ROASTED CHICKEN AND VEGETABLES
Make this roasted chicken and vegetables recipe tonight for dinner. Ready in about a half hour and with just four ingredients, it’s super easy and super delicious.
Servings: 4 people
Calories: 471kcal
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
- 6 cups Carrots Roll or Bias cut, 2
- 3-4 Sprigs Fresh Thyme
- 1 tablespoon Olive Oil
- ½ teaspoon Kosher Salt
- ½ teaspoon Cracked Black Pepper
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 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!
Notes
If you don't want to quarter the chicken by yourself, ask your butcher to do it for you. Otherwise, buy a quartered chicken!
Nutrition
Calories: 471kcal