Elevate your plate
A gourmet meal experience in minutes
Roasted Chicken & Vegetables, A ONE pan meal
About 1 hour and 10 minutes (1 hour cook time)
- Chicken: 1 Whole Chicken (3-4 lbs)
- Potatoes: 1 pound small red or fingerling potatoes (about 3 or 4 per person)
- Carrots: ½ pound of Carrots (we use pre-cut))
- Lemon: 1
- Onion: ¼ white or yellow onion
- Herbs: Thyme & Rosemary
- Sauce: ½ bottle Le Sauce & Co White Wine, Lemon Garlic sauce
- Olive oil
- Salt and pepper
- Nice To haves:
- Herbs de Provence
- Dijon Mustard
- Crusty warm bread
- Pre-heat oven to 400 degrees
- Slice onion and place in the bottom of the pan
- Slice ½ lemon into 4 thin slices and place on top of onion in the pan
- Place herbs (rosemary and thyme) on top of lemon
- Season chicken (both sides) with salt & Pepper. If you have Dijon mustard handy, spread 1 tbs over top of chicken. If you have Herbs de Provence, sprinkle on top of chicken. The last two ingredients are nice to have and only make an already delicious meal deliciouser. (We are not Sure if Deliciouser is a word or not. If not, it should be)
- Place seasoned chicken (breast side up) in pan on top of onion & lemon.
- Add carrots and potatoes around chicken in the bottom of the pan.
- Drizzle (lite) veggies with olive oil and season with salt and pepper
- Place in oven (400 degrees). Depending on the size of the chicken and wheat temp it was when it was placed in oven cook time will be close to one hour. Cook times will vary depending on chicken size and starting temperature. Cook until the meat thermometer reads 170 degrees when inserted near the thigh.
- While the chicken is cooking, we like to tidy up the kitchen and sip on a glass of wine.
Warm Le Sauce & Co; White Wine Lemon Garlic finishing sauce either on stovetop or microwave.
We keep a frozen Baguette on hand at all times for meals just like this. Warm per instructions if you have it.
Plate and drizzle sauce over everything…..enjoy!
We are generally all red all the time and so an Oregon Pinot goes great with this meal. If you are a white wine person, I suggest a Chardonnay to match the wine that is in the sauce