Roasted Chicken and Vegetables: Easy Weeknight Dinner Delight
A delicious and easy recipe for roasted chicken and vegetables, perfect for a weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 whole chicken
- 2 cups potatoes, diced
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the diced potatoes, sliced carrots, and broccoli florets with olive oil, salt, pepper, and garlic powder.
- Place the chicken in a roasting pan and surround it with the vegetable mixture.
- Roast in the preheated oven for about 1 hour, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- Let rest for 10 minutes before carving and serving.
Notes
- For extra flavor, marinate the chicken in your favorite spices for a few hours before cooking.
- You can substitute any seasonal vegetables.
Nutrition
- Serving Size: 1/4 of chicken and vegetables
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Roasted Chicken and Vegetables