Wednesday, December 21, 2011

Oven Roasted Chicken and Veggies

This weeks recipe was super fast and easy to prepare, and everyone at the table really enjoyed it.

Oven Roasted Chicken and Veggies

1 Chicken whole or cut up
1 Bell Pepper
1 Onion
4 - 6 Potatoes
2 Carrots
2 Ribs Celery
Olive Oil
Italian Seasoning Blend *
Lemon Pepper Seasoning
Onion Powder or Dehydrated Onion Flakes
Garlic Powder or Granulated Garlic

Preheat oven to 350 degrees. Chop all the veggies into small to medium cubes (pieces) and place in 13x9 baking dish. Drizzle generously with oil and season liberally with all the spices above except the lemon pepper. If using a whole chicken cut out it's spine using kitchen shears, and flatten it out skin side up on a cutting board by cracking its breast bone. If using cut up chicken  place skin side up on a cutting board.  lube the chicken with oil and sprinkle both sides with all seasoning. Place chicken on top of the veggies and back until the chicken is cooked through and the veggies are fork tender, approximately 45 - 60 minutes

I will make this year round, substituting the veggies with other seasonal produce such as parsnip, zucchini, yellow squash,  tomato, mushrooms, yams or brussel sprouts.

* Check out this awesome hub page on how to make you own Italian seasoning -

Hope you enjoy this as much as we did!

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