Rapidly Roasted Herb Crusted Chicken and Vegetables
Rapidly Roasted Herb Crusted Chicken and Vegetables could be just the gluten free, dairy free, and whole 30 recipe you've been looking for. One portion of this dish contains roughly 34g of protein, 25g of fat, and a total of 499 calories. This recipe serves 6. For $1.51 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of poultry seasoning, onion, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. Only a few people made this recipe, and 9 would say it hit the spot. It works best as a main course, and is done in around 55 minutes. It is brought to you by Premeditated Left Over. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is tremendous. If you like this recipe, you might also like recipes such as Herb-Roasted Chicken and Vegetables, Easy Herb-Roasted Chicken & Vegetables, and Lemon-Herb Chicken With Roasted Vegetables and Walnuts.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
6 large carrots, peeled and and roughly cut ( or several handfuls of baby carrots)
1 4 – 6 pound chicken
1 teaspoon garlic powder
1 tablespoon olive oil
1 medium onion, quartered
1 teaspoon onion powder
½ teaspoon paprika
¼teaspoon pepper
6 –8 medium potatoes, washed and quartered
2 teaspoons poultry seasoning
½ teaspoon salt
Equipment:
oven
roasting pan
frying pan
Cooking instruction summary:
Preheat oven to 500 degrees and place rack on the lowest level in the oven.Place chicken in a large roasting pan. Rub or brush the chicken with olive oil. Sprinkle garlic powder, onion powder, paprika, salt, pepper, and poultry seasoning on the chicken.Place in oven and roast for 15 minutes.Remove from oven, turn chicken upside down, surround with onion, potatoes, and carrots. Coat the vegetables with the fat that is in the bottom of the pan, then sprinkle the remaining spices over the chicken and vegetables.Roast for 20 minutes. Remove from the oven, flip the chicken so it is once again right side up and roast for another 25 minutes or until the juices run clear and the vegetables are fork tender.
Step by step:
1. Preheat oven to 500 degrees and place rack on the lowest level in the oven.
2. Place chicken in a large roasting pan. Rub or brush the chicken with olive oil. Sprinkle garlic powder, onion powder, paprika, salt, pepper, and poultry seasoning on the chicken.
3. Place in oven and roast for 15 minutes.
4. Remove from oven, turn chicken upside down, surround with onion, potatoes, and carrots. Coat the vegetables with the fat that is in the bottom of the pan, then sprinkle the remaining spices over the chicken and vegetables.Roast for 20 minutes.
5. Remove from the oven, flip the chicken so it is once again right side up and roast for another 25 minutes or until the juices run clear and the vegetables are fork tender.
Nutrition Information:
covered percent of daily need
