Simple Roast Chicken and Veggies

Recipe

Main Dish
Simple Roast Chicken and Veggies

Primary Media

Whole roasted chickens on top of roasted vegetables

User Rating

4.86 out of 5 stars
Rate it:
7 ratings

Recipe Data

4
Servings
1hr
Prep
2hr
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    One of the biggest cooking myths out there is that roasting a chicken is difficult. Get started with this simple recipe and you'll be hooked. Plus, roasting the chicken and veggies together in one pan makes for easy clean up.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1(4-1/2-to-5lb.) whole roasting chicken, giblets removed and discarded
    1lemon
    2 tbsp.Hy-Vee Select olive oil
    2 tbsp.fresh herbs, such as: rosemary, thyme, basil and/or oregano, chopped
    Hy-Vee kosher sea salt
    Hy-Vee ground black pepper
    4 oz.red potatoes, quartered
    4 oz.small carrots, with tops, halved
    4 oz.Brussels sprouts, halved

    Things To Grab

    • 100% cotton kitchen twine
    • Shallow roasting pan with rack
    • Medium bowl
    • Aluminum foil

    Directions

    1. Preheat oven to 400 degrees. Skewer neck skin of chicken to back; tie legs to tail with 100 percent cotton kitchen twine. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan.
    2. Zest lemon. Combine zest with olive oil, herbs, salt and pepper. Toss potatoes, carrots and Brussels sprouts together in a medium bowl. Add half of the herb mixture; tossing to coat. Arrange vegetables around chicken in roasting pan.
    3. Rub remaining herb mixture over chicken. Quarter zested lemon and add to chicken cavity. Roast chicken and vegetables, uncovered, for 1 hour or until an instant-read thermometer inserted in a breast registers 155 degrees. Remove chicken and vegetables from oven; cover with foil and let stand for 15 minutes before serving.

    Nutrition facts

    Servings

    430 Calories per serving

    Amounts Per Serving

    • Total Fat: 19 g
    • Cholesterol: 145 mg
    • Sodium: 170 mg
    • Total Carbohydrates: 11 g
    • Protein: 50 g

    Daily Values

    0%
    Vitamin A 100%
    0%
    Vitamin C 60%
    0%
    Iron 15%
    0%
    Calcium 6%

    Recipe Source:

    Seasons February 2017