Weeknight Roasted Chicken & Veggies

This recipe is part of my "I'm only human" recipe collection as it's easy enough to make on a weeknight. Use frozen vegetables like sweet potato and broccoli (or whatever you have on hand!) to minimize prep work. Be sure to use a chicken around 3.5 pounds so it cooks quickly.

10 minutes

1 hour and 15 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	963
Fat:	63 g
Carbohydrates:	27 g
Protein:	74 g
Calculated per serving.

by Eat Something Delicious

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View other recipes by Eat Something Delicious

Serves: 4

Ingredients

1 lb 1 lb 1 lb Sweet Potato, frozen and cubed, or sub another starchy vegetable
2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin, divided
0.875 tsp 0.875 tsp 0.875 tsp Salt, divided
2.75 tsp 2.75 tsp 2.75 tsp Primal Palate Garlic & Herb Seasoning, divided, or sub your favorite seasoning blend
1 lb 1 lb 1 lb Broccoli, florets, or sub other vegetable
3.5 lb 3.5 lb 3.5 lb Chicken, Whole

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425°F.
Toss sweet potatoes in 1 Tbsp olive oil with about 1/4 tsp salt and 1/2 tsp seasoning blend (or just season to taste!). Place in the bottom of a roasting pan.
Season the broccoli with about 1/8 tsp salt and 1/4 tsp of the seasoning blend (once again, you can just season to taste if you like). Add this to the roasting pan with the sweet potatoes.
Rinse the chicken, if desired, and pat dry with a paper towel. Rub the skin with 1 Tbsp olive oil and about 1/2 tsp salt and 2 tsp seasoning blend.
Secure the legs and wings to the chicken with kitchen twine and place in the middle of the roasting dish. Breast-up, breast-down... I know everyone argues about that so I'll leave it up to you. I did mine breast-up so if you do-breast down, it may cook differently. You may want to scoot the vegetables out from under the chicken to around the edges of the pan.
Cover the roasting pan with foil and bake for 45 minutes. This prevents the spices from burning. After 45 minutes, remove the foil and continue baking until the temperature of the chicken reaches 165°F. You can check for doneness by inserting a meat thermometer into the meatiest part of the inner thigh but make sure it's not touching bone. It will likely take another 20-30 minutes to fully cook after removing the foil.