Roasted Chicken and Veggies Recipe
This perfect Sunday roast of roasted chicken and vegetables is a feast that will leave a lasting impression on your family and friends. From perfectly seared chicken to tender and caramelized roasted root vegetables, this classic recipe will make your Sunday special.
Are you searching for the ultimate Sunday indulgence that will leave your loved ones raving? Picture this: a perfectly seared chicken paired with tender and caramelized roasted root vegetables in a single pot, creating a symphony of flavors that will elevate your Sunday feast to unforgettable heights.
Why is this the best recipe
- Well, the answer lies in the magic of one-pot wonders. The beauty of combining roasted chicken and vegetables in a single pot goes beyond convenience and simplicity. It’s about infusing all the flavors together, allowing them to mingle and marry, resulting in a dish greater than the sum of its parts.
- By cooking everything together, the chicken juices seep into the vegetables, creating a wonderful combination of tastes and textures.
- With this recipe, you can expect an unforgettable dining experience. The roasted chicken is tender and juicy, perfectly seasoned with a blend of herbs and spices. And let’s not forget about the vegetables—they become the unsung heroes of this dish. Roasted to perfection, they provide a delightful contrast to the succulent chicken, adding a burst of colors and flavors.
Ingredients and substitutes
- When it comes to the star of the show, the roasted chicken, you’ll need plump and juicy chicken thighs. However, if you prefer a specific cut or have dietary restrictions, feel free to substitute it with a whole butterflied chicken or bone-in chicken breasts. Depending on your taste and health preferences, you can also experiment with skin-on or skinless options.
- While the recipe suggests using carrots, potatoes, and onions, you can easily swap them out for your favorite veggies. Love sweet potatoes? Go ahead and substitute regular potatoes with those vibrant orange gems. Craving some extra crunch? Add some bell peppers or parsnips to the mix. The choice is yours, and this dish is the perfect canvas to showcase your culinary creativity. I have used broccoli, cauliflower, parsnip, and sweet potatoes, too!
- Now, let’s talk about the seasoning. The original recipe calls for a flavorful blend of herbs and spices, including rosemary, thyme, garlic, and lemon. But don’t be afraid to switch it up! If you’re not a fan of rosemary, try using sage or oregano instead. Similarly, if you prefer a bolder flavor, add some paprika or cayenne pepper to the mix. The beauty of this recipe is its versatility, so feel free to play around with the seasonings to suit your palate.
- Let’s not forget about dietary restrictions and personal preferences. If you’re vegetarian or vegan, you can still enjoy the essence of this recipe by substituting the chicken with plant-based alternatives like tofu or tempeh. Simply marinate and season them just like you would with the chicken and roast them alongside the vegetables. The result will be a delectable plant-based version of the Sunday roast that satisfies even the most discerning taste buds.
Step-by-step roast chicken & veggies
- Preheat the oven: While the chicken is searing, preheat your oven to 425°F (220°C) Gas mark 7. This high heat will help to achieve a beautifully roasted chicken with tender, juicy meat.
- Prepare the vegetables: While the oven is preheating, prepare your choice of vegetables that accompany the chicken. You can opt for classic Sunday roast vegetables such as carrots, potatoes, and onions. Cut them into similar-sized pieces to ensure even cooking.
- Prepare the chicken: Begin by thoroughly cleaning your chicken and patting it dry with paper towels. This step helps to remove any excess moisture and allows for a crispy skin when roasted. Season the chicken liberally with salt and pepper, both inside and out, to enhance the flavor of the meat.
- Sear the chicken: Heat a large skillet or oven-safe pan over medium-high heat and add oil. Once the pan is hot, carefully place the seasoned chicken thighs on both sides and sear them for about 5 minutes. This step helps seal the juices and create a golden sear. Once the chicken is seared, carefully remove it from the skillet or pan.
- Sauté and sear the veggies – Add more oil to the same pan and sauté the minced onions and garlic. Add the herbs, followed by the chopped veggies. Sauté for 2 minutes, then add the broth, tomato paste, and spices, followed by the lemon juice.
- Combine the chicken and vegetables: Arrange the seared chicken around the vegetables, ensuring they are evenly distributed. This allows the vegetables to absorb the chicken’s flavorful juices as they roast.
