This easy chicken recipe with crispy skin and succulent meat roasted on top of vegetables is truly a one dish wonder! Yielding plenty of leftovers, it’s a great time-saver for quick weeknight meals with many variations. With 30 grams of protein per 3.5 ounces, this metabolism-boosting food is also a good source of tryptophan, niacin, selenium, vitamin B6, phosphorous and choline. For more nutritional benefits, particularly higher vitamins and omega-3s, select pastured chickens fed outside grass, shrubs and bugs.
Roasted Chicken with Carrots, Cauliflower and Mushrooms
4 carrots, peeled, cut into 2-inch pieces (or 1 pound bag of baby carrots)
1 head cauliflower, cut into bite-size pieces (or 1 pound bag of cauliflower florets)
1 cup mushrooms
6 scallions, sliced into 2 inch pieces
1 whole chicken (about 4 1/2 pounds)
2 tablespoons unsalted butter
1 teaspoon sea salt
2 teaspoons dried rosemary (optional)
- Preheat oven to 375 degrees. Layer carrots, cauliflower, mushrooms and scallions. Pat the chicken dry thoroughly with paper towels, then add on top of veggies. This elevates the chicken so the chicken can brown while the vegetables braise. Lift the chicken skin, add 1 tablespoon of butter to each breast. Lather the skin with sea salt and rosemary.
- Roast for 1 hour in a large (13 x 9 inch) baking dish. Using wet paper towels, flip the chicken by the legs so the breast side is face down. Roast for another 20 minutes. Remove from the oven. Place chicken on a carving board, cover loosely with foil and let rest for at least 20 minutes before carving.
- Serve with vegetables and pan juices. Taste and adjust seasoning before serving.
- Use the leftover chicken bones to make a nourishing homemade chicken stock!
How To Check Doneness
- The chicken is done when the internal temperature reaches 160 degrees for the breast meat and 165 degrees for the thigh meat. Also check by wiggling the leg. If the leg separates easily from the body, then it’s finished cooking. Note: the chicken will continue to cook outside the oven.
For extremely tender chicken, brine overnight by soaking the chicken in cold, salted water (1/4 cup salt + enough water to just cover the chicken) for 8-12 hours in the fridge. Drain and dry thoroughly before use.
The best way to get quality chicken is to talk directly to the farmer and ask him/her what the chicken ate, where it was raised and how it was treated. When buying rotisserie chicken, look for an organic bird with minimal ingredients added. Avoid ingredients that look like they’re from a chemistry book!
Best: pastured, organic, hormone & antibiotic-free
Better: vegetarian-feed, organic, hormone & antibiotic-free
Avoid: conventional feed-lot diet, non-organic, hormones, antibiotics & additives
- Swap the veggies above for any that you enjoy, such as sliced zucchini and peppers or sliced cabbage.
- Add garlic cloves if desired.
- Strike while your oven is hot by adding sweet potatoes and winter squash.
Enjoy the following combinations with leftover chicken:
- Cheesy chicken and black bean enchiladas
- Braised bacon apple cabbage & mashed sweet potatoes
- Broiled asparagus with sliced portobello mushrooms
- Sautéed stir fry veggies, fresh ginger, Tamari & basil
- Spaghetti squash with mozzarella & tomato sauce
- Mung bean fettuccine with raw milk Parmesan & butter
- Gluten-free penne pasta with broccolini & mushrooms
- Gluten-free Mediterranean pizza with olive oil, mozzarella, goat cheese & veggies
- Tuscan kale salad with Parmesan & walnuts
- Spinach salad with avocado & grapefruit/orange
- Mixed greens salad with strawberries, pecans & balsamic vinaigrette
- Greek salad with olives, feta, tomatoes, cucumber & red onion
- Club lettuce wrap with bacon, tomato, alfalfa sprouts & avocado ranch
- Thai chicken wraps with ginger, shredded carrots & mung beans
- Organic corn tacos with lettuce, tomato salsa & guacamole
- Baked coconut curry with cauliflower