Ingredients for Roast Chicken And Veggies
- Red Potatoes
- Bell Pepper
- 1 large onion, quartered
- Fresh Mushrooms
- 1/4 cup olive oil
- Basil
- Thyme
- 1 tsp salt
- 1/2 tsp black pepper
- Garlic
- 3-4 lb whole chicken
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How to Make Roast Chicken And Veggies
- Preheat oven to 375°F (190°C).
- In a 9x13 inch baking pan, combine 1.5 lbs small potatoes (halved), 1 bell pepper (chopped), 1 large onion (quartered), and 8 oz cremini mushrooms.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp dried herbs (Italian mix), 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, and 1/2 tsp garlic powder.
- Pour half of the oil mixture over the vegetables and toss to coat evenly.
- Place a 3-4 lb whole chicken on top of the vegetables.
- Brush the chicken generously with the remaining oil mixture.
- Roast for 45 minutes, then baste the chicken and vegetables with pan juices. Continue roasting for another 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
- Let rest for 10 minutes before carving and serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
26g
Fat
62g
Carbs
20g
