We love this Roasted Chicken & Vegetables recipe because it’s super simple, super delicious and easy to make any day of the week. When you use a whole chicken, you get so much more flavor from the chicken because it doesn’t dry out. Cooking the vegetables right next to the chicken gives the vegetables an opportunity to soak in the chicken juices, and therefore have a deeper flavor. This way, there are going to be leftovers and you will have delicious chicken to eat throughout the week.
Cooking a whole chicken with a medley of vibrant vegetables isn't just a delicious classic; it's a celebration of flavors, simplicity, and hearty goodness. In a world often bustling with the complexities of modern life, the art of roasting a whole chicken stands as a timeless reminder of the joy found in the uncomplicated, the delicious, and the communal act of sharing a hearty meal. Let's explore why this cooking tradition is not just easy but a combination of deliciousness.
1. Simplicity in Preparation:
Roasting a whole chicken with vegetables is a classic recipe that begins with simplicity. Few things beat the ease of seasoning a chicken with salt, pepper, and a sprinkle of herbs. Add a touch of olive oil, and you've laid the foundation for a dish that combines simplicity with sophisticated flavors.
2. Aromatic Bliss:
As the chicken roasts in the oven, the kitchen transforms to smelling extremely delicious. The enticing scent of herbs, garlic, and roasting poultry fills the air, creating an anticipation that is as much about the experience as it is about the meal itself.
3. Nutritious Comfort Food:
Few dishes embody the essence of comfort food quite like a roasted chicken. The crispy skin, succulent meat, and the tender vegetables bring a sense of warmth and nostalgia to the table. It's a meal that wraps you in a comforting embrace, reminiscent of home-cooked goodness.
4. Versatility on the Plate:
One of the great joys of roasting a whole chicken with vegetables lies in its versatility. The vegetables nestled around the chicken soak up its flavorful juices, creating side dishes that are as delectable as the main course. Potatoes, carrots, mushrooms, and garlic, roasted to perfection, become companions to the star of the show—the golden-brown, perfectly roasted chicken.
5. Economical and Sustainable:
Cooking a whole chicken is not only a cost-effective way to feed a group, but it's also a sustainable choice. Utilizing the entire chicken minimizes waste, and any leftover bones can be repurposed into a nourishing homemade broth, extending the life and utility of the meal.
6. The Joy of Sharing:
The act of roasting a whole chicken extends beyond the kitchen. It's a communal experience that invites loved ones to gather around the table, sharing stories and laughter. There's a unique joy in presenting a beautifully roasted chicken, signaling that it's time to come together and enjoy the fruits of shared labor.
In essence, roasting a whole chicken with vegetables is a culinary alchemy that transforms humble ingredients into a feast for the senses. It's a reminder that the most satisfying meals often stem from the simplest of preparations. So, the next time you find yourself pondering what to cook for a gathering or a cozy family dinner, consider the humble beauty and deliciousness of a whole roasted chicken—a timeless classic that continues to bring joy to tables around the world.
- Chicken: 1 Whole Chicken (about 4 lbs)
- Potatoes: 3/4 pound small red or fingerling potatoes (about 3 per person)
- Carrots: ½ pound of Carrots
- 1 pouch Le Sauce & Co White Wine Lemon Garlic Sauce
- Olive oil
- Salt and pepper
- Extra delicious add ons:
- Herbs de Provence
- Mushrooms: 8 oz.
Prep Ingredients & Kitchen equipment:
- Pre-heat over to 400
- One large skillet , dutch oven, or sheet pan
- Potatoes and carrots: Add to pan and drizzle with a little olive oil and season with salt and pepper
- Extra Delicious add-on: add washed and dried mushrooms to pan.
- Season chicken with salt and pepper
- Extra delicious add ons: If you plan to eat the skin of the chicken, these two ingredients take this to the next level
- Rub Dijon mustard on chicken
- Dust with Herbs de Provence
If you are using a heavy cast iron pan or dutch oven, place the pan with chicken and veggies on the stovetop and turn it on high for 3 min. This helps with total cook time.
Place pan/dutch oven/sheet pan in the oven and set the timer for one hour. Cook times will vary based on the size of the chicken.
When the timer is done, take the chicken out of the oven and check the temperature at the thigh. If the thermometer reads 165, it is done. If not, no worries, it probably needs another 10 minutes.
When the chicken temperature reaches 165, let rest on the stovetop for 10 min before slicing and serving.
While your one-pan meal is resting, add White Wine Lemon Garlic finishing sauce to a small pan and warm on low stirring occasionally.
Slice, Plate, Sauce and enjoy!