Daylight Savings Time is not welcomed as much by my family as it is by the rest of the country. You see, the more sunlight I have, the longer I spend outside in the garden, which means that dinner is served a little later each day until the summer solstice and then it slowly returns to a more acceptable time. To avoid a rebellion, I’ve devised a couple of ways to speed up dinner. The pressure cooker works well for many items, but for some things only high heat will do. This recipe for roast chicken with vegetables can be on the table in less than an hour, covering up the fact that you dawdled in the garden or elsewhere a bit longer than you should have. And the chicken is so tender and delicious that you will be forgiven for serving this long after the sun has set.
Rapidly Roasted Herb Crusted Chicken and Vegetables
Ingredients
- 1 4 – 6 pound chicken
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons poultry seasoning How to Make Poultry Seasoning
- 1 medium onion quartered
- 6 –8 medium potatoes washed and quartered
- 6 large carrots peeled and and roughly cut ( or several handfuls of baby carrots)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons poultry seasoning
Instructions
- Preheat oven to 500 degrees and place rack on the lowest level in the oven.
- Place chicken in a large roasting pan. Rub or brush the chicken with olive oil. Sprinkle garlic powder, onion powder, paprika, salt, pepper, and poultry seasoning on the chicken.
- Place in oven and roast for 15 minutes.
- Remove from oven, turn chicken upside down, surround with onion, potatoes, and carrots. Coat the vegetables with the fat that is in the bottom of the pan, then sprinkle the remaining spices over the chicken and vegetables.
- Roast for 20 minutes. Remove from the oven, flip the chicken so it is once again right side up and roast for another 25 minutes or until the juices run clear and the vegetables are fork tender.
How to Make Chicken Gravy with the Drippings:
Don’t let a dirty pan go to waste; make gravy!
Spoon off the excess fat. Add 1 cup of water and 1 tablespoon of cornstarch.
Place the pan on the stove over 2 burners set on a medium flame. Scrape the pan to include the baked on bits. Stir while simmering. simmer until the liquid has been reduced by half and is thick.
Serve over the chicken and vegetables or save it for breakfast and serve it over biscuits.
Do you have any hobbies that cause you to neglect your domestic duties?
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SnoWhite says
This sounds wonderful — I especially like the veggies paired with it. Yum.
Christy says
I hate daylight savings time – grr. Anyhow this chicken sounds crazy good – I have made turkey at high heat but didn't flip the bird over and over – brilliant (I won't be flipping a 20lb turkey though) I want to try this soon! thanks for sharing this with us at the Hearth and Soul Hop!
Swathi says
I love using pressure cooker, it makes the job easy. Love the potato and chicken.
Shana says
Oh this sounds so good. I have never heard of roasting one so fast so i will have to try it!!
Melinda says
I know what you mean about daylight savings time – by the time we sat down at the table last night it was almost bed time! 🙂
Stacie says
Sounds so simple, but so delicious. There's not one dish in the world better than a roasted chicken! YUM!!!
Melynda says
don't let a dirty pan go to waste, make gravy……….I love that! The chicken procedure sounds great also. thanks for the delicious recipe.