This Whole Roast Chicken and Vegetables is a one pan dinner with little prep and big flavor! A healthy dinner idea that is ready in no time
PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/roast-chicken-and-vegetables/
INGREDIENTS:
1 3-4 lb whole chicken
1.5 lb Little potatoes
3 large carrots peeled and cut into 1″ chunks
1 red onion peeled and cut into 1″ chunks
1 tablespoon canola oil
salt and pepper
2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup melted butter
INSTRUCTIONS:
Remove chicken from the refrigerator 30 minutes before roasting.
Preheat oven to 425 degrees F.
Place Little potatoes, carrots and onion in a 9×13″ baking dish. Drizzle with oil and season lightly with salt and pepper (the chicken will also season the vegetables as it cooks) and toss to coat.
Create a space in the middle of the vegetables for the chicken.
Combine salt, paprika, garlic powder and pepper. Stir into melted butter.
Use a tablespoon to loosen the skin covering the chicken breast. 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.
Place chicken in baking dish and drizzle remaining butter over the top of the chicken, rubbing to coat evenly.
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.
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).
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