Try this simple Roasted Chicken and Vegetables recipe, which features juicy chicken on a bed of vegetables, creating a satisfying and delicious meal. This family favorite recipe gives a restaurant-style experience, and the best part is that it requires no effort at all. Perfect for any occasion, from casual dinners to special gatherings, this recipe is both simple and impressive. Let's dive into this recipe for roasted chicken and vegetables!
This Roasted Chicken and Vegetables Recipe Is:
Table of Contents
5 Reasons to Love This Recipe
Now, let us talk about why this juicy roast chicken and vegetables recipe is totally worth a try! This recipe is:
- Easy to adapt to keto with simple swaps!
- Delicious for lunch the next day!
- Perfect meal prep recipe!
- Packed with affordable ingredients!
- Made in one pan for simple cleanup!
Is Roasted Chicken and Vegetables Recipe Low Carb?
Yes, this recipe is low carb. The chicken contains zero carbs, and if you enjoy carrots in moderation or swap them out for a low-carb veggie like zucchini, it's a perfect fit.
Roasted Chicken and Vegetables Ingredient List
To make perfect roast chicken and vegetables, you will need the following simple ingredients:
FOR THE ROAST CHICKEN
- 1 whole chicken, quartered
- 2 tablespoon duck fat, bacon fat, lard or ghee
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 2 tablespoon water
FOR THE ROASTED VEGGIES
- 1 onion, sliced thick, Spanish
- 3 cups carrots, roll or bias cut, 2
- 3-4 sprigs of thyme
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper (cracked)
Ingredient Substitutes
Looking for some alternatives? Try these substitutes:
- Quartered chicken: Choose chicken thighs or legs, ensuring they retain their chicken skin for flavorful, crispy goodness.
- Spanish onion: Use white or yellow onions for a close substitute.
- Carrots: If carrots are scarce or you want to give a keto-friendly twist, try zucchini, cauliflower, or Brussels sprouts for a tasty twist.
- Fresh thyme: Swap out fresh thyme with 1 teaspoon of dried thyme to keep the flavors alive.
- Olive oil: No olive oil? No problem! Use avocado or MCT oil.
Additional Ingredients
These low carb options will boost the flavors of your roasted chicken recipe with vegetables:
- Shredded parmesan cheese: Sprinkle ¼ to ½ cup of shredded Parmesan over your veggies as they roast for a cheesy touch.
- Lemon or lemon zest: A squeeze of lemon juice or a sprinkle of lemon zest deepens the flavor with its citrusy note. You can also serve some lemon wedges.
- Heat: Craving a bit of heat? Add a dash of cayenne or red pepper flakes to spice things up.
- Herbs and spices: Incorporate fresh herbs like dried rosemary, sage, or oregano to induce a deep flavor profile.
- Low carb veggies: To make this recipe keto-friendly, simply swap out the carrots for a medley of low-carb veggies like zucchini, bell peppers, cauliflower, broccoli, and Brussels sprouts.
- Paprika: Adding one teaspoon paprika will elevate the flavor of this recipe and provide a spicy kick.
- Garlic powder: For a richer flavor, you can also add one teaspoon of garlic powder or crushed garlic cloves.
Note: Additional ingredients are just there to improve the flavor profile; they are not part of the original recipe.
Cooking Tools Required
You'll need the following cooking tools to make roasted chicken and vegetables:
- Rimmed baking sheet or dish
- Parchment Paper or Aluminum Foil
- Cast iron pan or heavy skillet
- Tongs
- Measuring cups and spoons
How to Make Roasted Chicken and Vegetables: Complete Cooking Guide
Cooking Methods
- Roasting
Preparation Steps
- Gather all the ingredients and kitchen tools you will need for this recipe.
- Measure the ingredients in the quantities provided.
- Wash the and let the chicken dry.
- Crack black pepper.
- Slice the onions and cut the carrots.
Cooking Instructions
- Preheat the oven to 425 degrees. Line a rimmed baking sheet with foil or, preferably, parchment.
- While the oven is heating, liberally apply the salt and pepper to the quartered chicken.
- Warm a heavy bottom pan over medium high heat and add your fat of choice. When the fat is hot, add in the chicken, skin side down. Allow to brown for 3-4 minutes. Flip and allow the other side to brown for about 3-4 minutes. When browned, remove the chicken from the heat and place on the lined baking dish.
- Add the water to the hot pan and deglaze, scraping up the browned bits. Pour into the bowl where you will be mixing the veggies.
- In a bowl, add the onions and carrots. Add the remaining ingredients and mix well. Pour in a single layer onto the rimmed baking sheet. Place in the oven for 30 minutes of baking time.
- Serve hot and happy eating!
💡 My Pro Tip
The Maillard Reaction: A chemical process triggered by heat, it occurs when amino acids and natural sugars in food react, resulting in browning and intensified flavor. The same effect is also important for this recipe, which infuses flavors. You can achieve that by browning the chicken in a pan before roasting. This step not only enhances flavor but also produces a wonderfully crispy skin. Without this reaction, the chicken would lack depth and excitement!
⏲️ Time-Saving Tips
- Line the baking sheet with parchment for easy cleanup and to keep the chicken and veggies moist during cooking.
- Allow the chicken to come to room temperature on the counter while prepping; it cooks faster and more evenly.
