This simple chicken recipe is awesome for weekends – its a one pot meal that’s done in about an hour. Serve plain or with biscuits and gravy. Delicious!
Simple Roast Chicken & Veggies
1 whole chicken (3 to 5 lbs.), rinsed and patted dry with paper towel, inside and out
1 yellow onion, quartered
5 – 6 washed potatoes, quartered (peeling optional)
5 – 6 carrots, peeled, cut into large pieces
Optional: celery or mushrooms
1 C. water
1 chicken bouillon cube
2 Tbsp. rosemary or thyme
Salt & pepper to taste
Heat oven to 375 degrees. Fill roasting pan with veggies. Add water and bouillon. Season veggies to taste. Place chicken on top and season to taste. Cook breast side down for 20 min.
Turn over. Season. Cook 20 more min.
Cover. Finish for 20 min.
Cooking time will vary based on size. Check with meat thermometer. Chicken is done at 180 degrees F.
I’d love to know what you think of this recipe! Leave a comment below.
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I’m a terrible cook, so I can’t comment on the recipe itself. But I just wanted to tell you that I love your choice of image for this post.
Thanks, Jeffrey. It is a fun little photo. And the reason I posted this (rather obscure) post was because I had the HARDEST time finding a recipe like this online. So hopefully I can help someone with that. Its taste tested and approved by my whole family.