Sep 19, 2017

Baked Chicken over Fresh Vegetables

Who loves baked/roasted chicken?  Who loves roasted fresh vegetables?  I for one.  Can you just smell the aromas coming out of the kitchen?  This is a quick and easy way to have both!  

Start with a really good chicken.  I use Springer Mountain Farms whole chickens (no they don't sponsor me) because they are tender and tasty.  It doesn't hurt that they grow them in a better manner. I use a fairly small one because they are the most tender, and that size 3-4 pounds will cook (hopefully) when the vegetables are tender and ready.

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Leave your chicken out on the counter for at least one hour to warm up a little.  this will help with the taste.
Preheat your oven 375 degrees
Prepare your fresh vegetables that you have on hand.  Cut in 2 inch chunks for best roasting with the chicken

This Day in early Summer I used

1- 3-4 Lb. Chicken the smaller the better for this recipe.

1 stick real butter (optional) placed in the seasoned cavity of the chicken.
or drizzle a good olive oil over chicken
or nothing at all just season the chicken inside and out

Fresh, Organic, Homegrown Vegetables if possible

Yellow Squash
Zucchini Squash
Large Organic Carrots
Large Potatoes quartered
Yellow, White and Vidalia Type Onions
Crisp Celery
6 Fresh Large whole Garlic Cloves -Throw them around in the pan of vegetables.

** Cut all vegetables into huge 2 inch pieces.  Fill the pan with as many as it will hold, making sure the rack will sit on top flat for baking chicken. Drizzle a little olive oil over the vegetables and give them a good stir.

Seasonings of your choice

I used plenty of Paprika, Sea Salt and Black Pepper with a little Krazy Jane's Mixed Up Salt on the chicken as well as the vegetables.

9 1/2 x 13 inch baking pan lined with aluminum foil
Rack to fit over the pan you are using.
I have one with feet that I place over mine.

Prepare Vegetables as noted ** above and season chicken.  Place chicken on rack above vegetables. Place in oven.  Cook checking in 30 minutes or so.  If you have to carefully stir vegetables, if not do not touch.  Continue cooking until chicken in completely cooked. Temp should be 165 degrees inserted into the thickest part of the thigh being sure not to touch bone.

Remove from oven rest for 10 minutes, remove chicken to platter or cutting board and slice.  Serve immediately.

Oh my the wonderful flavor of these!

White and dark meat equally as tender and juicy!
Vegetables roasted to an excellent texture!

I cooked this one pan meal in early summer, but can tell you this; I still taste the deliciousness of it!
Keep check on yours while baking to make sure the vegetables don't overcook.
Remove chicken if needed for further cooking.
I hope yours is as delicious as ours was.

Simple yet delicious meals!

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