Weeknight Roasted Chicken and Veggies

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It's been a while since I've added an "I'm only human recipe" (you can read about what that is in this post) but I really enjoy making the slightly complicated, creative recipes more. However, I needed something quick when I made this so I figured it was about time for another addition. Like a lot of my other recipes in this series, this allows you to swap out various vegetables and spices depending on what you have on hand.

I know the Primal Palate spices are getting really popular so I decided to use their garlic & herb blend since people are probably looking for ideas of what to use it on. I've also used that one to make a sweet potato dish that I guest posted on Kylie Walker Wellness. So between that recipe and this one, I'd say it's safe to assume it tastes great on sweet potato ;)

Wow, that's a lot of links for two short paragraphs... but how could I resist with all the exciting things I find on the internet???

Keeping with the "I'm only human" theme, If you don't own the garlic & herb seasoning, feel free to  use your favorite spice blend instead. There isn't much prep work to do for this recipe either. You really just have to season everything and get it in a roasting pan. It calls for frozen vegetables which means a lot of the prep work like washing, peeling, and chopping is already done for you.

The recipe calls for a 3.5 lb chicken, which is pretty small. That's because this recipe is intended to be made on a weeknight so I needed something that would cook fast. It should make three or four servings but I'm sure you could easily fit another chicken in the roasting pan (I didn't use a true roasting pan which is a lot bigger than you see in the photos). Leftovers are the best.

Be sure to save the carcass for bone broth! You can even freeze it and pull it out to make broth on the weekend. I used this one to make broth for chicken and dumplings. Which I screwed up. While having friends over for dinner. Ugh.

I can't even tell you how many times I've made my recipe for chicken and dumplings and the dough that makes up the dumplings. Or how many times people have emailed me saying they used baking soda instead of baking powder and ended up baking a loaf of brick. Because of this, I even added a note to the dough ingredients stating "do not substitute baking soda". Regardless, I still managed to pick up the baking soda and add it to the dumplings. They turned green, didn't puff up, and tasted like soap. I made a double batch of dumplings too and couldn't bring myself to eat any of it. Gross.

But really, how often do recipes call for baking powder??? Almost never. That's why I habitually grabbed the baking soda right next to it.

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Simple Weeknight Roasted Chicken and Veggies

• Prep Time: 10 mins
• Cook Time: 1 hour 15 mins
• Total Time: 1 hour 25 mins
• Yield: 3-4 servings 1x

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Ingredients

• 1 lb frozen cubed sweet potato, or other starchy vegetable
• 2 Tbsp extra virgin olive oil, divided
• ⅞ tsp salt, divided
• 2 ¾ tsp Primal Palate garlic & herb seasoning blend, divided, or sub your favorite seasoning blend
• 1 lb frozen broccoli florets, or other vegetable
• 1 3.5 lb whole chicken

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Instructions

1. Preheat oven to 425°F.
2. Toss sweet potatoes in 1 tablespoon olive oil with about ¼ teaspoon salt and ½ teaspoon seasoning blend (or just season to taste!). Place in the bottom of a roasting pan.
3. Season the broccoli with about ⅛ teaspoon salt and ¼ teaspoon of the seasoning blend (once again, you can just season to taste if you like). Add this to the roasting pan with the sweet potatoes.
4. Rinse the chicken, if desired, and pat dry with a paper towel. Rub the skin with 1 tablespoon olive oil and about ½ teaspoon salt and 2 teaspoon seasoning blend.
5. Secure the legs and wings to the chicken with kitchen twine and place in the middle of the roasting dish. Breast-up, breast-down... I know everyone argues about that so I'll leave it up to you. I did mine breast-up so if you do-breast down, it may cook differently. You may want to scoot the vegetables out from under the chicken to around the edges of the pan.
6. Cover the roasting pan with foil and bake for 45 minutes. This prevents the spices from burning. After 45 minutes, remove the foil and continue baking until the temperature of the chicken reaches 165°F. You can check for doneness by inserting a meat thermometer into the meatiest part of the inner thigh but make sure it's not touching bone. It will likely take another 20-30 minutes to fully cook after removing the foil.

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