For some, the idea of roasting a chicken seems overwhelming. Roasted chicken is actually quite easy to prepare and cook. When cooked with vegetables in one dish it makes a simple and elegant meal. This recipe is an affordable and easy way to make an oven roasted chicken dinner.
Oven Roasted Chicken Recipe
Ingredients:
- 6 medium split chicken breasts* with skin on
- 3 Tbs salted butter
- 4 Tbs chopped fresh** rosemary
- 2 Tbs fresh thyme
- 1 Tbs chopped fresh sage
- kosher salt to taste
- fresh cracked pepper to taste
- 1 pound red new potatoes
- 1 pound baby carrots
- 2 medium red onions cut into wedges
* Thighs, drumsticks or a combination can also be used.
** Dried herbs can be substituted. If using dried herbs reduce the amounts by half and rub the spices in hand before applying to the chicken to release the flavors.
Method:
- Preheat oven to 425°.
- Rinse and pat chicken dry with a paper towel.
- Spray a large roasting pan with vegetable spray.
- Place chicken, skin side up, in the roasting pan, allowing space to place the vegetables inbetween.
- Season each chicken breast with salt and pepper to taste. Season with approximately ½ teaspoon of rosemary and thyme and ¼ teaspoon of sage. To remove the rosemary and thyme from the stems, simply run a finger and thumb down the stem in the opposite direction. The leaves of the thyme are petite and do not require chopping.
- Top each breast with ½ tablespoon of butter. The butter will help create a nice brown roasted color and crispness to the chicken.
- Prepare the vegetables. Wash, dry and cut into 1” pieces. The vegetables should all be about the same size to ensure even cooking. In a separate bowl, toss the vegetables with olive oil, salt, pepper and an additional 2 tablespoons of rosemary. Coat well.
- Place the vegetables evenly throughout the roasting pan in the spaces where there is no chicken. It is okay for the vegetables to touch the chicken but try not to place them directly on the chicken. This will prevent the chicken and the vegetables from acquiring a crisp, oven roasted taste and texture. For a well rounded taste and presentation, try to place the vegetables evenly throughout, distributing the different colored vegetables uniformly.
- Cook for 35-45 minutes, or until a thermometer inserted in the deepest part of the breast reads 165°, as per USDA guidelines, turning the vegetables once halfway through cooking.
- Remove from oven and let sit, covered for 10 minutes to allow the meat’s juices to redistribute.
This dish can go straight to the table in its original pan. For a more formal approach, plate chicken breasts in the center of a platter and distribute vegetables around the outside of the chicken. Top with a sprig of rosemary and serve.
Christin Aitchison - Christin is a freelance writer who has targeted the children's market for the past five years. Her publishing credits include Highlights ...
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