Delicious Roasted Chicken With Seasonal Vegetables: A Perfect Weeknight Dinner

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Roasted Lemon Herb Chicken with Root Vegetables

Ingredients:

– 1 whole chicken
– 1 lemon, sliced
– 2 cloves of garlic, minced
– 1 tablespoon of fresh rosemary, chopped
– 1 tablespoon of fresh thyme, chopped
– Salt and pepper to taste
– 2 carrots, peeled and chopped
– 2 parsnips, peeled and chopped
– 1 sweet potato, peeled and chopped
– 1 red onion, sliced
– Olive oil

Steps:

1. Preheat the oven to 375°F.
2. In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
3. Rub the herb mixture all over the chicken, including under the skin.
4. Stuff the cavity of the chicken with lemon slices.
5. In a large roasting pan, toss the chopped vegetables with olive oil, salt, and pepper.
6. Place the chicken on top of the vegetables in the roasting pan.
7. Roast in the oven for 1-1.5 hours, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8. Let the chicken rest for 10 minutes before carving.
9. Serve the roasted lemon herb chicken with the roasted root vegetables.

Spicy Honey Garlic Roasted Chicken with Brussels Sprouts

Ingredients:

Roast Chicken With Vegetables and Potatoes
Roast Chicken With Vegetables and Potatoes

– 1 whole chicken
– 1/4 cup of honey
– 2 tablespoons of soy sauce
– 2 cloves of garlic, minced
– 1 tablespoon of Sriracha
– Salt and pepper to taste
– 1 pound of Brussels sprouts, trimmed and halved
– Olive oil

Steps:

1. Preheat the oven to 400°F.
2. In a small bowl, mix together the honey, soy sauce, minced garlic, Sriracha, salt, and pepper.
3. Rub the honey garlic mixture all over the chicken.
4. In a separate bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
5. Place the chicken in a roasting pan and surround it with the Brussels sprouts.
6. Roast in the oven for 1-1.5 hours, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are crispy.
7. Let the chicken rest for 10 minutes before carving.
8. Serve the spicy honey garlic roasted chicken with the roasted Brussels sprouts.

Curry Roasted Chicken with Coconut Curry Vegetables

Ingredients:

– 1 whole chicken
– 2 tablespoons of curry powder
– 1 can of coconut milk
– 1 tablespoon of fish sauce
– 1 tablespoon of soy sauce
– Salt and pepper to taste
– 1 red bell pepper, sliced
– 1 zucchini, sliced
– 1 yellow squash, sliced
– 1 onion, sliced
– Olive oil

Steps:

1. Preheat the oven to 400°F.
2. In a small bowl, mix together the curry powder, coconut milk, fish sauce, soy sauce, salt, and pepper.
3. Rub the curry mixture all over the chicken.
4. In a large roasting pan, toss the sliced vegetables with olive oil, salt, and pepper.
5. Place the chicken on top of the vegetables in the roasting pan.
6. Roast in the oven for 1-1.5 hours, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7. Let the chicken rest for 10 minutes before carving.
8. Serve the curry roasted chicken with the coconut curry vegetables.