Classic Roast Chicken on a Bed of Vegetables
Need a gluten free, dairy free, and whole 30 main course? Classic Roast Chicken on a Bed of Vegetables could be an awesome recipe to try. One portion of this dish contains roughly 46g of protein, 40g of fat, and a total of 732 calories. This recipe serves 4 and costs $2.27 per serving. If you have olive oil, chicken, sage, and a few other ingredients on hand, you can make it. 11 person have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Fifteen Spatulas. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is amazing. Similar recipes are Chicken Roasted on a Bed of Vegetables, Whole Roasted Lemon-herb Chicken On A Bed Of Vegetables, and Roast Leg Of Lamb On A Bed Of Potatoes And Wilted Greens.
Servings: 4
Ingredients:
3 carrots
4 lb chicken, at room temperature
3 cloves garlic, smashed
1 large leek
1 lemon, halved
2 tbsp olive oil
2 lbs red potatoes
1 stem of sage
salt and pepper
Equipment:
oven
baking pan
paper towels
kitchen thermometer
Cooking instruction summary:
Preheat the oven to 475 degrees F.Cut the carrots and red potatoes into large chunks. Thinly slice the white and light green parts of the leek, setting aside the dark green parts for later. Toss the sliced leeks, carrots, and potatoes all together and season generously with salt, pepper, and the olive oil. Place in a 9x13 baking dish.Dry the chicken very well with a paper towel, then season the inside of the bird cavity with salt and pepper, as well as all over the outside of the bird. Stuff the cavity with the lemon, garlic, sage, and reserved leek tops.Truss the chicken (see video if needed) and place the chicken on the bed of vegetables. Roast at 475 for 25 minutes, then reduce the temperature to 400, and continue cooking for approximately 45 more minutes (this time varies slightly depending on bird size). I roast the chicken until it reads 160 degrees F on a thermometer.Let the chicken rest at room temperature for at least 15 minutes for the juices to redistribute, then serve!
Step by step:
1. Preheat the oven to 475 degrees F.
2. Cut the carrots and red potatoes into large chunks. Thinly slice the white and light green parts of the leek, setting aside the dark green parts for later. Toss the sliced leeks, carrots, and potatoes all together and season generously with salt, pepper, and the olive oil.
3. Place in a 9x13 baking dish.Dry the chicken very well with a paper towel, then season the inside of the bird cavity with salt and pepper, as well as all over the outside of the bird. Stuff the cavity with the lemon, garlic, sage, and reserved leek tops.Truss the chicken (see video if needed) and place the chicken on the bed of vegetables. Roast at 475 for 25 minutes, then reduce the temperature to 400, and continue cooking for approximately 45 more minutes (this time varies slightly depending on bird size). I roast the chicken until it reads 160 degrees F on a thermometer.
4. Let the chicken rest at room temperature for at least 15 minutes for the juices to redistribute, then serve!
Nutrition Information:
covered percent of daily need
