Roast Chicken and Vegetables

  • Ready in 1h 35m

  • Serves 6

  • 433 calories

  • 25.3g carbs

Roast Chicken and Vegetables requires around 1 hour and 35 minutes from start to finish. One portion of this dish contains about 23g of protein, 27g of fat, and a total of 433 calories. This gluten free recipe serves 6 and costs $1.11 per serving. This recipe from The Recipe Rebel requires chicken, salt and pepper, salt, and paprika. 1 person has made this recipe and would make it again. It works well as a rather cheap main course.

11 ingredients

  1. 3 lb chicken
  2. 2 lb little potatoes
  3. 3 large carrots
  4. 1 onion
  5. 1 tbsp canola oil
  6. 1 serving salt and pepper
  7. 2 tsps salt
  8. 1/2 tsps paprika
  9. 1/4 tsps pepper
  10. 1/2 tsps garlic powder
  11. 1/4 cups butter

Instructions

  1. Remove chicken from the refrigerator 30 minutes before roasting.
  2. Preheat oven to 425 degrees F.
  3. Place Little potatoes, carrots and onion in a 9×13" baking dish.
  4. Drizzle with oil and season lightly with salt and pepper (the chicken will also season the vegetables as it cooks) and toss to coat.
  5. Create a space in the middle of the vegetables for the chicken.
  6. Combine salt, paprika, garlic powder and pepper. Stir into melted butter.
  7. Use a tablespoon to loosen the skin covering the chicken breast.
  8. Drizzle some of the seasoned butter down into the breast meat under the skin by holding the skin away from the chicken. Use the tablespoon to spread the butter around under the skin.
  9. Place chicken in baking dish and drizzle remaining butter over the top of the chicken, rubbing to coat evenly.
  10. Roast for about 1 hour and 20 minutes (for a 3-4 lb chicken — add 15-20 minutes per additional pound if your chicken is larger), stirring vegetables once half way. If vegetables are browning too quickly, add a 1/2 cup of water or chicken broth into the bottom of the pan. Chicken is done when the internal temperature reaches 165 degrees F in the thickest part.
  11. Remove chicken from the oven and let rest for 20 minutes before slicing. Optional: remove the chicken from the pan to rest and let the vegetables keep warm in the oven (turned off).
Roast Chicken and Vegetables

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