Roasted Chicken And Vegetables Recipe

Name: Roasted Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3-pound) broiler-fryer, skinned; 1 teaspoon olive oil; Vegetable cooking spray; 12 small round red potatoes; 2 cups thinly sliced leeks; 1 cup Sugar Snap peas, trimmed; 6 small squash, cut into 1-inch-thick slices; 6 small zucchini cut into 1-inch-thick slices; 3 heads Belgian endive, sliced lengthwise; 1 cup canned low-sodium chicken broth, undiluted; 1/4 cup dry white wine; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon minced fresh thyme; 3 tablespoons all-purpose flour; 1/4 cup water; Fresh thyme (optional)

Servings: persons

1 (3-pound) broiler-fryer, skinned
1 teaspoon olive oil
Vegetable cooking spray
12 small round red potatoes
2 cups thinly sliced leeks
1 cup Sugar Snap peas, trimmed
6 small squash, cut into 1-inch-thick slices
6 small zucchini cut into 1-inch-thick slices
3 heads Belgian endive, sliced lengthwise
1 cup canned low-sodium chicken broth, undiluted
1/4 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced fresh thyme
3 tablespoons all-purpose flour
1/4 cup water
Fresh thyme (optional)

1
Trim fat from chicken. Remove giblets and neck from chicken; reserve for another use. Rinse chicken under cold water; pat dry. Brush chicken with olive oil. Place chicken, breast side up, on a rack in a large roasting pan coated with cooking spray. Insert meat thermometer in meaty part of thigh, making sure it does not touch the bone.
2
Add potatoes to roasting pan. Bake, uncovered, at 350u00b0 for 1 hour. Add leeks and next 4 ingredients to roasting pan. Combine broth and next 4 ingredients; pour over chicken and vegetables. Bake 45 additional minutes or until meat thermometer registers 185u00b0, basting occasionally with pan juices.
3
Transfer chicken and vegetables to a serving platter; keep warm. Pour pan juices through a wire-mesh strainer into a small saucepan, discarding solids. Combine flour and water, stirring until smooth; stir into pan juices. Cook over medium-high heat, stirring constantly, until thickened. Serve sauce with chicken and vegetables. Garnish with fresh thyme, if desired.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 (3-pound) broiler-fryer, skinned, 1 teaspoon olive oil, Vegetable cooking spray, 12 small round red potatoes, and more.

Yes, Roasted Chicken And 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.

That's it — enjoy your meal!

Roasted Chicken And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions