Is there a more quintessential Sunday dinner that a classic Roast Chicken with Vegetables? So many family dinners happen around a crispy golden chicken with vegetables, gravy and all the fixings, but did you know a roast chicken can be just as easy to make for a weeknight dinner? Although roasting the chicken takes some time, this Roast Chicken and Vegetables requires very little prep time, just rub that chicken down and throw it into a hot oven in a baking dish along with some of your favorite roasting veggies. Little Potatoes make this one pan chicken dinner even easier, because they come washed and, since the peel is thin and smooth (and delicious!), you don’t even need to peel or chop them. I used Blushing Belles, but any varietal will work just as well, so grab your favorites! Just open the bag and pour into the pan with the other vegetables!
Tips for making a Perfect Roast Chicken:
Truss your chicken: tie up the legs and wings if you have some kitchen string, as this ensures that the smaller pieces stay close to the body, cook evenly, and don’t dry out. Choose the right pan: I make this roast chicken and vegetables in a 9×13″ baking dish, which means that the vegetables are stacked, everything is closer together, and the vegetables and chicken cook in the same amount of time. You can also use a sheet pan, which means that the vegetables will have more space and will only need to be added for the last 30 minutes of roasting. Season well. I mean really well. A good amount of salt ensures a crispy and flavorful roast chicken. If you are unsure about the amount of sodium, it’s always easier to reduce from the start and season more later. If your vegetables are starting to brown too quickly or burn on the pan, add a splash of water or broth. I usually do this when I give them a toss half way. Let it rest: letting any meat rest before slicing is incredibly important. This ensures the juices are redistributed through the chicken and don’t run out when you cut into it.
Should I rinse my chicken?
I am firmly in the No Rinsing Meat camp, and for good reason. Rinsing poultry can spread bacteria by splashing droplets through the kitchen, and, no, it doesn’t make it safer to eat or rinse away bacteria. Cooking chicken thoroughly is the best way to ensure it is safe to eat, so if you are worried, invest in a good meat thermometer and use it religiously.
Should I cover my chicken while it roasts?
I always recommend roasting chicken uncovered. The reason we roast is because we want that juicy interior and a crispy skin, and the best way to do that is season well and roast uncovered in a hot oven.
What internal temperature is required for a whole chicken?
A whole chicken is safe to eat when it has reached an internal temperature of 165 degrees F in the thickest parts. Although, if you ask the food safety experts in Canada, they recommend 180 degrees F for a whole chicken.
What can I serve with this Roast Chicken and Vegetables?
One of the best things about this Roast Chicken Dinner is that it is a meal in one — we’ve got juicy, tender chicken, flavorful gravy, Little potatoes, carrots and onions in one pan! If you are looking for some additions to round out your meal further, you might enjoy my Mom’s Homemade Buns or this easy Broccoli Salad!
What can I do with leftover Roast Chicken and Vegetables?
Stay tuned, because tomorrow I’ll show you how to make homemade chicken stock and a delicious Chicken Vegetable Soup with a leftover chicken carcass, leftover chicken, and leftover vegetables — we’ll be reinventing leftovers for an easier weeknight dinner! This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible! Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
