The seasoning on the chicken with that crispy skin and a good variety of vegetables made this one fantastic meal!
Rub oil over the potatoes.
Pat the chicken dry with a paper towel and using oven safe twine, tie the legs together.
Place the chicken in the center of the roasting pan. Rub a thin layer of oil all over the chicken skin. Combine the seasonings and rub them over the chicken on both sides. Place the prepared vegetables in a single layer around the chicken. Add chicken broth and season the vegetables with salt and pepper to taste.
Bake in a preheated 425º oven on the bottom third rack, uncovered, for 60 – 75 minutes or until the thickest part of the chicken is 165º and the vegetables are tender.
Normally I dice one and leave 1-2 whole for my husband who loves onions! He asked me to do this over 30 years ago, maybe that’s why we are still married? 🤣
It was the crispiest skin I have ever had on a roasted chicken. I think it was due to the oil and seasonings and I will definitely be making this again. Thank you Ab!
Ahh – the crispy skin was always the best. As the “baby” of the household, I got to have the crispy topping on the au gratin potatoes, the chicken crispy topping – all those good things back in the day.
Nice 👌
Thank you!
Lovely flavours
Thank you Derrick!
Who doesn’t love crispy skin roast chicken?
Right and it’s the rub that made it that way along with that deep reddish color. Thank you Sheree!
Pleasure
This looks great and such an easy recipe to follow. I’m a big fan of anything that can be all done in one roasting pan like this.
Thank you Paul!
Fabulous chicken – my favorite Sunday dinner.
I love the color the paprika and chili powder give it not to mention the flavor. Thank you Bernadette!
One of my most favorite meals, Diane!
I agree there is so many vegetable flavors that everyone has to like something! Thank you Mitzy!
What beautiful color on that chicken!
Thank you Dorothy, it is the rub with paprika and chili powder that gives it that color.
Simple and basic meal for a weeknight or for Sunday dinner.
After the prep work it is done! Thank you JC!
Perfect! 💛🙌🏻
Thank you Karla!
My pleasure, Diane!
WOW! The chicken looks YUMMILICIOUS!
Thank you the chili powder and paprika give it that beautiful color.
I like how you left the onions whole, I usually cut them in pieces but I like your idea better
Normally I dice one and leave 1-2 whole for my husband who loves onions! He asked me to do this over 30 years ago, maybe that’s why we are still married? 🤣
lol yes maybe haha. I’m going to try it too 😊
We enjoy a well-roasted chicken and vegetables at our house! Mouthwatering good recipe!
Great minds think alike! 🤣
Nothing like a home cooked meal!
I’ve actually been doing a lot of meals lately. I love to cook in the winter months. Thank you Linda!
Pure comfort! A favorite meal of mine!
It’s always a great meal and all in one pan, even better!
This looks so delicious. The skin looks so crispy too! 😋
It was the crispiest skin I have ever had on a roasted chicken. I think it was due to the oil and seasonings and I will definitely be making this again. Thank you Ab!
Ahh – the crispy skin was always the best. As the “baby” of the household, I got to have the crispy topping on the au gratin potatoes, the chicken crispy topping – all those good things back in the day.
That’s where all the flavor is in all food, especially in this chicken skin. Chili powder and paprika turned it red and gave it so much flavor.
It sure looked tasty Diane.
Thank you Linda!
We often make roasted chicken & vegetables. But I’ve never made it like you. Thanks Diane, I’m definitely going to try this!
It makes the crispiest skin. I think it’s from rubbing the oil on the chicken that does it.
Wow. Completely news to me. Thanks for the info!
You’re welcome Linda!