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Roasted Chicken and Vegetables
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Prep Time:
15 minutes
Total Time:
1 hour 25 minutes
Cozy herb-scented chicken with slow-cooked veggies - ideal for a comforting night in.
Ingredients:
  • 1/4 cup chicken broth
  • 2 tablespoons olive or vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried tarragon leaves
  • 1/2 teaspoon pepper
  • 2 medium dark-orange sweet potatoes, peeled, cut into eighths
  • 1 1/2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
  • 1 large onion, cut into 8 wedges
  • 8 cloves garlic, finely chopped
  • 1 cut-up whole chicken (3 to 3 1/2 lb)
Instructions:
  • Preheat oven to 425°F. Combine broth, oil, salt, thyme, tarragon, and pepper in a large bowl. Add vegetables and garlic, tossing to coat evenly. Transfer vegetables with a slotted spoon to a 15x10x1-inch pan, spreading them out on one half of the pan.
  • Coat chicken pieces in the flavorful broth mixture in the bowl, ensuring all sides are covered. Arrange the chicken skin-side-down next to the vegetables in the pan, with the legs and thighs along the edge. Drizzle any excess broth mixture over the chicken pieces.
  • Roast for 30 minutes. Stir vegetables and flip chicken pieces. Continue roasting for another 30 to 40 minutes until vegetables are tender and chicken juices run clear when thickest piece is cut to the bone (breasts should reach 170°F; thighs and legs should reach 180°F).

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