Zinfandel
Originally from Croatia, Zinfandel is now best known as a California grape. It’s full bodied, high alcohol and packed with big fruit flavors.
One Pot Roast Chicken and Vegetables Recipe
View more Poultry & Chicken Recipes
Prep Time
15 min
Total Time
1 hr
Yield
Serves 4
This One Pot Roast Chicken and Vegetables recipe is surely one of the easiest ways to have a delicious family style dinners on the table with very little prep. All you have to do is add your favorite vegetables to the bottom of a pan, add in some fresh herbs, a simply seasoned chicken, and, of course, butter! Pop the dish into the oven, let it roast, and then enjoy the results. Carve up the chicken, give everyone their favorite pieces and dish out the deliciously roasted veggies. Do you have any tips on perfectly roasted chicken? Let us know in the comments below!
Ingredients
- 5 lb(s) Whole Chicken
- 3 Potatoes (cut into wedges)
- 2 Carrot (cut into large slices)
- 1 Yellow Onion (large)
- 2 sprig(s) Thyme (cut into large slices)
- 2 sprig(s) Rosemary (fresh)
- 2 Tbsp Butter (fresh)
- Salt (divided)
- Pepper
Directions
Help your chicken roast more evenly by trussing it. First, tuck the wings in to the body and then tie tight to the body of the bird. Then pull the legs together and tie them together. After trussing the bird, season it with salt and pepper.
Place all the vegetables and herbs in the bottom of a Dutch oven or similar oven proof cooking instrument. Place 1 tbsp. of butter on top of the vegetables near the front of the pot and the 2nd tbsp. near the rear of the pot. Set the chicken breast side up on top of the veggies, herbs and butter and place into an oven preheated to 400ºF.
Roast uncovered for approximately 45-60 minutes, until the internal temperature of the thighs reaches 165ºF. Once the bird reaches temperature, remove from oven, remove the strings from trussing, and let rest for 5 minutes. After resting, carve into pieces and serve with the roasted veggies and juices from the pot. Enjoy!
