Roasted Chicken with Wholesome Sides
A comforting and balanced meal featuring a roasted chicken paired with crispy baby potatoes and vibrant broccoli, perfect for both busy weeknights and special occasions.
Ingredients
For the Chicken
- 1 whole whole chicken (about 4-5 lbs) Choose a good quality organic bird if possible.
- 2 tablespoons olive oil Extra-virgin is recommended for best flavor.
- to taste salt and pepper Essential for enhancing flavor.
- 2 teaspoons garlic powder Provides a lovely savory base flavor.
- 2 teaspoons paprika Adds a smoky sweetness and gorgeous color.
- 1 lemon, halved Juice adds brightness and tang.
- 1 bunch fresh herbs (thyme, rosemary, or parsley) Adds freshness and aroma.
For the Sides
- 1 lb broccoli, trimmed Adds crunch and color.
- 1 lb baby potatoes, halved These will soak up all the chicken goodness.
- 2 tablespoons butter Enhances the flavor of the veggies.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Rinse the chicken inside and out, then pat it dry.
- Drizzle olive oil over the chicken and season generously with salt, pepper, garlic powder, and paprika.
- Stuff the chicken cavity with the halved lemon and fresh herbs.
- Place the chicken in the center of a roasting pan and surround it with halved baby potatoes.
Roasting
- Roast in the oven for about 1 hour, checking halfway for doneness and rotating the pan.
- For doneness, ensure the internal temperature reaches 165°F (75°C) or that the juices run clear.
- Once done, let the chicken rest for 10 minutes before carving.
Finishing Touches
- While the chicken roasts, bring a pot of water to a boil and quickly blanch the broccoli for 1 minute.
- Melt butter and drizzle it over the broccoli before serving.
Notes
Don't overcrowd the pan and adjust seasoning according to taste. Leftover chicken can be used in salads or sandwiches.
Nutrition
Serving: 1gCalories: 490kcalCarbohydrates: 34gProtein: 40gFat: 24gSaturated Fat: 8gSodium: 300mgFiber: 4gSugar: 2g
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