Roasted Chicken + Vegetables


Looks a bit dry because I didn’t baste it…was too busy watching football!

Another trip to Costco the other day, another roast chicken purchased.  Made this on Sunday night after coming back from Richmond…Peyton Manning was making his comeback game so I didn’t want to be busy in the oven, so just whipped this up quick and tossed it in for about 90 minutes…the finished product was delicious BUT a bit dry…pretty sure it’s because:

  • I didn’t baste it in-between
  • I didn’t let it rest after I pulled it out of the oven, so a lot of the juice from the meat was on the cutting board

Next time, I’ll try not to get distracted…


  • One Roast Chicken (washed, dried, and gizzards removed)
  • 4 Carrots – diced/cubed to a size of your liking
  • 3 Potatoes – cubed
  • 2 or 3 Peppers – cubed
  • 1 Onion – cubed
  • Handful of Mushrooms – sliced
  • Salt + Pepper for Chicken (plus any other spices)
  • Spices for the vegetables (I used Cumin, Oregano, and Cinnamon)
  • Olive Oil


  1. Pre-heat oven to 350 F
  2. Place all the vegetables in the roasting pan, and toss with some oil and the vegetable spices
  3. Place the chicken on top of the vegetables, and sprinkle the salt, pepper, and any other dry rub spices you have
  4. Insert the thermometer into the thickest part of the chicken
  5. Bake for at least 80 minutes (depending on the size of your chicken, oven temperature, etc), until your thermometer reads 170 F
  6. Turn the oven off, take the chicken out of the oven and tent it in foil for 5-10 minutes.  While the chicken is resting, leave the vegetables in the oven to keep warm
  7. Either cut the chicken up and serve with vegetables on the side OR shred the chicken and toss back into the roasting pan and mix with the vegetables

The good thing about this recipe is that there’s only one pan to clean after 🙂


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