Roasted Chicken and Vegetables
This is by far one of our favorite dinners. Roasted Chicken and Vegetables is an easy,delicious and economical dinner, especially if you grow your own vegetables. While we are in the midst of planning and planting our summer garden for this year, I am trying to use the vegetables that are in my freezer from last years garden. There isn’t a whole lot left from our previous harvest but they need to be used up to make room for this years crop. Don’t limit yourself to the veggies I used in the recipe today. Use as many different vegetables as you want and can fit into the bottom of the pan comfortably. I was disappointed to find I didn’t have frozen brussel sprouts in the freezer, they would have been a wonderful addition.
All the vegetables laying in the bottom of the pan lent their flavor to the broth. I can’t explain how absolutely amazing it was. The flavor was rich and had a slight sweetness to it. I served dinner in shallow pasta bowls so we could enjoy the chicken, vegetables and broth together. Served with crusty rolls, this is a dinner fit for a king and will be made often during the growing season. Enjoy!
Roasted Chicken and Vegetables
Ingredients
- one 5 lb Roasting Chicken
- 2 medium sweet potatoes, quartered
- 1/2 large onion, sliced into strips
- 1 small bag frozen lima beans
- 2 cups broccoli florets
- 1/2 cup red peppers
- 1/2 cup green peppers
- Chicken broth enough to almost cover vegetables
- 3 cloves garlic, whole with skins removed
- 3 Tablespoons butter
- salt and pepper
Instructions
- Preheat oven to 400 degrees.Rinse your roasting chicken inside and out, pat dry. Lift the skin on top of the chicken and smear butter all over the surface. Lay the skin back down and butter the entire chicken. Salt and pepper the chicken inside and outside. Place it in a roasting pan,, roast about 21/3 to 3 hours.Remove the chicken from the oven, place all the vegetables into the bottom of the pan. Pour enough chicken broth into the pan to almost over the vegetables. Salt and pepper the vegetables. Place the pan back into the oven, roast for another 21/2 hours or until chicken is golden brown and completely cooked. Remove from the oven, serve.
If you enjoyed this recipe, you may like these as well.
Rotisserie Chicken Broccoli Rice Casserole
Crock Pot Garlic and Honey Chicken
Crock Pot Ranch Cream Cheese Chicken
Chicken and Peppers in White Sauce
Want to find the best kitchen products that I personally recommend? Click for more!
Shopping Soon?
I’m asking question about the roasted chicken with vegetables. Do you put the chicken back in the oven with the vegetables for another 2 1/2 hours at 400 degrees? That would mean chicken is in oven for about 5 hours. Thank you!