One Pot Roasted Chicken and Vegetables
This One Pot Roasted Chicken and Vegetables Recipe is a big, hearty, healthy meal full of protein and veggies, and it's sure to please the entire family!
Servings 4 servings
Ingredients
- 1 whole chicken that is about 5 pounds remove and discard any included parts that might be in a bag inside the bird
- 3 tablespoons avocado oil or olive oil
- fresh thyme
- ½ teaspoon ground Himalayan salt
- 1 dash fresh ground pepper
- 1.5 cups carrots, beets, sweet potatoes, Yukon gold potatoes, onion and radishes wash, peeled and or chopped into uniformly sized pieces; (the radishes loose their peppery taste when roasted and are a lovely addition to this mix).
Instructions
- Preheat the oven to 400 degrees.
- Place most of oil and fresh thyme in the bottom of a roasting dish. Set the chicken on top, breast side up.
- Add the prepared vegetables around the chicken, mixing them into the oil.
- Drizzle the remaining oil over the chicken and add the salt and pepper.
- Use a piece of tinfoil over the top of the chicken and form it perfectly over and around. Then carefully set this off to the side (remembering it touched raw chicken).
- Place the roasting dish in the oven at 400 degrees for about 20 minutes or until the skin has browned evenly. Then place the pre formed tinfoil over the chicken and vegetables, reduce the heat to 350 degrees and cook for an additional 20 minutes per pound. The final cook time will depend on the exact weight of the bird and temperature of the oven so do keep this in mind and be sure to check the meat with a reliable meat thermometer. The chicken is done when it hits 165 degrees and the liquids all run clear. If they are still a bit pink then the chicken is not yet done, cover and cook until they do run clear.
- After removing the chicken from the oven, scoop out the vegetables into a serving dish and then cover the chicken again for 10 to 15 minutes to rest before slicing.