Roasted Chicken and Vegetables made in the same pan to give you a delicious dinner with little fuss!
I have to confess and it’s kinda a big deal. Like a really big deal. But here goes.
Occasionally we eat chicken.
You might think that eating chicken is not a big deal but we are 6th generation cattle ranchers. The only time my husband ate chicken growing up was when the chickens had become to old to lay eggs anymore. Which could be the reason why he is always a little hesitant when chicken is on the menu. I mean, who wants to eat a tough, old chicken that was boiled in a pot? Not the best way to cook a chicken.
Now a chicken that has been roasted with veggies and seasoned correctly? That’s a whole different roasted chicken story. Not only is it easy, but it can be made with so many different flavor combinations.
When I make a roasted chicken I use my large cast iron skillet. This helps to make sure that all of the chicken is being cooked evenly. If you don’t have a cast iron skillet you can always use an casserole pan or a roasting dish.
It’s also really easy to adapt a roasted chicken to how you would like like it. Instead of salt and pepper you can use all sorts of spices, lemon pepper, five spice, chili pepper, chicken is a really versatile meat.
I always add in root vegetables like potatoes, sweet potatoes, carrots, parsnips, to cook in the bottom of the pan. The veggies get flavor from the juices that collect on the bottom of the skillet which not only adds flavor to the chicken but makes an awesome side.
And leftover chicken can be used in so many other meals. Chicken and broccoli, chicken salad, chicken and rice. A roasted chicken can really help to stretch that grocery budget.
Some tips for roast chicken-
- Stuff the cavity of the chicken with aromatics. Lemons, jalapenos, carrots, sage, rosemary are all great for chicken.
- You don’t have to use a roasting rack if you don’t have one. This can help give a more even roast but isn’t something you need to run out and buy.
- It can be doubled in a snap. Buy two chickens, roast them both, eat one, cut the other one up and keep the other the freezer until you need it.
- Chicken browning to quickly? Cover the chicken with tin foil. It will still continue to cook but won’t turn the skin to black. (Just remember, the pan is still hot so be careful when covering!)
- 1 (3- to 4-pound) chicken
- Olive oil
- 1 tablespoon salt
- 2 teaspoon Pepper
- 5-6 yellow potatoes
- 3 carrots, washed and peeled
- 1 lemon, cut in half
- 1 jalapeno
- 2 garlic cloves, optional
- Heat oven to 400 degrees.
- Remove giblets from the chicken then pat outside and inside the cavity dry with paper towels.
- Wash potatoes and add to the bottom of the skillet. Rub chicken with olive oil then sprinkle with salt and pepper. Stuff chicken cavity with lemon, jalapeno, and garlic cloves.
- Place chicken in skillet breast side up in skillet. Roast chicken for 50-60 until internal temperature reaches 165.
- Remove chicken from oven and allow to rest 5 min before carving.