One pan meals are a great way to get nourishing food on the table even during busy weeks! Roast chicken and veggies is a go-to dinner for us, but the setup works just as well for beef and lamb with root veggies, and for meatier fish like salmon with broccoli, asparagus, or green beans!
I get great roasting chickens from our friends at Butcher Box. You can give them a try if you prefer organic and hormone free meats through our referral link here: http://rwrd.io/hwimz89?c
To roast a chicken, we prefer the spatchcock method. Preheat your oven to 425 degrees Fahrenheit. You cut out the spine and smush the chest flat before you lay the chicken over your chopped root veggies and onion.
I use a combination of poultry seasoning and garlic or rosemary salt over the veggies and on the inside of the chicken.
Then make a half and half basting blend of olive oil and melted butter to brush over your chicken. Salt it really well! Then pop it in the oven and roast until the juices run clear.
If you find your veggies are still a little tough, take the chicken out of the pan to rest on your cutting board and pop them back in for 10 minutes.
Carve us that lovely chicken and serve it with your veggies! Save the carcass to make stock and you can store it in the freezer until you’re ready to do so.
What’s your favorite one pan meal?