Simple And Hearty Roasted Chicken
The nightly dilemma of “what are we going to make for dinner” is real. I am always looking for healthy, delicious meals that don’t require a lot of prep or a lot of clean up. This dish is not only very simple, it’s incredibly delicious. And the clean up is super easy. All you really need is a cutting board, a roasting pan and a knife. This recipe does take time though so be sure to give yourself a couple hours of cook time.
Ingredients
1 Whole young chicken
16oz Bag of baby carrots
3-4 Small yellow onions
1 Bag of fresh Brussel sprouts
24 oz bag of baby gold potatoes
1 Tsp Himalayan Salt
1 Tsp Ground Black Pepper
1 Tbsp Kinder’s rub Buttery Steakhouse
2 Tbsp Olive oil
1 Tbsp Canola oil
*These are estimated measurements of the spices and oils. I just eye it to be honest. Feel free to add more or less depending on what you prefer. You just want to make sure everything is generously coated.
Look at that crisp
I know you are supposed to tie the legs together to ensure an even cook, but we didn’t have any twine and it came out just fine.
So tender, juicy and crispy!
Steps
Start with setting your oven to 450 degrees. The only vegetable you will need to cut up is the onions. The carrots, brussel sprouts and potatoes are small enough that they don’t need to be cut. Cut the onion into quarters and lay the layers into the roasting pot. Add carrots, potatoes and Brussel sprouts. I drizzle olive oil through out the vegetables and generously add Himalayan pink salt and ground black pepper. Make sure you use your hands and get all the vegetables nicely coated.
In the roasting pot create a bed for the chicken to lie in the center. Use the onions in the center for the chicken to lie on with the other vegetables cuddled around. Now that the vegetables are set, start rinsing the chicken with cold water and remove the gizzards. Coat the chicken with canola oil. Generously sprinkle the buttery steakhouse rub all over the chicken. This rub is so tasty. We use it on a lot of different dishes. Once the chicken is set, place it in the center of the roasting pot with the vegetables surrounding it, but lying on some of the onions.
At 450 degrees you will cook it for 15 minutes to start. This will provide a nice golden crisp on the skin of the chicken. After the 15 minutes is up, reduce to 350 degrees and cook for a remaining 2 hours. Now, if you don’t have this kind of time, you can probably set it at 400 and cook for less time. Just make sure you temp the chicken and make sure it is at 165 degrees before serving. A meat thermometer is a must have.
Once you remove the roast from the oven, let sit for about 15 minutes to cool before cutting. This recipe will serve 4-6 and depending on how many you are cooking this for. I made this for just my husband and I so we had lots of leftovers. If you try this out, please comment below and let me know what you think, or tag me on Insta. :)
Till next time loves,
Charlene
