Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, roasted chicken with vegetables. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil. Remove chicken to a serving platter; keep warm.
Roasted Chicken with Vegetables is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Roasted Chicken with Vegetables is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook roasted chicken with vegetables using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Chicken with Vegetables:
- Get 500 gr any boneless chicken
- Take Brussels sprouts
- Take 1 pepper
- Take 6 baby potatoes
- Prepare 1 tsp garlic powder
- Prepare 1 tsp salt
- Take 1 tsp black pepper
- Prepare Spices you like
We roast chicken in the oven over a bed of vegetables (carrots, onions, and potatoes) for an entire meal in one dish. I use my famous chicken seasoning and roast until the skin is crispy and the chicken is juicy. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges. Peel the onions, and cut into wedges.
Instructions to make Roasted Chicken with Vegetables:
- Heat the unstick pan and sear chickens both sides. add some salt and black pepper
- Place chickens in an oven tray. Mix baby potatoes with olive oil, salt and spices in another bowl.
- Place all vegetables between chickens in tray.
- Roast your chicken and vegetables in preheated oven till all them getting golden brown. Enjoy! 😊
Prepare the Roast Chicken with Vegetables: Place potatoes, carrots and onion in a large Ziploc bag (for easy clean up). Add the olive oil to the bag, season with salt and pepper, and toss to coat. Arrange the vegetables in the roasting pan around the chicken, along with the remaining herbs. Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken.
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