Roast Chicken and Vegetables take very little time to prepare. The resulting crispy skin, tender meat, and succulent vegetables are delicious.
I am not sure you will ever hear the end of our trip to France. Is that okay with you? I have a list a mile long of recipes to make based on our experiences traveling throughout France last fall. We ate well, that is for sure.
Today’s recipe is not one we had in France. It’s one that we smelled in France. Every day in Paris, we were tempted by the savory aroma of roast chicken and vegetables on our walk from our apartment to the metro station.
Roast Chicken and Vegetables
In the mornings we saw this row of rotisserie chickens poised over a pile of bell peppers, onions, tomatoes, and potatoes. I thought it was the strangest combination of vegetables to pair with a roast chicken, but the smell convinced me otherwise.
While we never bought the butcher’s chicken, I quizzed Jen about the combination when I got home. I think she was a little surprised that I even asked the question.
Carrots, potatoes, and onions I get. I roast those with meat all the time. I’d just never used peppers and tomatoes in the roasting pan. But, man! I’m glad I tried it. I’ve been making this dish throughout the winter.
Since this dish is basically a one-dish supper, it’s super easy to pull together. Clean and trim the vegetables, toss them with olive oil and salt and pepper. Season the chicken. Put them all together in a roasting pan and slide it in the oven.
Then just walk away.
Depending on the size of your chicken, it may take several hours to cook in the oven, but trust me, your house will smell AMAZING!
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Other French dishes inspired by our trip:
- Ham and Gruyere Quiche
- Sausage and Potatoes with Sour Cream Sauce
- Ham and Cheese Salad
- Herbes de Provence
Roast Chicken and Vegetables
Roast Chicken and Vegetables take very little time to prepare. The resulting crispy skin, tender meat, and succulent vegetables are delicious
Preparation Time: 20 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 50 minutes
- 3 pounds small gold potatoes, trimmed and cut in half
- 2 bell peppers, any color
- 2 onions, sliced
- 2 roma tomatoes, cored and quartered
- 5 to 6 tablespoons olive oil
- fine sea salt and freshly ground black pepper
- garlic powder
- 2 1/2 to 3 pound roasting chicken
- Preheat the oven to 375°. Line a roasting pan with aluminum foil.
- In a large bowl combine the potatoes, peppers, onions, and tomatoes. Drizzle with enough olive oil to coat, about 2 to 3 tablespoons. Season to taste with salt, pepper, and garlic powder. Transfer vegetables to the baking pan.
- Place the chicken on top of the vegetables in the pan. If you place it breast down, the meat will be more tender, but the skin won’t get crisp. Drizzle with enough olive oil to coat, about 2 to 3 tablespoons. Season to taste with salt, pepper, and garlic powder.
- Roast the chicken and vegetables for 1 1/2 to 2 1/2 hours or until the meat reaches an internal temperature of 165°. Remove the chicken to a cutting board for carving. Serve the chicken with the vegetables.