WHOLE-ROASTED CHICKEN AND VEGGIES RECIPE BY TASTY
Here's what you need: carrots, butternut squash, broccoli floret, oil, small whole chicken, salt, black pepper, fresh thyme leaf, fresh thyme sprigs, butcher's twine
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F (220°C).
- In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.
- Place the chicken on top of the veggies.
- Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.
- To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher's twine, tie the legs together so the bird holds a nice shape.
- Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C).
- NOTE: Once resting out of the oven, the temperature will continue to rise to a safe 165°F (75°C).
- Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.
- Carve the bird as desired.
- Serve on a plate with the veggies, and fresh thyme sprigs for garnish.
- Enjoy!
Nutrition Facts : Calories 712 calories, Carbohydrate 8 grams, Fat 49 grams, Fiber 2 grams, Protein 52 grams, Sugar 1 gram
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Destinytobegreat
[email protected]I've made this recipe several times and it's always a hit. It's a great way to get a healthy and delicious meal on the table quickly and easily.
Aqeel Ik
[email protected]This recipe is a great way to use up a whole chicken. I usually roast chicken breasts, but this recipe is a great way to use the whole bird.
S A Forhad Khan
[email protected]I'm not a big fan of chicken, but I loved the chicken in this recipe. It was so juicy and flavorful.
Ryan Christenbury
[email protected]This recipe is a great way to impress your guests. The chicken and vegetables are so flavorful and juicy, and they look beautiful on a platter.
Reese Shoesmith
[email protected]I doubled the recipe and it was still delicious. I had enough leftovers for lunch the next day.
Naeema Dreyer
[email protected]I used boneless, skinless chicken breasts in this recipe and they turned out great. The chicken was cooked through and juicy.
sobi Studio
[email protected]I'm not a fan of roasted vegetables, but I loved the vegetables in this recipe. They were perfectly roasted and had a great flavor.
God'sglory Odu
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken and vegetables are so flavorful and juicy.
Mejid Momeylove
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the roasted vegetables and they always ask for seconds.
Zara Abdul Rahman
[email protected]I love that this recipe is so versatile. You can use any type of vegetables you like, and you can even change up the seasonings to suit your taste.
Xenre Lavague
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge and this is a great way to use them up.
Md Dulal Islam bp
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The chicken is always moist and the vegetables are roasted to perfection.
Thato Sekhaolelo
[email protected]I'm not much of a cook, but this recipe was easy to follow and the results were delicious!
scara
[email protected]This whole roasted chicken and veggies recipe was a hit with my family! The chicken was juicy and flavorful, and the vegetables were perfectly roasted.