How to Prepare Yummy One tray roast whole chicken, potatoes and veg

One tray roast whole chicken, potatoes and veg. Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Sprinkle remaining salt and pepper on either side of each chicken thigh.

Healthy Chicken, Potato and Veg Tray Roast.. The best vegetables have been underneath your roast chicken the whole time. Unlike putting vegetables in the cavity, which flavors the chicken but leaves the inside If you want to get crazy with it, line that tray with potatoes and kimchi! You can have One tray roast whole chicken, potatoes and veg using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of One tray roast whole chicken, potatoes and veg

1. Prepare 1 of whole roasting chicken, about 1.5 to 2 kg.
2. It's 1 tbsp of kosher salt.
3. You need 6 of medium waxy potatoes, peeled and cut into quarters.
4. You need 1 tsp of smoky paprika.
5. Prepare 1 tsp of garlic powder.
6. You need 2 tsp of Italian seasoning.
7. It's 1/2 tsp of ground black pepper.
8. You need 2 of medium carrots, peeled and roughly chopped.
9. Prepare 2 of celery sticks, roughly chopped.
10. It's 1 of parsnip, peeled and roughly chopped.
11. You need 1 of large onion, roughly chopped.
12. It's 6 of garlic cloves, unpeeled.
13. It's 1/2 of lemon.
14. Prepare 2 tbsp of unsalted butter.

Chicken Roasted With Mixed Vegetables. wishfulchef.com. With tomatoes and olives and bacon, yom yom yom. This whole roasted chicken with potatoes is very easy to make, hearty and cozy, all time favorite for a homemade family dinner. A whole chicken roasted with onion, carrots, celery and potatoes.

One tray roast whole chicken, potatoes and veg step by step

1. The night before, pat the chicken dry with some paper towel and sprinkle it all over (including the inside) with the salt. Leave uncovered in the fridge..
2. Preheat your oven to 375 F..
3. In a roasting tray, toss the potatoes with a good pinch of salt, several grinds of freshly cracked black pepper, and a good glug of extra virgin olive oil. Roast in the oven for one hour, checking occasionally to make sure the potatoes don't stick and burn..
4. When the potatoes reach the 30 minute mark, pull the chicken out of the fridge. In a small bowl, mix the paprika, garlic powder, half of the Italian seasoning, and black pepper with about 2 tbsp olive oil. Massage the wet rub all over the chicken..
5. In a bowl, toss the carrots, celery, parsnip, onion and garlic cloves with a good glug of olive oil, a good pinch of salt, several grinds of black pepper, and the remaining Italian seasoning..
6. After the potatoes have been roasting for an hour, pull the tray from the oven. Add the veg and toss to mix everything together. Truss the chicken and insert the 1/2 lemon into the cavity. Lay the bird on top of the potatoes and veg, and roast uncovered for about 1 1/2 hours or until the thickest part of the chicken reads 165 F on a thermometer..
7. Remove the chicken to a platter and tent it loosely with foil. Toss the potatoes and veg in the tray, add the butter, and put it back in the oven for 20 to 30 minutes while the chicken rests..

Hearty and delicious on a cold evening, or any time! 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. My version is much simpler using chicken thighs, rather than the whole bird, plus seasonal veg, including Maris Piper potatoes - cooked in one roasting tray. Try it mid-week, or if you have if you have a house full as a simplified Sunday lunch.

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