Deconstructed One-Pot Roasted Chicken with Vegetables

I just discovered that I prefer to roast a chicken after it’s been cut up by someone else other than me. Why? It’s just easier. Roast the vegetables together with the chicken.

Roast Fryer with Vegetables in one pan.

Ingredients:

  • 1 Fryer
  • Salt and Pepper
  • Brussel Sprouts
  • Carrots, cleaned and sliced in half
  • Potatoes, rinsed and sliced into large chunks
  • Fennel, cut into chunks
  • Garlic Cloves, peeled and left whole

 

Put all in a roasting pan or a paella dish. Brush or rub with oil (I used coconut oil) , salt and pepper and herbs.

 

Roast at 400 for 65-80 minutes depending upon how crispy and done you prefer your chicken and vegetables. This is now a go-to, one-pot dish in the Gibbs household. So easy and delicious. 

No need to roast a chicken whole.

No need to roast a chicken whole.

 

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