Roast Chicken & Vegetables Recipe

Name: Roast Chicken & Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken; 2 green zucchini, 1/2-inch slices; 1 medium yellow squash, 1/2-inch slices; 16 ounces baby carrots; 1 1/2 cups Brussels sprouts, sliced lengthwise and stems removed; 2 medium red onions, sliced in large chunks; 4 tablespoons butter, divided; 1 tablespoon dried rosemary; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1/2 teaspoon cayenne; 0.5 (10 1/2 ounce) can low sodium chicken broth; salt & pepper, to taste

Servings: persons

1 whole chicken
2 green zucchini, 1/2-inch slices
1 medium yellow squash, 1/2-inch slices
16 ounces baby carrots
1 1/2 cups Brussels sprouts, sliced lengthwise and stems removed
2 medium red onions, sliced in large chunks
4 tablespoons butter, divided
1 tablespoon dried rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne
0.5 (10 1/2 ounce) can low sodium chicken broth
salt & pepper, to taste

1
Preheat oven to 400u00b0. Place whole chicken in the center of a roasting pan.
2
In a large bowl, combine the sliced zucchini, squash, brussels sprouts, onions and carrots. In a small microwave-safe container, melt 2 tablespoons butter (about 45 seconds to 1 minute). Drizzle melted butter over veggies and sprinkle with generous amounts of salt and pepper. Toss veggies to coat.
3
Gently soften the remaining 2 tablespoons of butter (about 10 to 15 seconds in microwave). With your hands or a pastry brush, coat the chicken with the butter. Once chicken is buttered, evenly sprinkle on the rosemary (crushing with your fingers as you sprinkle), the garlic powder, onion powder, paprika, cayenne and generous amounts of salt and pepper.
4
Place buttered vegetables all around the chicken (it may look like a lot, but trust me, they shrink a bit during cooking). Pour the half can of low-sodium chicken broth evenly over the vegetables, then place the roasting pan on the center rack of preheated oven and cook for 1 hour and 50 minutes to 2 hours. Slice chicken, and serve!

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole chicken, 2 green zucchini, 1/2-inch slices, 1 medium yellow squash, 1/2-inch slices, 16 ounces baby carrots, and more.

Yes, Roast Chicken & Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken & Vegetables

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