Savory Roasted Chicken and Veggies

roast chicken and rice
Yields: 8 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 2 Hr Total Time: 2 Hr 15 Mins

You'll love this roast chicken and garden veggie meal. But the best part for me is that it's really 3 meals in one. After the first night of roast chicken, the next day we have chicken sandwiches on homemade sourdough bread. Then I simmer all the bones and skin and leftover veggies under water for about 2 hours. After removing everything but the broth and bits of meat, I return it to a boil and add soy sauce, chopped green onions and egg noodles. Chicken soup and grilled cheese sandwiches are the great finale! Make sure to roast more than you believe you'll need for one meal. . .


0/12 Ingredients
Adjust Servings
  • Seasoning Mix


0/5 Instructions
  • Wash root veggies and spread them on the bottom of a roaster pan. We use small potatoes, no larger than 1.5 inches in diameter.
  • Pat range-fed organic chicken dry and place in roaster, breast up, on top of a layer of washed garden potatoes and carrots. Sprinkle chicken with herbs, trying to coat the entire skin of chicken as well as you can. Some herbs can fall on the root vegetables.
  • Cover and roast in the oven at 375 degrees for about an hour. The time will differ depending on your altitude, the weight of the chicken, and how many chickens you roast. We often roast two or three at a time, and this takes two and a half hours at 7,000 feet altitude. If you are roasting only one chicken, about an hour should be sufficient at most altitudes.
  • *Check between the thickest part of the thigh and the breast with a sharp knife to see if your chicken is done. Juices should run clear, not pink, when the chicken is done. If you grip a chicken leg with a pair of tongs, it should pull away easily.
  • *Root veggies will be soft by now as well. Remove from the oven. When you’re ready to serve, transfer the chicken to a platter and put the root vegetables in a serving bowl. They will be partly covered with a rich herbed broth from the chicken. Save the broth for later use.

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