- Roast in the oven: Transfer the skillet with chicken and vegetables to the preheated oven and roast them for approximately 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest before serving: Once the chicken is cooked, remove it from the oven and let it rest for at least 10 minutes before carving. This resting period allows the juices to redistribute, resulting in tender and succulent meat.
Frequently asked questions
How long will this roast chicken and vegetable skillet keep?
This chicken and veggies will keep in the fridge for a good 4 to 5 days. You can even freeze it for up to a month.
How do I ensure that the chicken is juicy and tender?
The key to achieving juicy and tender chicken is to season and brine it properly beforehand. Make sure to generously season the chicken with salt, pepper, and your choice of herbs and spices.
How can I prevent the vegetables from getting too mushy?
To prevent your vegetables from becoming overly soft and mushy during roasting, it’s important to pay attention to the size and thickness of the cuts. Larger chunks will take longer to cook and may end up soft on the outside but undercooked on the inside. Aim for uniform pieces to ensure even cooking. Additionally, consider adding vegetables with varying cooking times in separate batches to avoid overcooking some while others are still raw.
How do I achieve a golden sear on the chicken?
To achieve that coveted golden sear on your roast chicken, make sure the chicken is dry before seasoning it. Pat it thoroughly with a paper towel to remove any excess moisture. You can also try air-drying the chicken in the refrigerator for a few hours uncovered. Another trick is to brush the chicken with melted butter before roasting. This helps to crisp up the skin and adds a delicious flavor.
Can I use different types of vegetables for roasting?
Absolutely! One of the great things about a Sunday roast is the opportunity to experiment with different vegetables. While classics like carrots, potatoes, and onions are always a hit, don’t shy away from trying out more unconventional options like parsnips, butternut squash, or Brussels sprouts. Just remember to adjust the cooking time accordingly, as different vegetables require different roasting times.
Can I use vegetable stock instead of chicken for this skillet?
Absolutely, you can use any stock, including chicken, vegetable, or beef stock. In fact, there is enough chicken in there to add flavor, so you can even use water.
Roasted Chicken and Vegetable
This perfect Sunday roast of roasted chicken and vegetables is a feast that will leave a lasting impression on your family and friends. From perfectly seared chicken to tender and caramelized roasted root vegetables, this classic recipe will make your Sunday special.
Video
Ingredients
- 2 lbs (900 g) Chicken – thighs, legs, or whole chicken butterflied Boneless or bone-in, Skinless or Skin-on
- 2 tbsp Cooking oil
- 1 large Onion diced
- 4 large Garlic cloves sliced
- 4 large Carrots chopped into 2 inch pieces
- 2 large Potatoes chopped into 2 inch cubes
- 2 tbsp Tomato paste
- 1 tbsp Paprika smoked sweet
- 2 tbsp Lemon juice
- 2 sprigs Rosemary fresh
- 3 – 4 sprigs Thyme fresh
- 2 Bay leaves
- ¾ cup (180 ml) Chicken broth or vegetable stock
- 1 tsp Kosher salt
- ½ tsp Black pepper powder
Method
- Preheat the oven: While the chicken is searing, preheat your oven to 425°F (220°C) Gas mark 7. This high heat will help to achieve a beautifully roasted chicken with tender, juicy meat.
- Prepare the vegetables: While the oven is preheating, prepare your choice of vegetables that accompany the chicken. You can opt for classic Sunday roast vegetables such as carrots, potatoes, and onions. Cut them into similar-sized pieces, ensuring they will cook evenly.
