But I gave them this command: Obey me, and I will be your God and you will be my people. Walk in all the ways I command you, that it may go well with you.
Jeremiah 7: 23
So… I don’t like Pot Roast, there I said it! Phew. I don’t think I have ever had a Roast that wasn’t dry and tasteless.
And believe me I have tried cooking roast many times – my husband is a fan. I have tried roasting it in the oven, cooking it in a crock pot, searing it. I have done some intense googling people, with no luck. (P.S. If anyone knows the secret to a delicious, juicy – flavorful recipe, PLEASE let me know.) This bothers me, I pride myself on taking foods I have eaten in the past that were mediocre and rehabilitating to their true glory – OK, maybe this just got a little intense for a Roast, I apologize.
I say all of that to lead to this, Roasted Chicken with Potatoes, Green beans and Carrots, this my friends is NOT dry, it is NOT flavorless, it is scrumptious. By placing the veggies underneath the chicken, they receive all of the broth that drips from the chicken – also, use whatever veggies that strike your fancy. I personally love making this with only potatoes and onions. The potatoes pick up a great flavor from the chicken, butter, and seasoning mix. It is like a grown up happy meal. This has become one of my favorite comfort meals recently.This meal pairs very well with a salad and some bread to slop up the leftover sauce. It actually comes together very quickly, then can be placed in the oven and forgotten about for the next hour or so. It feeds a nice size group. Maybe, this would be a nice recipe to fix and invite those friends over that you haven’t seen for awhile, or those neighbors you keep meaning to invite for dinner, or most importantly just to get all your fam around the table for some gabbing about their week. Just a thought – no pressure. 🙂
I almost forgot – croutons… homemade croutons. These are super easy folks, like easy enough they don’t even get their own post easy – poor croutons. I will post the recipe at the bottom. But just know these are simple to make, and so much for flavorful than what you buy at the store. It kicks up any salad you make a notch.
Roasted Chicken with Potatoes, Green Beans and Carrots
Preheat oven 450 degrees F Total cooking time 1 hour 30 minutes
Servings : 10
- 3-4 lb whole chicken
- 4 Russet potatoes
- 1 cup green beans
- 1/2 cup carrots
- 1/2 cup onion
- 1 lemon – cut into sections
- 1 head garlic – peeled
- 3 tablespoons butter
- 1 tablespoon Kosher salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 2 teaspoons thyme
- 1 teaspoon onion powder
- 1/2 teaspoon sage
Preheat oven to 450 F. Cut up potatoes into 1 inch cubes – approximately. Roughly chop onion, green beans and carrots. Place all veggies into the bottom of dutch oven.
Cut up lemon into at least 8 sections. Peel and crush garlic cloves. Mix Kosher salt through sage into small bowl. Have the butter cut up into 5-6 pieces. Dry chicken inside and out (make sure no giblets are inside of the chicken).
Rub one of the pieces of butter on the outside of the skin. Stuff a couple of those pieces of butter underneath the skin, next to the chicken breast. Take the salt rub and rub all over the chicken, it is OK if there is some left. Whatever seasoning mix is left sprinkle over the top of veggies in Dutch oven. And place rest of butter on top of vegetables as well. Now place chicken on top of vegetables. Place lemon and garlic inside of chicken.
Place lid on Dutch oven and place into oven on 2nd spot from the bottom. Cook for 1 hour and 10 minutes. Meat thermometer should read 165 degrees F at thickest portion of meat, without touching bone.
Once chicken is cooked, remove it from the Dutch oven, and place veggies back in oven without the lid for an additional 15-20 minutes.
Preheat oven 450 degrees F Total cooking time 15 minutes
Servings : 10
- 5 slices of white bread (any bread would work great)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon sage
- 1/3 cup olive oil
- 1/4 cup grated parmesan cheese
Cut up bread into bite size chunks. Mix salt through sage into a small bowl, set aside. Place bread chunks into a medium size mixing bowl. Pour oil on bread, stir bread until evenly covered with oil. Spread seasoning onto bread. Mix well. Sprinkle parmesan cheese over bread. Mix well.
Place bread on a cookie sheet. Spread it out evenly on pan. Place into oven for 7-8 minutes. Flip croutons over and cook for another five minutes, until croutons are golden brown. Notice now, how delicious your house smells.
Let croutons cool down, and then place onto favorite salad.
Nutrition information for Nutrition information for
Homemade Croutons Roasted Chicken and veggies