Roast Chicken and Veg Recipe

Impress your Sunday lunch guests with an incredibly easy roast chicken dinner. #JERF #IntrotoRealFoodToday I am going to share with you the easiest recipe that you can use to impress the socks off your guests!

Before I knew how to cook, I remember my roommates in Ireland making roast dinners on Sundays —I thought it was the BEST thing ever, and I was super impressed at their amazing culinary skills.

Even though I now know the truth about how easy it is to roast a chicken, I am still pretty proud of myself every time it comes out of the oven.

Delicious Roasted Vegetables. #JERF Also, I do believe that there is nothing better in the whole world than roasted vegetables. So without further ado, I give you my recipe for Roasted Chicken and Vegetables.

Ingredients

For the Chicken:

1 whole chicken (ideally pasture-raised or free-range)

Cooking oil of choice (I usually use butter or coconut oil)

Seasonings of choice: I use rosemary, thyme, basil, and salt

For the Vegetables:

Cooking Oil of Choice

Vegetables of choice, cut into pieces of similar size (about 1 inch)

Some of my favorites:

  • Onion
  • Garlic (whole cloves)
  • Beets
  • Sweet Potato
  • Brocolli
  • Sweet Peppers
  • Carrots
  • Green Beans
  • Brussels Sprouts

Directions

Preheat oven to 400 degrees F.

For the Chicken:
  1. Remove the giblets from the chicken (yes, I made my husband do this the first few times as I got used to sticking my hand into the body cavity of a chicken).
  2. Place chicken in roasting pan or dutch oven.
  3. Rub with cooking oil and add seasoning of choice.
  4. Roast for 1 hour or until bird reaches an internal temperature of 165 degrees.
  5. Let the chicken rest for about 10 minutes before serving.
 For the Vegetables:
  1. Spread vegetables on baking dish in single layer.
  2. Add heat-stable cooking oil (You can season the vegetables if you like, but personally I like them plain—the natural flavors that the roasting brings out are SO delicious!)
  3. Roast for one hour, stirring every 15 minutes.

 

It is easiest to remove the chicken from the bone while it is still warm. Freeze the bones/carcass in a Ziploc bag or storage container—I will teach you how to make bone broth with these next week! To save time, you can roast two chickens at once and freeze the extra meat for easy food prep throughout the week.

Doesn’t this dish just scream fall? Do you have a particular dish that reminds you of a certain place or time of year? 

Follow Lindsay Lea’s board 31 Day Introduction to Real Food on Pinterest.

Click on the apple to view the rest of the series. 31 Day Introduction to Real Food. Designed as a tool for busy people who want to take control of their health. Tips, Tricks, and Recipes to get you on your way to eating clean!

Important disclaimer: I have no medical training. Just lots of passion for real food! Please consult your own doctor and do your own research in support of my suggestions. It’s an important part of taking control of your health!

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