Roasted Chicken and Vegetables
A comforting and simple roasted chicken recipe paired with vibrant vegetables, perfect for gathering family and friends.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 1 whole chicken
- 4 cups assorted vegetables (carrots, potatoes, onions, bell peppers)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Fresh herbs (such as thyme or rosemary) for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Place the whole chicken in a large roasting pan.
- Surround the chicken with chopped vegetables.
- Drizzle olive oil over the chicken and vegetables.
- Season generously with salt, pepper, garlic powder, and paprika.
- Roast in the preheated oven for about 90 minutes, or until cooked through.
- Rest for 10 minutes before carving.
- Garnish with fresh herbs before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg