Easy Roasted Chicken & Vegetables Recipe
It is easy to be intimidated by the idea of cooking an entire chicken, but this is a simple and fool-proof one-pan method to make an entire meal with endless possibilities for leftovers.
This recipe was part of a “cook once, eat twice” spread in the magazine that offered ways to repurpose your leftovers from one recipe to another. To see what you can do with the leftovers from this recipe, check out this delicious Chicken, Vegetable & Rice Patties recipe.
- 1 5-pound whole chicken
- 4 tablespoons olive oil or softened butter
- 2 teaspoons garlic salt divided
- 4 garlic cloves mashed
- 5 teaspoons sea salt divided
- 2 teaspoons smoked paprika divided
- 2 yellow onions roughly chopped
- 3 pounds yellow potatoes diced into 1-inch pieces
- 4 large carrots peeled and chopped into 1-inch pieces
Arrange the rack in the middle of the oven. Preheat the oven to 400°F.
Place chicken in a roasting pan or baking dish. In a small bowl, mix together olive oil or butter, half of the garlic salt, and mashed garlic. Rub generously over the entire chicken, including under the skin of the breast. Season entire chicken generously with half of the sea salt and half of the paprika.
Roast for 30 minutes. Reduce oven temperature to 350°F. Pull out the pan and scatter onions, potatoes, and carrots around the chicken and season with remaining garlic salt, sea salt, and paprika. Roast for about 1 hour, until the chicken is cooked through. If the chicken is getting too brown, cover loosely with foil.
Let chicken sit for 15 minutes before carving. Serve with vegetables.
Reserve 2 cups of chicken and 1-2 cups vegetables for meal 2.
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