Roasted Chicken With Veggies  

Posted by Sarah in , ,


This recipe was inspired by Cast-Iron Darling. This is a one pan dish, with fair amount of prep but little to clean up!


Prep Time: 30 minutes
Cook Time: 60-90 minutes

  • 1 whole chicken
  • 2 tsp poultry seasoning
  • 1 tsp ground thyme
  • 1/8 tsp nutmeg
  • 2-3 Tbs olive oil
Rinse chicken and pat dry with paper towels.
Combine the spices and rub under the chicken's skin.
Heat oil in cast iron dutch oven over medium heat.
Place chicken breast-side down in oil, brown 3-4 minutes.
Remove from heat.


  • 1 summer squash (zucchini) sliced 3/4 inch thick
  • 1 red onion, cut into wedges
  • 3-4 small red potatoes, halved
  • 3-4 whole carrots, halved lengthwise
  • 6-7 whole garlic cloves, peeled

Cut veggies as stated above, put into dutch oven with chicken. If the veggies are above the chicken, they will retain a crisper texture.

  • 2 Tbs honey
  • 1 Tbs lemon juice
Mix together, brush over the chicken and the vegetables.

  • 2 tsp rosemary leaves
  • 2 tsp thyme leaves
  • 1 tsp poultry seasoning
Sprinkle over chicken and vegetables.

  • 1 lemon, quartered, seeds removed
Gently squeeze lemon over the chicken and vegetables. Add lemon quarters into the dutch oven.

Cover and bake at 425 F for 15 minutes. Uncover and continue to bake 45-75 minutes, or until chicken is done. Bast the chicken several times while baking. **Cooking times vary depending on size of chicken**

Transfer chicken and vegetables to serving platter. Lightly thicken the drippings for a wonderful gravy/sauce!

This entry was posted on Monday, May 31, 2010 at Monday, May 31, 2010 and is filed under , , . You can follow any responses to this entry through the comments feed .

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