- Turn on the broiler for the final minutes to achieve a crispy chicken and nicely browned veggies.
- Chop veggies earlier in the day or the night before, storing them covered in the fridge until needed.
What to Serve with Roasted Chicken and Vegetables?
Elevate your oven roasted chicken and vegetables dish with these delectable low-carb sides!
- Grilled Asparagus: Serve grilled asparagus for a flavorful and nutritious addition with a touch of smoky goodness.
- Spiralized Asian Carrot Salad: Pair the vibrant flavors of this refreshing salad with the roasting chicken for a satisfying contrast of textures and tastes.
- Arugula Mushroom Salad: Add a peppery kick to your meal with this vibrant salad, providing a light and refreshing accompaniment.
- Cauliflower Puree: Creamy and indulgent, cauliflower puree complements the dish perfectly, offering a low-carb alternative to mashed potatoes.
- Fresh Keto Taco Salad: For a Tex-Mex twist, serve your roasted chicken and veggies alongside this vibrant salad packed with flavor and crunch, keeping your meal deliciously low-carb.
Storage and Reheating Instructions
Storage Tips
- Leftover chicken and vegetables can be stored in the fridge for up to a week. Allow the roasted chicken thighs and vegetables to cool to room temperature, then store them in separate covered airtight containers.
Freezing Tips
Freeze the components separately for easy use later.
- For the Chicken: Wrap the roast chicken leftovers in plastic wrap, then place them in a freezer bag. Store for up to three months. Thaw in the fridge overnight and follow reheating instructions.
- For the Veggies: Place in a freezer-safe container with space for expansion. Thaw in the fridge before reheating.
Reheating Tips
- For best results, reheat in the oven or toaster oven at 350°F (177°C). Avoid the microwave to prevent chewy chicken and mushy veggies.
Note: Reheating in the oven may alter the texture of the dish.
Recipe Conclusion
This Roast Chicken and Vegetables recipe is the whole shebang in a single dish! It's a perfect recipe if you want some protein and fiber in your meal without making much effort. The flavors dance harmoniously together, I won't even bother recommending additional sides. But hey, if you're feeling adventurous, check out the serving section for delicious options!
I hope this simple roasted chicken and veggies recipe brings as much joy to your table as it does to mine. Don't hesitate to share your thoughts in the comments below.
Check out more chicken recipes:
FAQs
Yes, you can cook chicken and vegetables together in the oven.
It depends on the size and type of chicken, but usually, 30 minutes is not enough to fully cook the chicken. You can use a meat thermometer to check the internal temperature for optimal cooking.
Vegetables like carrots, potatoes, broccoli, cauliflower, and bell peppers are excellent choices for roasting.
Yes, chicken breasts are good for roasting as they cook quickly and evenly, resulting in a tender and flavorful dish.
Roasted Chicken and Vegetables
Ingredients
Roasted Chicken and Vegetables Ingredient List
FOR THE ROAST CHICKEN
- 1 whole chicken quartered
- 2 tablespoon duck fat bacon fat, lard or ghee
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 2 tablespoon water
FOR THE ROASTED VEGGIES
- 1 onion sliced thick, Spanish
- 3 cups carrots roll or bias cut, 2
- 3-4 sprigs of thyme
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper cracked
Instructions
Preparation Steps
- Gather all the ingredients and kitchen tools you will need for this recipe.
- Measure the ingredients in the quantities provided.
- Wash the and let the chicken dry.
- Crack black pepper.
- Slice the onions and cut the carrots.
Cooking Instructions
- Preheat the oven to 425 degrees. Line a rimmed baking sheet with foil or, preferably, parchment.
- While the oven is heating, liberally apply the salt and pepper to the quartered chicken.
- Warm a heavy bottom pan over medium high heat and add your fat of choice. When the fat is hot, add in the chicken, skin side down. Allow to brown for 3-4 minutes. Flip and allow the other side to brown for about 3-4 minutes. When browned, remove the chicken from the heat and place on the lined baking dish.
- Add the water to the hot pan and deglaze, scraping up the browned bits. Pour into the bowl where you will be mixing the veggies.
- In a bowl, add the onions and carrots. Add the remaining ingredients and mix well. Pour in a single layer onto the rimmed baking sheet. Place in the oven for 30 minutes of baking time.
- Serve hot and happy eating!
Notes
Enjoy your day in the kitchen!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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6 Responses
Hello Scott ! This is a mouthwatering roasted chicken and vegetable recipe you have share here. I do not like carrots also I like chicken spicy and carrots are mostly sweet. What do you suggest to do in this case ? Thanks and waiting for hear back 🙂
Hi Kaplana:
So what I would do to make the chicken a bit more spicy is to add a dry rub to it. Mix together a tablespoon each of granulated garlic, granulated onion, about a teaspoon of salt and paprika and a quarter teaspoon of ground cayenne and fresh cracked pepper. Season the chicken and you're good to go. If you're not in the mood for carrots, you might want to swap in some zucchini or yellow squash. They will roast perfectly in the pan as well.
Let me know your thoughts-
Take care,
Scott
A whole meal in one recipe. This easily filled up our family of 4 with enough leftovers for my lunch today. Yummy.
Hi Dana:
Oh, the leftovers... most of the times I find them even tastier than the freshly cooked food.
Thank you for stopping by.
Have an excellent day in the kitchen and happy eating!
Scott