- Prepare the chicken: Begin by thoroughly cleaning your chicken and pat it dry with paper towels. This step helps to remove any excess moisture and allows for a crispy skin when roasted. Season the chicken liberally with salt and pepper, both inside and out, to enhance the flavor of the meat.2 lbs Chicken – thighs, legs, or whole chicken butterflied, 1 tsp Kosher salt, ½ tsp Black pepper powder
- Sear the chicken: Heat a large skillet or oven-safe pan over medium-high heat and add oil. Once the pan is hot, carefully place the seasoned chicken thighs on both sides and sear them for about 5 minutes. This step helps seal the juices and create a golden sear. Once the chicken is seared, carefully remove it from the skillet or pan.2 tbsp Cooking oil
- Sauté and sear the veggies: Add more oil to the same pan and sauté the minced onions and garlic. Add the herbs, followed by the chopped veggies. Sauté for 2 minutes, then add the broth, tomato paste, and spices followed by the lemon juice.2 large Potatoes, 1 large Onion, 4 large Carrots, 4 large Garlic cloves, 2 tbsp Tomato paste, 1 tbsp Paprika, 2 tbsp Lemon juice, 2 sprigs Rosemary, 3 – 4 sprigs Thyme, 2 Bay leaves
- Combine the chicken and vegetables: Arrange the seared chicken around the vegetables, ensuring they are evenly distributed. This allows the vegetables to soak up the flavorful juices from the chicken as they roast.¾ cup Chicken broth
- Roast in the oven: Transfer the skillet with the chicken and vegetables to the preheated oven and roast them for approximately 30 minutes or until the chicken reaches an internal temperature of 165°F (74 °C).
- Rest before serving: Once the chicken is cooked, remove it from the oven and let it rest for at least 10 minutes before carving. This resting period allows the juices to redistribute, resulting in tender and succulent meat.
Notes
- To ensure your Sunday roast turns out absolutely perfect, here are some valuable tips to keep in mind. First, ensure your chicken is at room temperature before cooking. This will help it cook more evenly and result in juicier meat. Take the chicken out of the refrigerator for at least 30 minutes before roasting it.
- Next, thoroughly pat the chicken dry with paper towels before seasoning it. Moisture on the surface of the chicken can prevent it from achieving that crispy, golden-brown skin we all love. So, take a few extra moments to ensure the chicken is completely dry before moving on to the seasoning step.
- When it comes to seasoning, be generous with salt and pepper. Feel free to season the chicken inside the cavity and on the outside. This will enhance the flavor throughout the meat. Additionally, consider adding other herbs and spices to complement the natural flavors of the chicken and vegetables.
- While roasting, it’s essential to monitor the temperature of the chicken. A reliable meat thermometer will come in handy here. Insert the thermometer into the thickest part of the thigh, without touching the bone, to ensure it reaches the proper internal temperature. This way, you can avoid undercooking or overcooking your chicken.
- Lastly, resist the temptation to carve the chicken immediately after it comes out of the oven. Allowing it to rest for at least 10 minutes will result in tender and succulent meat. During this resting period, the juices will redistribute, ensuring every bite is moist and flavorful.
Equipment you will need
Nutrition
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This is just the dish I need this weekend. Easy to follow steps and great to make to enjoy a day off. Fantastic recipe!
Thank you, Danielle. I hope you try it.
This sounds like the perfect Sunday lunch to me – delicious meal made in one pan! 🙂
Thank, you, Julia. I hope you try it.
I love an easy roasted chicken and veggie meal! We eat it at least once a week, thanks for sharing!
Thank you, Whitney. I hope you try this one soon.
Such a comforting and easy dish to make!! Yum!!
Thank you, Ashley
Yum! This Roasted Chicken and Vegetable Skillet is the perfect recipe for me and my family! I will definitely serve this for weekend dinner.
Thank you, Chef Dennis.
What a great one pot dinner option. I only need to cook rice in my rice cooker while I cook this roasted chicken dish, and that’s enough to feed my entire family. 🙂
Absolutely, Anita. We use the potatoes as a starch so we don’t even need that rice. Just some bread for the sauces
Yummy and comforting. Perfect dinner for today’s rainy day. Thanks for such easy to follow and thorough recipes. I feel like you’re my cooking instructor!
Thank you, Lisalia. I am so happy to hear my instructions are simple and easy to follow
We have chicken, and we have vegetables! Definitely saving this one to try while we are still social distancing and schools are closed!
Yes, a great recipe for these days. Stay safe Kacey
This looks amazing! Can’t wait to try it.
Thanks, Katie
I know exactly what you mean – I much prefer making everything homemade when I can. But I don’t have kiddos yet so it’s not that hectic yet 😉 This looks like a super tasty and easy dinner, right up my alley!
Absolutely homemade is always better. Well life gets a bit busy with kids but also more fun.