Roasted Chicken and Vegetables
Roasted Chicken and Vegetables is a simple meal and will taste fresh, clean, and healthy, all while giving your wallet a break. This meal is will feed a family without spending much money.
How to Roast a Chicken?
If you’re not sure how to roast a chicken, I promise you this method is easy. It’s almost as simple as setting the crock pot! Below, I’ve laid out a simple and hearty meal for your next Sunday dinner that your family and friends will love. Let’s bring people together to enjoy each other’s company again!
Roasted Chicken and Vegetables:
Butternut Squash, and Brussels Sprouts
Ingredients:
1 whole chicken (about 4lbs, or more)
1 large butternut squash
1 lb Brussels sprouts.
2 tablespoons of olive oil
garlic salt and pepper, to taste
1/2 cup of cooking white wine
8 tablespoons of butter
Chicken Seasoning:
3 tablespoons of garlic salt
2 tablespoons of onion powder
1 tablespoon of black pepper
Directions:
- Preheat your oven to 375 degrees F.
- Mix together 3 tablespoons of garlic salt, 2 tablespoons of onion powder, and 1 tablespoon of black pepper.
***I prefer to do this step at the beginning so as not to touch the spices after messing with the chicken. - Rinse the chicken thoroughly with water and pat dry completely, then let sit while you prepare the vegetables.
***If you skip this step, your chicken will not be as crispy on the outside and therefore the inside will not be as juicy. - Peel, spoon out the seeds, and cut up the butternut squash into 1.5-2 inch pieces.
***We have a spectacularly sharp potato peeler I use to peel the butternut squash, but not all peelers are equal in quality. If your peeler isn’t working, feel free to use an electric knife. - Peel away any wilted leaves from the Brussels sprouts and then cut each on in half.
- Combine butternut squash and Brussels sprouts together in a large roasting pan.
- Add 2 tablespoons (it’s okay to eyeball it) to the vegetable mixture and gently stir coating each vegetable piece with olive oil.
- Sprinkle garlic salt and pepper liberally on vegetables.
- Add 1/2 cup of cooking wine to the vegetables.
- Return to your chicken and pat dry once more to be certain the moisture is gone.
- Tie the legs together, or cut a slit in “Achilles tendon” on one chicken leg and put the other chicken’s “ankle” through the slit. Hahahaha!
***Or go look up on YouTube how to tie chicken legs together without string. - Using your fingers, separate the skin on the chicken breasts away from the meat and place 1 tablespoon of butter over each breast.
***You should use 2 tablespoons total here. - Now dust your whole chicken with the seasoning mixture you put together earlier.
***Press the seasoning into the chicken to make it stick. If you feel like you’re putting too much seasoning on the chicken, then you should probably add a little more. - Place your seasoned chicken directly on top of your vegetables, breast side up.
- Disperse the remaining 6 tablespoons of butter evenly on top of vegetables.
- Place in the oven until a thermometer in the chicken breast reads 170 degrees F.
***Cooking time is approximately 1 hour and 45 minutes. - Let chicken rest for ten minutes before cutting into it and serving.
Roasted Chicken and Vegetables
Ingredients
Ingredients:
- 1 whole chicken about 4lbs, or more
- 1 large butternut squash
- 1 lb Brussels sprouts.
- 2 tablespoons of olive oil
- garlic salt and pepper to taste
- 1/2 cup of cooking white wine
- 8 tablespoons of butter
Chicken Seasoning:
- 3 tablespoons of garlic salt
- 2 tablespoons of onion powder
- 1 tablespoon of black pepper
Instructions
Directions:
-
Preheat your oven to 375 degrees F.
-
Mix together 3 tablespoons of garlic salt, 2 tablespoons of onion powder, and 1 tablespoon of black pepper.
-
Rinse the chicken thoroughly with water and pat dry completely, then let sit while you prepare the vegetables.
-
Peel, spoon out the seeds, and cut up the butternut squash into 1.5-2 inch pieces.
-
Peel away any wilted leaves from the Brussels sprouts and then cut each on in half.
-
Combine butternut squash and Brussels sprouts together in a large roasting pan.
-
Add 2 tablespoons (it's okay to eyeball it) to the vegetable mixture and gently stir coating each vegetable piece with olive oil.
-
Sprinkle garlic salt and pepper liberally on vegetables.
-
Add 1/2 cup of cooking wine to the vegetables.
-
Return to your chicken and pat dry once more to be certain the moisture is gone.
-
Tie the legs together, or cut a slit in "Achilles tendon" on one chicken leg and put the other chicken's "ankle" through the slit. Hahahaha!
-
Using your fingers, separate the skin on the chicken breasts away from the meat and place 1 tablespoon of butter over each breast. *You should use 2 tablespoons total here.
-
Now dust your whole chicken with the seasoning mixture you put together earlier. *Press the seasoning into the chicken to make it stick. If you feel like you're putting too much seasoning on the chicken, then you should probably add a little more.
-
Place your seasoned chicken directly on top of your vegetables, breast side up.
-
Disperse the remaining 6 tablespoons of butter evenly on top of vegetables.
-
Place in the oven until a thermometer in the chicken breast reads 170 degrees F. *Cooking time is approximately 1 hour and 45 minutes.
-
Let chicken rest for ten minutes before cutting into it and serving.
Recipe Notes
***If you skip patting the chicken completely dry, then your chicken will not be as crispy on the outside and therefore the inside will not be as juicy. ***We have a spectacularly sharp potato peeler I use to peel the butternut squash, but not all peelers are equal in quality. If your peeler isn't working, feel free to use an electric knife.
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