Savory Summer Roast Chicken and Vegetables


Summer time is finally here and today I am sharing one of my favorite time honored dinner recipes! This semester has been one of the craziest for me, and on top of planning for our wedding in August, posting a recipe has been near in possible. So I am so glad to finally get back in to baking and enjoying the sunshine and summer weather! Roast chicken is not only an economical way to stretch the grocery budget, it also is a delicious way to eat healthy and, at least in my case, gets me many, many fiance brownie points! A whole roast chicken is substantially cheaper per pound than prepackage chicken breast or drumsticks. Between the two of us, one bird can last us 3-4 meals (fiance needs his protein, bro).


One of the many things I love about this recipe is how versatile the flavor is.   You can use the leftovers to make a chicken Caesar salad, chicken mozzarella and tomato sandwiches or shred the meat for soups and stews. I think many people don't buy whole chickens because it is believed that they are time consuming to prepare and difficult to make. Today, I am here to show you that nothing could be further from the truth! Preparing a whole roast chicken is ridiculously easy way to provide you and your loved ones a pretty presentation on a weekday dinner night!


So there are a couple of things you will need. First is a pan big enough to fit your chicken and all the extras inside. This can be a traditional roasting pan, dutch oven, crock pot, cake pan... you name I have used them all. Depending on the thickness and weight of your pan you may have to adjust the cooking time. For example, a light aluminum pan is going to cook the chicken faster than a thick heavy dutch oven. You will also need aluminum foil to cover the chicken to prevent the skin from burning before the inside of the chicken fully cooks. Other vegetables can be substituted for the ones that I used. Think of this as a "clean out the fridge" sort of recipe where you can use up all the extra vegetables you have left lying around. Scroll down to see directions and recipe!

Savory Summer Roast Chicken and Vegetables
Ingredients:
1 whole uncooked chicken, thawed
8-9 tbsp extra virgin olive oil
2 tbsp minced garlic
2 tbsp coarse salt (table salt will do as well)
2 tbsp black pepper
2 tbsp Italian seasoning (mine had oregano, thyme, marjoram,basil and rosemary in it)
2 whole yellow onions, peels and cut into wedges
2 tbsp of citrus juice, any kind you prefer
1 lemon
1 lb organic rainbow carrots (or any other kind you prefer)
6 small potatoes
1 pack Baby Bella Mushrooms
Instructions
  1. Rinse chicken under warm water and remove giblets from the inside, pat dry and place in a large bowl
  2.  Add 7 tbsp of the olive oil, 1 tbsp of salt, 1 tbsp of  the pepper, garlic, citrus juice to the bowl and gently rub into the to chicken
  3. Cover the bowl and place in the fridge to marinade at least 4 hours
  4. An hour before removing the chicken, chop the carrots, potatoes, mushrooms and onions, place in a large bowl and toss together with the remaining olive oil, salt and pepper.
  5. Slice the lemon and set aside
  6. Preheat the oven to 450° and set a timer for 20 minutes
  7. In a roasting pan, place the marinated chicken, pour the vegetables around it. Place the sliced lemon inside the cavity and cover the whole thing with aluminum foil. Like this
  1. Cook the for 20 minutes at 450°, then lower the temperature to 350° and cook for 20 minutes per pound
  2. An hour before the chicken is done, remove the aluminum foil and allow the skin to brown
  3. Before serving, test for doneness by cutting a portion of the breast down to the bone to check for pink or using a thermometer to check the internal temperature which should be 165°
  4. Slice and serve!


   The versatility in this recipe, and its large serving size makes it a perfect economical choice for families or individuals who only have time to cook once or twice a week.  If preferred, you can easily place the whole thing in a crock pot for added convenience. I hope you enjoyed this recipe and I look forward to posting many more this summer!
XOXO,
Sierra 



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