A perfectly simple roasted chicken and vegetables recipe, ready to eat in under a half hour. Made with just four ingredients, this roast chicken recipe really allows the flavors to build. I love the little charred bits of onion… just so tasty.
This roasted chicken and vegetables recipe is: Gluten Free, Paleo, Low Carb and easy to make.
Simple and Satisfying: Roasted Chicken and Vegetables
I wasn’t planning on using my fingers to eat this delicious chicken dinner, but when I first tasted the juicy chicken the urge to pick it up was simply irresistible. It just tastes as though there is a lot of love put into this recipe… which is funny because it is so easy to make. If you’ve never made roasted chicken and vegetables before, this is a great place to start. The whole family will love it.
Working Through This Roast Chicken and Vegetables Recipe
Normally I would say that getting everything ready before you start cooking is always the best plan. Sometimes that just takes longer. I’ve got two young kids with tons of energy who want my attention when they get home from school. That being said, this recipe has easy enough preparation that you can work simultaneously at the stove and the cutting board.
The first thing to do is get the oven and a heavy bottom (cast iron in my case) pan heating. Season the chicken and get it in the pan. It needs to brown for 3-4 minutes, which is plenty of time to peel and slice the onion. When you flip the chicken, it’s going to cook in that pan for another 3-4 minutes during which you can peel the carrots and slice most of them.
Once the chicken is browned, deglaze the pan and pour those deliciously flavorful bits right over the veggies in a bowl. The timing to get everything done without feeling rushed is just about perfect. The best news is that during the half hour when the roasted chicken and vegetables were in the oven I had the best hide-and-seek game you can imagine.
Quick Look at Cooking Fats
This recipe allows for different cooking fats. You can choose from duck fat (which I love to use with chicken… it’s like they were made for one another!), rendered bacon fat, lard or ghee. I’m sure that there are others that you can use, but these would be preferable with this roasted chicken and vegetables recipe. Each one will provide a wonderfully round flavor profile and will stand up to the high heat we are going to use to brown the chicken breasts.
If you want, you can use olive oil… but I find that with chicken it tends to add a little bitter flavor and can have its flavor profile altered with high heat cooking. I would not substitute butter in on this recipe as the milk solids will most definitely burn while we are browning the chicken.
QUICK COOKING TIP: I use parchment paper to line my trays when I’m roasting meats and veggies together. I find that there is less mess and sticking. As the chicken cooks, it will release juices onto the parchment. Typically the parchment absorbs the moisture rather than having it boil off with foil. The extra moisture makes the veggies super flavorful.
ROASTED CHICKEN AND VEGETABLES
For the Roast Chicken
- 1 Whole Chicken quartered
- 2 TBSP Duck Fat Bacon Fat, Lard or Ghee
- 1 TSP Kosher Salt
- 1 TSP Cracked Black Pepper
- 2 TBSP Water
For the Roasted Veggies
- 1 Onion sliced thick, Spanish
- 6 cups Carrots Roll or Bias cut, 2
- 3-4 Sprigs Fresh Thyme
- 1 TBSP Olive Oil
- ½ TSP Kosher Salt
- ½ TSP Cracked Black Pepper
- 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 sheet.
- 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.
- Serve hot and happy eating!
Final thoughts on the Roasted Chicken and Vegetables Recipe:
This recipe is an entire meal all wrapped up in one. The flavors compliment one another so well that I’m not even going to suggest any other sides to go with this one. I will suggest some additions or substitutions to the vegetables. You can easily add in fennel to this recipe and it would meld perfectly with the other flavors. If you have leeks on hand, toss those in too.
I hope that you enjoy this simple roasted chicken and vegetables recipe. Leave me some comments with your thoughts. Happy eating.