Recently this has been one of my favorite things to make. I can throw this in the oven on a weekday and then go relax or I can make this on a weekend when I’m feeling a little lazy but still want something good.
You can really add whatever vegetables you want but keep in mind that they should be something that can hold up to about an hour of roasting in the oven. I tried broccoli once and while it tasted good, it was just mush by the time it was done. You can also use whatever chicken parts you want, just adjust the cooking time accordingly. If you want to roast a whole chicken, cut the chicken in half by cutting along the backbone and placing the chicken in your roasting pan, skin side up.
Roasted Chicken
- 3 Sweet Potatoes (cubed)
- 1 Medium Onion (roughly chopped)
- 3 Whole Carrots (chopped)
- 2 Celery Sticks (chopped)
- 2 Leg Quarters
- 2 tbsp Butter
- Italian Seasoning (to taste)
- Table Blend Seasoning (to taste)
- Salt (to taste)
- 1 tbsp Olive Oil
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Preheat your oven to 375° F.
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Chop your veggies and put them in your roasting pan. You can drizzle very lightly with olive oil but remember the chicken is going to render its own oil as it cooks. Season your veggies and mix until evenly coated.
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Roast your vegetables on their own for 15 minutes in the oven while you prep your chicken.
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Season your chicken with salt, table blend, and Italian seasoning, making sure it is evenly coated and place the cubes of butter underneath the skin, spreading out evenly.
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Place chicken on top of your veggies and bake for 45 minutes to an hour. It all depends on the size of your chicken so make sure the juices are running clear before you take it out.
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Let your chicken rest for about 10 minutes before cutting or serving.