Roasted Chicken and Veggies
|Sweet potato||2 Medium, cut in 1 inch cubes (for oven roasted veggies)|
|Persimmon||1 Medium, cut in 1 inch cubes (for oven roasted veggies)|
|Watermelon radish||1 Medium, cut in 1 inch cubes (for oven roasted veggies)|
|Olive oil||1 Tablespoon (for oven roasted veggies)|
|Salt||2 Teaspoon (to taste, for oven roasted veggies)|
|Pepper||1 Teaspoon (to taste, for oven roasted veggies)|
|Chili powder||1 Teaspoon (for oven roasted veggies)|
|Onion||2 Small, cut into large chunks (or 1 large onion, for oven roasted veggies)|
|Broccoli||2 Medium, cut in med-large pieces (for oven roasted veggies)|
|Chicken||2 Pound (giblets removed, for oven roasted chicken)|
|Paprika||1 Teaspoon (for oven roasted chicken)|
|Water||1 Cup (16 tbs) (for oven roasted chicken)|
|Honey||1 Teaspoon (for oven roasted chicken)|
1. Preheat oven to 375F.
2. Chop veggies and season (tossing in a bowl) according to their baking sheet.
3. Place one baking sheet in an even layer. Line a roasting dish with foil (optional – just makes cleanup a little easier).
4. Drizzle foil with olive oil, and sprinkle with salt, pepper and a bit of paprika.
5. Place chicken in dish.
6. Pour water around chicken.
7. Drizzle chicken with oil, and sprinkle with salt, pepper and paprika.
Bake chicken for 1 hour 15 minutes (or until it reaches 180F), uncovered, basting every 30 minutes.
8. In the last 15 minutes of cooking, drizzle honey over the chicken.
9. Return to oven and finish cooking.
Bake baking sheet #1 for 30-60 minutes. Put in the oven when you baste chicken for the first time.
Bake baking sheet #2 for 20 minutes, or until broccoli is slightly crispy.
If you only have 2 racks in the oven, put the broccoli in when the chicken is done (chicken can rest, tented with foil, for a bit before serving anyways), use a smaller tray that can fit beside the chicken for one baking sheet, or bake all but broccoli in a large roasting pan (this will have a very different result – the cubed veggies might not be crispy on the outside, but would be equally good)
10. Serve warm
For more information, visit the blog entry Roasted Chicken and Veggies.
Serving size: Complete recipe
Calories 2477 Calories from Fat 1072
% Daily Value*
Total Fat 119 g183.7%
Saturated Fat 31.4 g156.8%
Trans Fat 0 g
Cholesterol 607.8 mg202.6%
Sodium 4890.4 mg203.8%
Total Carbohydrates 149 g49.8%
Dietary Fiber 33.7 g135%
Sugars 53.2 g
Protein 206 g412.7%
Vitamin A 1052.6% Vitamin C 742.1%
Calcium 49.7% Iron 83.7%
*Based on a 2000 Calorie diet