Oven Roasted Chicken with Potatoes and Vegetables

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As a special education teacher I work all week and whenever I get home I’m often tired.  Many nights I have to drag myself to the kitchen to make a healthy dinner for my husband and I.  The only thing that saves me during the week are leftovers.

I will often make double portions of meals so that we have enough to eat the next day or cook a big dinner on Sunday and re-purpose the leftovers on Monday or Tuesday night when I don’t have the energy to make a meal from scratch.

The chicken came out tender and juicy.  The vegetables were caramelized in the bottom of the pan and had all the flavor from the juices of the chicken.   They were amazing!  After eating dinner it was time to cut the remaining chicken off the bone and store the leftovers.

One thing I like to do before taking all the chicken off the bone is to decide what I’m making with the chicken during the week.  Are you wondering why this is important?  I like to divide the chicken into different containers according to what I’ll be making.  This week I am making Buffalo Chicken Pizza (watch for the recipe tomorrow!) and Chicken Noodle Soup.

I cut the remaining chicken from the breast in nice, clean slices and stored them in one container for the Buffalo Chicken Pizza. I took any remaining small pieces that I picked from the chicken in a second container.  I also put any dark meat in the second container.  This was my soup container so it didn’t matter if the chicken was in pieces.  T

his is a great trick to preparing leftovers for cooking during the week.  You can also toss any spices into the containers if you know which ones you will be using.  I tossed in some rosemary and thyme along with the chicken for the soup.

Oven Roasted Chicken with Vegetables  (a Hezzi-D Original)
1 red onion, peeled and sliced
1 white onion, peeled and sliced
4 carrots, diced
4 celery stalks,diced
3 parsnips,diced
4 large red skinned potatoes,diced
8 garlic cloves, divided
1 c. chicken broth
5-6 lb. whole chicken (neck and giblets removed)
1 lemon
3 T. olive oil
2 t. thyme
1 t. herbs de provence
2 t. paprika
salt and pepper
1 bunch of asparagus, trimmed

1.  Preheat the oven to 400 degrees.

2.  Place the onions, carrots, celery, parsnips, and potatoes in a roasting pan.  Mince 4 of the garlic cloves and place them in the roasting pan.  Pour the chicken broth over top of the vegetables.

3.  Put the rack in the roasting pan on top of the vegetables.  Place the chicken breast side up on the rack.

4.  Cut the lemon in half.  Stuff half of it inside the chicken.  Smash the remaining garlic cloves and place them inside the chicken as well.

5.  Pour the olive oil over top of the chicken.  Sprinkle with thyme, herbs de provence, paprika, salt, and pepper.

6.  Slice the remaining lemon and place on top of the chicken.  Bake for 1 hour.  Remove from oven and pour the juices over top of the chicken.  Return to oven and bake for 45 minutes.

7.  Remove the chicken from the oven and place the asparagus around it.  Cook for 20-25 additional minutes.  Remove from oven and check internal temperature.  Temperature should read 165 or higher.

8.  Allow chicken to rest for 10 minutes.  Transfer the chicken and vegetables to a serving platter.  Slice and enjoy.