Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
Pre-heat the oven to 375 degrees
Cleaning chicken:
Begin by removing the chicken giblets and neck. Next, rinse the inside and outside of the chicken.
1 roasting chicken
Check the chicken for excess fat and feathers and remove if needed. Next, dry the chicken with paper towels.
1 roasting chicken
Preparing the Chicken:
Place the cut up potatoes, carrots, and onions into the bottom of a roasting pan.
2 medium sweet onions, 6 medium carrots, 6 medium potatoes
Season with salt and pepper to taste, then, drizzle with ¼ cup of extra virgin olive oil, mix well, and then spread the vegetable out evenly.
½ cup extra virgin olive oil, 1 tsp. salt, 1 tsp. ground black pepper
Next place the roasting rack into the pan and place the chicken, breast side up, onto the roasting rack. (Alternatively, place the chicken directly onto the vegetables in the center of the roasting pan).
Next, season the chicken liberally with salt, pepper, oregano, onion powder, garlic powered, and paprika.
1 tsp. salt, 1 tsp. ground black pepper, 1 tsp. oregano, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. paprika
Rub the seasoning into the chicken then drizzle with the remaining ¼ cup of extra virgin olive oil. Rub the oil into the seasoning.
Cooking the Chicken:
Place the roasting pan into the oven and bake at 375 for about 1 ½ hours, or until the juices are clear when you cut into the leg or thigh of the chicken. As needed, add the water to the bottom of the roasting pan if the vegetables are dry.
Additionally, ensure the internal temperature of the chicken is 165 degrees. You can check the breast, leg, thigh, and center of the chicken.
Remove the roasting pan from the oven, cover the chicken with aluminum foil, and let the chicken rest for 20 minutes before serving.
To Serve:
After allowing the chicken to cool, cut the chicken into pieces and plate with the roasted vegetables.
Notes
Invent Your Recipe: In this recipe I am choosing to place vegetables on the bottom of the roasting pan to take advantage of the space and the juices from the chicken. You can also choose to roast the chicken on its own. For the vegetables, root vegetables are a great choice to pair with the chicken because they require a longer time to roast, which works well with the cooking time of the chicken. You could use asparagus, winter squash, beets, turnips, radishes, or Brussel sprouts as well.If you would like to use softer vegetables, such as summer squash, eggplant, or tomatoes, I would recommend you add them to the roasting pan mid-way through the cooking process. This way the vegetables with roast perfectly, and not become overcooked and burnt.