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Pan-Roast Chicken with Vegetables

Pan-Roast Chicken with Vegetables

Name: Pan-Roast Chicken with Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 5
Cuisine: American
Ingredients: Chicken quarters 3½ pounds; Potatoes 1 pound; Radishes 2 bunches; Scallions 1 bunch; Baby carrots 1 bunch; Fresh dill ¼ cup; Kosher Salt; Ground pepper freshly; Lemon 1 halved; Olive oil 3 tbsp

Oven Roast Chicken with Herbed Vegetables

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45m
Serves 5
Easy
500 °F
(1)

Ingredients

	3½ pounds Chicken quarters skin-on, bone-in
	1 pound Potatoes fingerling or other small
	2 bunches Radishes
	1 bunch Scallions
	1 bunch Baby carrots
	¼ cup Fresh dill chopped
	Kosher Salt to taste
	freshly Ground pepper to taste
	1 halved Lemon halved
	3 tbsp Olive oil extra-virgin

Nutritional information

569

calories

31g

fat

27g

carbohydrates

44g

protein

132mg

cholesterol

655mg

sodium

Cuisine:

American Recipes

Ingredients

3½ pounds Chicken quarters
skin-on, bone-in
1 pound Potatoes
fingerling or other small
2 bunches Radishes
1 bunch Scallions
1 bunch Baby carrots
¼ cup Fresh dill
chopped
Kosher Salt
to taste
freshly Ground pepper
to taste
1 halved Lemon
halved
3 tbsp Olive oil
extra-virgin

Pan-Roast Chicken with Vegetables

This Pan-Roast Chicken with Vegetables is the easiest dinner recipe to follow for a full roast chicken meal with oven roast potatoes and fresh dill herbed vegetables. Using a colorful assortment of vegetables gives this dish an authentic, country-style home cooked type feel that every family knows and loves to enjoy! Prepare your own gravy sauce to drizzle over the top for serving.

To make Pan-Roast Chicken with Vegetables, you will need the following ingredients:

So, how to make Pan-Roast Chicken with Vegetables?

Steps to make Pan-Roast Chicken with Vegetables

1	Preheat oven	5
Preheat the oven to 500 °F.
2	Prepare chicken	5
Rinse the chicken thoroughly and pat dry. Place on a rimmed baking sheet, skin-side down and season with salt, juices from ½ squeezed lemon and 1 tablespoon drizzled olive oil.
3	Cook chicken	15
Roast chicken in the preheated oven for 15 minutes.
4	Prepare vegetables	5
Cut potatoes and radishes in half and the scallions, roughly into ⅔. In a bowl, toss the vegetables in 2 tablespoons of olive oil and season with salt and pepper, to taste.
5	Roast chicken and vegetables	20
After 15 minutes, remove the chicken from the oven surrounding the chicken with the chopped vegetables. Continue to cook in the oven for about 20 more minutes until vegetables are tender and the chicken is golden and cooked right through.
6	Serve
To serve, squeeze remaining juices from the other ½ lemon, over the chicken and vegetables. Garnish with dill and salt to taste.

Sunday roast family dinners have never been easier than with this recipe for Pan-Roast Chicken with Vegetables. Seasoned with lemon juice, salt, ground pepper and dill and roasted to a juicy perfection that your family will love! Share your thoughts with us and tag #cookmerecipes in your own pictures and posts on social media!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.