Slow-Roasted Chicken with Vegetables

Slow-roasted chicken with vegetables is a classic dish that is both comforting and delicious. It’s a dish that has been enjoyed by many people for generations, and for good reason. The slow-roasting process allows the chicken to cook gently and retain its moisture, resulting in tender, juicy, and flavorful meat that falls off the bone. Paired with a selection of seasonal vegetables, this dish is perfect for any occasion, whether it’s a cozy family dinner or a dinner party with friends.

At our site, we pride ourselves on creating dishes that are both delicious and healthy. Our slow-roasted chicken with vegetables recipe is no exception. We believe that the key to a great dish is using high-quality ingredients and cooking them with care. In this recipe, we’ve used fresh, seasonal vegetables and a whole organic chicken that is free-range, hormone-free, and antibiotic-free.

What is the best temperature for roasting chicken?

The best temperature for roasting chicken is between 375-425°F. This temperature range allows the chicken to cook thoroughly and evenly without drying out the meat. The internal temperature of the chicken should reach 165°F for safe consumption.

Is it better to roast a chicken fast or slow?

It’s generally better to roast a chicken slowly rather than fast. Slow-roasting chicken allows the meat to cook gently and retain its moisture, resulting in tender, juicy, and flavorful meat that falls off the bone. Fast-roasting chicken can result in the dry, overcooked meat.

What goes well with slow-roasted chicken with vegetables?

Slow-roasted chicken with vegetables pairs well with a variety of side dishes, including roasted potatoes, steamed rice, quinoa, or couscous. Additionally, a side salad or steamed green beans can add some freshness and balance to the dish. And of course, maybe some refreshing juices absolutely will make the dinner unforgettable.

Ok, enough talking, here is our recipe for slow-roasted chicken with vegetables:

Ingredients

• 1 whole organic chicken, approximately 4 pounds
• 2 large onions, chopped
• 4 cloves of garlic, minced
• 2 large carrots, peeled and cut into small pieces
• 2 potatoes, cut into small pieces
• 1 eggplant, cut into small pieces
• 2 celery stalks, chopped
• 2 cups of chicken stock
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 325°F.
2. Rinse the chicken thoroughly and pat it dry with paper towels. Season the chicken with salt and pepper both inside and outside.
3. In a large roasting pan, heat 1 tablespoon of olive oil over medium heat. Add the onions, garlic, carrots, and celery, and cook until the vegetables are tender.
4. Pour in the chicken stock and stir to combine.
5. Place the seasoned chicken on top of the vegetables in the roasting pan.
6. Cover the roasting pan with aluminum foil, making sure to crimp the edges tightly.
7. Roast the chicken for 2-2.5 hours, or until the internal temperature of the chicken reaches 165°F. Baste the chicken with the juices in the roasting pan every 30 minutes.
8. Remove the foil and continue to roast the chicken for another 15-30 minutes, or until the skin is crispy and golden brown.
9. Remove the chicken from the roasting pan and let it rest for 10-15 minutes before carving.
10. Serve the chicken with the roasted vegetables and the pan juices.

This slow-roasted chicken with vegetables recipe is perfect for those who are looking for a healthy and delicious meal that is easy to prepare. It’s a dish that is sure to impress your guests and leave them wanting more. The best part is that it can be made ahead of time, allowing you to focus on other aspects of your meal.

In conclusion, slow-roasted chicken with vegetables is a classic dish that is perfect for any occasion. By using high-quality ingredients and cooking them with care, we’ve created a recipe that is both healthy and delicious. We hope that you’ll give our recipe a try and let us know what you think.

See also

• Baked Honey Sesame Chicken
• Classic Stuffed Peppers Recipe
• Crispy Chilli Chicken
• Creamy Tuscan Chicken

Print Recipe

Slow-Roasted Chicken with Vegetables

Author: Oussama chef Cooking Method: Baking Cuisine: French Courses: Dinner, Lunch Recipe Keys: Chicken Vegetables

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 5 min Total Time 1 hr 15 mins

Servings: 8

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 whole organic chicken, approximately 4 pounds
• 2 large onions, chopped
• 4 cloves garlic, minced
• 2 large carrots, peeled and cut into small pieces
• 2 potatoes, cut into small pieces
• 1 eggplant, cut into small pieces
• 2 celery stalks, chopped
• 2 cups chicken stock
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 325°F.

2. Rinse the chicken thoroughly and pat it dry with paper towels. Season the chicken with salt and pepper both inside and outside.

3. In a large roasting pan, heat 1 tablespoon of olive oil over medium heat. Add the onions, garlic, carrots, and celery, and cook until the vegetables are tender.

4. Pour in the chicken stock and stir to combine.

5. Place the seasoned chicken on top of the vegetables in the roasting pan.

6. Cover the roasting pan with aluminum foil, making sure to crimp the edges tightly.

7. Roast the chicken for 2-2.5 hours, or until the internal temperature of the chicken reaches 165°F. Baste the chicken with the juices in the roasting pan every 30 minutes.

8. Remove the foil and continue to roast the chicken for another 15-30 minutes, or until the skin is crispy and golden brown.

9. Remove the chicken from the roasting pan and let it rest for 10-15 minutes before carving.

10. Serve the chicken with the roasted vegetables and the pan juices.