A roasted chicken is a classic dinner-party dish that serves as the main entrée and the centerpiece of the table–at least until it’s gone! Try my Roasted Chicken with Vegetables recipe; servings will go quick as the meat stays moist and savory from cooking in my halogen oven that helps combine the nutty flavor of grape seed oil with the subtle sweetness of baked carrots and green beans. Knocking out your vegetable, starch, and entrée all in one go means the only thing left to worry about is ‘where’s the wine?’
Ingredients
For the Chicken:
1 3-4 pound Whole Chicken
¼ cup Grape seed oil
½ teaspoon kosher salt
½ teaspoon coarse black pepper
Non-stick cooking spray
For the Vegetables:
8 Boiler onions, peeled or 1 large red onion peeled, halved and quartered
¼ pound fresh green beans
1 pound small red bliss potatoes
1 pound fingerling potatoes
4 whole carrot peeled and sliced, or ¼ pound petite carrots
1 tablespoon grape seed oil
½ teaspoon kosher salt
¼ teaspoon coarse black pepper
Directions
- Rinse the chicken inside and out and dry with paper towel.
- Rub chicken with Grape seed oil and sprinkle with salt and pepper.
- Spray the bottom rack of the halogen oven with cooking spray and place the chicken in the oven breast-side down. Set the temperature for the oven at 350 degrees and set the timer for 30 minutes.
- While the chicken is cooking prepare place the onions, green beans, potatoes, and carrots in a mixing bowl. Coat in grape seed oil and season with salt and pepper.
- Remove the lid from the halogen oven, and flip the chicken over so it is in the oven breast side up. Add the vegetables around the chicken and cook for an additional 30-40 minutes or until the internal temperature of the chicken breast reads 165 degrees.
There are many Robert Irvine products available that will make your prep work a breeze and give you new ideas for dinner recipes.
How would you make this recipe your own?