Roasted Chicken and Veggies is one of the easiest meals to make, that is if you have a couple of hours at home. I’d almost consider it a one-pot-meal since the veggies go straight in the pot. This meal use to be intimidating for me. I don’t remember why, but you’ve got to try it!
If you haven’t invested in a dutch oven, do it! I have two, and I LOVE this one. It’s a Lodge Enameled Cast Iron pot. It is wirecutter’s top pick and it is way cheaper than The Pampered Chef’s dutch oven I bought a while back. Since using the Lodge, I have been able to fit larger birds/chickens and veggies, it’s really easy to clean, and I can use it on the stove top for soups and stews as well. It really is the perfect size!
The Chicken and Veggies
I’m not going to do a recipe card because it is really that easy. I preheat the oven to 375 degrees, cut some potatoes in large cubes, throw in some baby carrots, and in goes the bird. When prepping the bird, follow these simple steps:
- Remove the chicken from its packaging (over the sink is best).
- Reach in the opening and grab the bag of giblets.
- Pour the remainder liquid out into the sink.
- Lay the bird over the veggies (in the pot) with the legs up.
I’m giving you the steps because I have roasted chickens wrong multiple times.
For the Seasoning
This is really up to you. I’ve curried chickens before, I’ve done lemon and garlic before, but what really works for us is about 4 thick slices of butter set on the chicken, garlic salt, 21 seasonings (from trader joe’s), and pepper. Make sure the veggies get the seasoning too. I don’t lift the chicken up, just put a generous amount on both sides of the chicken.
Once you’ve thrown everything together, place the dutch oven with the lid on for approximately 2 hours. When it looks ‘melted’, then it’s done. If you’d rather stick a thermometer in there, be my guest. I also like to use my sense of smell to know when it’s starting to finish up.
Once it’s done, take the lid off and brown the top for 5-10 minutes before removing it. I will let it cool some, before placing the lid back on it to keep it moist and warm.
To finish our meal off, I sautéed some brussels sprouts and it was a hit.