Roast Chicken & Vegetables/Pic

[Roxy15]

Roast Chicken & Vegetables:

 

1-(3-4)-lb. Chicken

3-4 Cups Chopped Vegetables, See Note

(Carrots, Potatoes, Onions, Parsnips)

4 T. Olive Oil

1/2 Tsp. Italian Seasoning Or 1 T. Fresh Chopped Herbs

Chicken Seasoning Or Chicken Rub Below

 

Preheat oven to 450 degrees.

 

Wash and chop vegetables.

 

Drizzle with 2 tablespoons olive oil, salt and pepper and 1/2 teaspoon Italian Seasoning or 1 tablespoon fresh herbs.

 

Place in the bottom of a shallow casserole dish or 9x13-in.

pan.

 

Rub outside of chicken with remaining 2 tablespoons of olive oil. Season with chicken seasoning or rub.

 

Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook 12 minutes at 450°F.

 

Turn oven down to 350°F and bake until the inner thigh reaches 165°F. (A 4-lb.chicken will need an additional 75-80 minutes).

 

Remove the chicken from the oven and allow to rest 15 minutes before carving.

 

(Return the vegetables to the oven if they need a few more minutes cook time).

 

RECIPE NOTES:

 

This chicken can be roasted on its own without vegetables if preferred.

 

Chicken Rub-Opt.)

 

1 Tsp. Paprika

1 Teaspoon Seasoning Salt

1 Teaspoon Garlic Powder

1/2 Teaspoon Black Pepper

1 Teaspoon Parsley

1/2 Teaspoon Thyme

1/2 Tsp. Rosemary

Vegetables:

 

I use a combination of carrots, potatoes onions however, any vegetable will work.

 

If your chicken is on the smaller side-(3-lbs.)-Be sure to cut your vegetables fairly small so they  cook through along with the chicken.