Roasted Chicken with Vegetables Recipe
🕒 Total Time: 1 hour 45 minutes
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
🍽️ Servings: 4-6 servings
📝 Description:
It doesn’t get any easier or more satisfying than this! This delightful recipe was discovered in the Chicago Sun-Times, originally printed in Biba’s Northern Italian Cooking by Biba Caggiano. Perfect for a weeknight meal or a special dinner occasion, this roasted chicken with vegetables brings together the comforting flavors of rosemary, sage, garlic, and zesty lemon, all roasted to perfection with tender potatoes, carrots, and vibrant red bell peppers. Let’s get cooking!
Ingredients:
- 1 whole roasting chicken
- 1/2 cup olive oil
- 2 sprigs rosemary
- 6-7 fresh sage leaves
- 2 cloves garlic, minced
- 1 lemon
- 1 large potato, cut into chunks
- 2 carrots, peeled and sliced
- 2 red bell peppers, seeded and cut into strips
- Salt and black pepper to taste
📝 Instructions:
| Step | Instructions |
|---|---|
| 1 | Preheat oven to 425°F (220°C). |
| 2 | Prepare the Chicken: Place the roasting chicken in a large roasting pan. |
| 3 | Drizzle olive oil over the chicken, coating it evenly. |
| 4 | Season the Chicken: Rub the chicken inside and out with rosemary, sage, and minced garlic. |
| 5 | Add Flavor: Season the chicken generously with salt and black pepper. |
| 6 | Lemon Infusion: Cut the lemon in half. Place one half inside the chicken cavity. Squeeze the juice of the other half over the chicken. |
| 7 | Roasting the Chicken: Roast the chicken in the preheated oven for 30-40 minutes, basting it several times with the pan juices. |
| 8 | Add Vegetables: After the initial roasting time, add the potatoes, carrots, and red bell peppers to the roasting pan around the chicken. |
| 9 | Continue Roasting: Bake for an additional 30-40 minutes, basting the chicken and vegetables occasionally with the pan juices. |
| 10 | Check for Doneness: The chicken is done when the juices from the thigh run clear when pierced with a fork. |
| 11 | Serve and Enjoy! Remove the chicken from the oven, let it rest for a few minutes, then carve and serve with the roasted vegetables. |
🍽️ Serving Suggestions:
- Serve this delicious roasted chicken with a side of crusty bread to soak up the flavorful juices.
- A fresh green salad with a simple vinaigrette makes a refreshing accompaniment.
- Enjoy a glass of white wine or sparkling water with lemon to complement the meal.
🥗 Nutritional Information (per serving):
- Calories: 998.6
- Total Fat: 73.9g
- Saturated Fat: 17.1g
- Cholesterol: 213.9mg
- Sodium: 234.3mg
- Total Carbohydrates: 28.7g
- Dietary Fiber: 5.2g
- Total Sugars: 5.5g
- Protein: 53.7g
📌 Recipe Notes:
- Chicken Selection: Opt for a fresh, whole roasting chicken for the best flavor and texture.
- Vegetable Variation: Feel free to customize the vegetable selection based on your preferences. Try adding onions, parsnips, or even whole garlic cloves.
- Herb Substitution: If you don’t have fresh rosemary and sage, dried herbs can be used. Use about half the amount of dried herbs compared to fresh.
- Basting Tips: Basting the chicken with pan juices helps keep it moist and adds flavor. Use a spoon or baster to drizzle the juices over the chicken during roasting.
- Crispy Skin: For extra crispy skin, you can start the chicken at a higher temperature (450°F/230°C) for the first 15 minutes, then reduce the heat to 425°F/220°C.
🍽️ Enjoy your delightful Roasted Chicken with Vegetables! 🍗🥔🥕🌶️
