Roast Chicken & Vegetables
This one pan meal will have you wondering if the holidays came early! Tender chicken and roast veggie are all you need to complete a winderful evening in.
Ingredients
- 1 Whole Chicken
- 1 tbsp evoo
- 2 tbsp Reload Rub Fully Loaded
- 1 Lemon
- 1 bunch Thyme
- 1 bunch Rosemary
- 1 bunch Parsley
Vegetables
- 1 tbsp evoo
- 1 tbsp salt and pepper
- 4 Carrots
- 1 Sweet Onion
- ½ lb Brussels Sprouts
- 2 Russet Potatoes
- 2 Celery Stalks
Instructions
- Pre Heat oven or grill to 400°.
- Clean and cut vegetables to a uniform size.
- Place vegetables in a 12" cast iron skillet. Toss in evoo, salt and pepper.
- Remove chicken from packaging and pat dry. Remove any innards from the cavity. Place split lemon and herbs in the chicken cavity. Rub down with evoo. Season with Reload Rub Fully Loaded or your favorite poultry seasoning.
- Truss the chicken. This is simply accomplished by tying the legs together with butcher's twine and bending the wing behind the back. The goal is to make the chicken more compact and facilitate more even cooking.
- Place trussed chicken breast side up on top of vegetable in the cast iron skillet. The drippings from the chicken will add a ton of flavor to the veggies.
- Roast chicken and vegetable in oven until the chicken breast reaches 160° internal, or about 1.5 hours. Let chicken rest for 15 min before serving.
Notes
Use a quality chicken! It's the main ingredient. Simply prepared so it can shine. This one is from my local butcher Simpson's Meats.
Depending on the time of year, different vegetables can be used. Anything hardy will work. Sweet Potatoes, parsnips, and butternut squash are also great.