One Pan Roasted Chicken with Veggies
There are some days (most days!) when I want a really good meal, but I don't want a lot of prep work. Our whole chicken, or chicken cuts, paired with some root veggies are the perfect answer.
Step 1: Chop up your veggies & toss them in a pan.
Just about any veggies will do. During winter months I love to mix up potatoes, carrots and onions (sometimes beets) with a little olive oil, salt and pepper. Toss them in a dutch oven or a roasting pan and set aside while prepping the chicken.
Step 2: Place your whole bird right on top of the veggies.
Mix some butter with herbs & spices (rosemary, thyme, salt and pepper is a go to mix, but you can change it depending on your mood!), and rub the mixture over and under the skin. You don't need a lot to add flavor-- pasture-raised chicken is flavorful to begin with. Place the whole chicken breast side down, allowing for the juices from the dark meat to run down the bird and keep things moist.
Step 3: Roast the chicken & veggies.
Cook at 350 degrees, for 20 minutes per pound of chicken, followed by 15 additional minutes.
Step 4: Devour the meal.
Once done, let it sit for 15 minutes to allow juices to settle-- then serve and dig in!
Notes: You can substitute chicken cuts for a whole chicken, as long as cooking time is adjusted. Be aware that pasture-raised chicken can often remain pink inside, so it is important to properly test the temperature to determine doneness.