Roasted Chicken and Vegetable
Calories: 15
Adjust Servings Here: 8 servings
Description
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.
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
Instructions
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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