one pot essentials: roasted chicken & veggies

Name: One Pot Essentials: Roasted Chicken & Veggies
Prep time: 10 min
Cook time: 1 h 30 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 2 1/2 tablespoon(s) olive oil, extra virgin variety; 2 - 3 medium potatoes, i used russet, but other varieties will be fine; 3 - 4 clove(s) garlic, peeled and chopped; additional veggies, more on this later; 2 tablespoon(s) sweet butter, unsalted; 1/2 cup(s) chicken stock, not broth; 3 - 4 pound(s) whole chicken, giblets removed; 2 medium lemon, cut into wedges; salt, kosher variety, to taste; black pepper, freshly ground, to taste; dried oregano, to taste; dried thyme, to taste

28 Pinches 15 Photos

Andy Anderson !

Wichita, KS

Updated on Apr 29, 2020

This is an easy/peasy, throw-together recipe that is a snap to assemble, and tastes wonderful. Added bonus… As it is cooking away, the aromas that flood the house are heavenly. The good news is that if you have a chicken, you probably have everything else you need, because the veggies you add are whatever you have on hand. So, you ready… Let’s get into the kitchen.

Rate

prep time 10 Min

cook time 1 Hr 30 Min

method Bake

yield Several

Ingredients

PLAN/PURCHASE
2 1/2 tablespoons olive oil, extra virgin variety
2 - 3 medium potatoes, i used russet, but other varieties will be fine
3 - 4 cloves garlic, peeled and chopped
additional veggies, more on this later
2 tablespoons sweet butter, unsalted
1/2 cup chicken stock, not broth
3 - 4 pounds whole chicken, giblets removed
2 medium lemon, cut into wedges
salt, kosher variety, to taste
black pepper, freshly ground, to taste
dried oregano, to taste
dried thyme, to taste

How To Make one pot essentials: roasted chicken & veggies

Step 1

PREP/PREPARE

Step 2

You will need a lidded, ovenproof pot large enough to hold all of the ingredients.
Step 3

I am recommending some potatoes and garlic; the other veggies are up to you. In my case I threw in some cabbage, celery, and carrots.
Step 4

If you do not have any chicken stock, no worries, just use water, or some chicken broth.
Step 5

After the chicken is carved up, do not throw away those bones… Freeze them, and use to make a yummy chicken stock. In the times we are experiencing, I do not like to waste anything.
Step 6

Gather your ingredients (mise en place).
Step 7

Place a rack in the lower position and preheat the oven to 375f (190c).
Step 8

Add two tablespoons of the olive oil to your pot, chuck in the veggies. Take one of the tablespoons of butter, cut it into 4 cubes, and toss it in with the veggies. Sprinkle with the dry spices, to taste, and then pour in the chicken stock.
Step 9

Sprinkle a bit of salt and pepper to the cavity of the bird, and add the lemon wedges, then take the remaining tablespoon of butter, cut it in half, slide it under the breasts of the chicken, and place it on top of the veggies.
Step 10

It does not matter if they stick up like lumps, they will melt, in the hot oven, and baste the chicken in yummy butter.
Step 11

Rub the remaining olive oil over the bird, and sprinkle with some of the dry spices.
Step 12

Place, covered, in the preheated oven, for 1 hour.
Step 13

Lower the heat to 365f (185c), uncover the pot, and cook an additional 30 minutes.
Step 14

To make sure the bird is completely cooked, an instant-read thermometer inserted into the thick part of the thigh, should read 165f (75c).
Step 15

Allow the bird to rest 15 minutes before carving.
Step 16

PLATE/PRESENT
Step 17

Serve up with veggies, and maybe a nice chardonnay. Enjoy.
Step 18

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes