chicken, you can literally throw whatever you have in there and it will taste great.  

All rubbed up and ready for the oven
All rubbed up and ready for the oven

Chicken by itself is boring, and I am all about a one pan meal, so I always quarter some potatoes (usually red or yukon gold, but I bet sweet potatoes would be good too) and then cut up whatever veggies I have on hand into large chunks and throw it all together in the roasting pan with the chicken.  You can season the potatoes and veggies beforehand, but I like to let the flavors of the chicken and rub get into them first, and then season to taste after.  Usually, it just needs a little more salt and it’s good to go. 

Mmmm, veggies!
Mmmm, veggies!

This really is a stupid easy dish to make, the hardest part to me is cutting up the chicken and getting it off the bone.  They make it look so easy and beautiful on TV, but it never looks like that when I am doing it.  Maybe I need a different kind of knife?  Anyway, it doesn’t have to look good to taste good, and I think this dish is delicious!

So delicious!
So delicious!

What’s a dish you ate a lot growing up?  Anyone else have chicken a lot like we did?

Roast Chicken with Potatoes & Vegetables
Yields 4
Roast chicken is a classic, and while the cooking time is long, the actual prep time is very short. This makes for a delicious, and complete meal any day of the week.
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1 TBS garlic salt
  2. 1 TBS paprika
  3. 1 TBS onion powder
  4. 1 TBS dried thyme
  5. 2 tsp rubbed sage
  6. 1 1/2 tsp dried rosemary
  7. 1/2 tsp cayenne (optional)
  8. Salt & Pepper to taste
  9. Olive Oil (enough to form the paste)
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Instructions
  1. Preheat oven to 450 degrees F.
  2. Add all the rub ingredients together in a small bowl, than slowly add the olive oil, stirring until a paste is formed, set aside.
  3. Rinse the chicken inside and out and pat dry with paper towel, than massage the rub/paste all over the chicken, including lifting the skin to cover the breasts, and inside the cavity.
  4. Place the rosemary and thyme springs, along with the 1/2 onion, 1/2 garlic head and 1/2 lemon inside the cavity.
  5. Truss the chicken (this means to tie the legs together with twine and tuck the wings back so they don't burn)
  6. Place the chicken in a roasting pan and place in the oven on the middle rack for 15 minutes.
  7. Remove the roasting pan from the oven and add the potatoes and vegetables, then place back in the oven for 45 minutes or until a meat thermometer registers at 160 degree F.
  8. Remove the chicken to a cutting board and let rest for 10 minutes. This will allow the chicken to come to proper 165 degree F temperature, and let the juices settle, so it will be nice and moist for you.
  9. Carve the chicken and serve it with the potatoes and vegetables.
  10. Enjoy!
Notes
  1. You can use any vegetables you have on hand. Carrots are great, brussel sprouts, broccoli, green beans, really whatever you have in your house.
  2. As noted, chicken should be cooked to 165 degrees F, but taking it out at 160 will allow it to rest and it will continue to cook and get to 165 without overcooking.
  3. Nutritional info below is for 1 serving of chicken, potatoes and vegetables.
Calories
373 cal
Fat
9 g
Protein
50 g
Carbs
27 g
Print
New Way Health and Fitness http://newwayhealthandfitness.com/

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