(800) 786-1730 [email protected]

Roasted Chicken with Vegetables

When the temperature drops in the fall, hearty meals like roasted veggies and lean meats are the perfect way to satisfy our stomachs. This month, lean meats are a Foods of the Month! In this recipe, we use a whole chicken; choose the breast of the chicken for the leanest meat possible and be sure to remove the skin before you eat it.Roasting chicken and vegetables is a super easy way to make a quick dinner. This tasty recipe only takes about 20 minutes of preparation time, so you don’t have to spend all evening in the kitchen!

4 sliced potatoes
6 sliced carrots
1 large quartered onion
1 raw chicken – cleaned and cut into pieces, skin removed
1/2 cup water
1 tsp. thyme
1/4 tsp. pepper


  1. Preheat oven to 400 degrees.
  2. Place potatoes, carrots and onions in a large roasting pan.
  3.  Put chicken pieces on top of the vegetables.
  4. Mix water, thyme and pepper. Pour over chicken and vegetables.
  5. Spoon juices over chicken once or twice during  cooking.
  6. Bake at 400 degrees for one hour or more until browned and tender.

Makes 6 servings8112508581_9b8f6cfc72

Share this: