This is a very easy and fast roasted chicken that can be done in the oven. Simple and delicious, and can make a large quantity for leftovers to freeze. I will post a picture the next time I make this chicken!
Cook Time:
- In the oven – 30-45 minutes
Ingredients:
1 Young chicken, cut into pieces OR
2 chicken breasts, bone-in and skin on
2 chicken thighs
4-6 chicken drumsticks
1 lb baby carrots
2 lbs red potatoes, cut into large 2″ chunks (*do not cut into small chunks or they will cook too quickly and burn)
olive oil, salt and pepper
For the chicken rub:
2 tbsp olive oil
2 tsp paprika
1 tsp garlic powder
1 tsp salt
1 tsp dried thyme
1 tsp dried basil
1 tsp pepper
Instructions:
Preheat oven to 350°. Get an extra large cookie sheet and cover with foil. Lightly spray or grease the foil. Mix the rub ingredients in a small bowl and set aside. Mix and arrange the carrots and potatoes in a single layer on the cookie sheet. Drizzle lightly with olive oil and lightly sprinkle with salt and pepper – the chicken will season the vegetables as it cooks so do not overdo this step. Use hands to toss the vegetables, and then rearrange into a single layer. Arrange the chicken pieces directly on top of the vegetables, putting the white meat on the inside and the dark meat on the outside. Typically I will put the breasts in the middle, then the thighs and finally the drumsticks on the outside. With gloved hands, coat each chicken piece with the rub on all sides and arrange back on the cookie sheet, meaty side up. Place in the oven, uncovered, for 30-45 minutes. Average time is about 45 minutes, but check after 30 if your oven tends to run hot. When the potatoes are soft and the chicken reads at least 165°, remove from the oven and let rest on the stove top for 10-15 minutes to allow the juices to reabsorb to the chicken. Remove the chicken pieces and give the vegetables a quick toss before serving. Also great for next day and freezes well. Also works to puree into delicious baby food!
