Roasted Chicken with Vegetables Recipe

This Roasted Chicken with Vegetables is a classic one-pan meal that is both nutritious and delicious. The chicken is seasoned to perfection and roasted alongside a medley of vegetables, creating a meal that is full of flavor and easy to prepare. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is a fantastic choice.

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Ingredients:

For the Chicken:

• 1 whole chicken (about 4-5 lbs)
• 2 tablespoons olive oil
• 2 tablespoons butter (melted)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 lemon (sliced)
• 4 garlic cloves (minced)
• 1 teaspoon Dijon mustard (optional)

For the Vegetables:

• 4 red potatoes (cut into cubes)
• 2 carrots (sliced)
• 1 zucchini (sliced)
• 1 bell pepper (sliced)
• 1 red onion (cut into wedges)
• 1 cup cherry tomatoes
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil

For Garnish:

• Fresh parsley (chopped)
• Lemon wedges

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Instructions:

Step 1: Prepare the Chicken

1. Preheat the oven to 375°F (190°C).
2. Pat the whole chicken dry with paper towels.
3. In a small bowl, mix olive oil, melted butter, salt, black pepper, garlic powder, onion powder, paprika, thyme, rosemary, and Dijon mustard.
4. Rub the seasoning mixture all over the chicken, including under the skin for extra flavor.
5. Stuff the cavity with lemon slices and minced garlic.

Step 2: Prepare the Vegetables

1. In a large mixing bowl, combine potatoes, carrots, zucchini, bell pepper, red onion, and cherry tomatoes.
2. Drizzle with olive oil and season with salt, black pepper, and Italian seasoning.
3. Toss everything together until evenly coated.

Step 3: Assemble the Dish

1. Place the seasoned chicken in the center of a large roasting pan.
2. Arrange the vegetables around the chicken.
3. Pour any remaining seasoning mixture over the vegetables for extra flavor.

Step 4: Roast the Chicken and Vegetables

1. Place the roasting pan in the oven and bake for 1 hour and 30 minutes.
2. Baste the chicken with its juices every 30 minutes to keep it moist.
3. Check for doneness by inserting a meat thermometer into the thickest part of the chicken—it should read 165°F (75°C).
4. If the vegetables need more roasting, remove the chicken and let the vegetables cook for an additional 10-15 minutes.

Step 5: Rest and Serve

1. Remove the chicken from the oven and let it rest for 10 minutes before carving.
2. Garnish with fresh parsley and lemon wedges.
3. Serve hot and enjoy!

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Tips for the Best Roasted Chicken with Vegetables

• Use fresh herbs for an extra burst of flavor.
• Let the chicken rest before carving to retain its juices.
• Roast at high heat for the last 10 minutes to get crispy skin.
• Pair with a side of garlic bread or a fresh salad for a complete meal.

This Roasted Chicken with Vegetables is a simple yet elegant dish that’s perfect for any occasion. Enjoy your cooking! 🍽️

Would you like any variations or substitutions for this recipe? 😊