Classic Roast Chicken with Zucchini and Peppers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 53 ozs whole chicken (giblets removed)
- 2 Tbsps unsalted butter (melted)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 large onion (peeled and scored)
- For Vegetables
- 2 medium Zucchini (trimmed and sliced)
- 2 red Bell pepper (trimmed; cored and cut into thick strips)
- 2 onions (peeled and quartered)
- 2 Tomatoes (rinsed; trimmed and quartered)
- 2 Tbsps olive oil
- 1 clove garlic cloves (minced)
- 1 tsp dried Italian seasoning
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Preheat the oven to 190°C | 375F | gas 5. Rinse the chicken inside and out, and pat dry with paper towels.
2.
Brush the chicken with melted butter and season to taste with salt and pepper, including the cavity.
3.
Place the scored onion in the cavity.
4.
Place the chicken in a roasting pan and place in preheated oven. Roast for 25 minutes per pound or until internal temperature reaches 165º F and juices run clear. Remove chicken from the oven and transfer to a cutting board and let rest for 15 minutes.
5.
Carve and serve with roasted vegetables.
6.
For Vegetables:
7.
Prepare the vegetables for roasting.
8.
In a small bowl, combine oil, garlic, Italian seasoning, salt and pepper, whisking to blend. Toss the vegetables in the oil mixture to coat.
9.
Arrange the vegetables in a single layer on a baking sheet. Fifteen minutes before the chicken is done, bake for 25 to 30 minutes or until golden, turning half way through the roasting process. Serve with chicken.
