Roasted Chicken and Vegetables
You can do this in the oven in your kitchen, or in the summer time, you can roast the chicken and vegetables on an outdoor grill instead!
For the oven in your house, preheat to 350 degrees. Once you put the roasting pan in, it should take about an hour to 90 minutes to get the chicken to an internal temp of 165. I like to go a little longer, maybe even lowering the temp a bit so nothing burns. This will make the chicken fall off the bone tender.
As far as the grill goes, there are a lot more variables. Outside temp, wind, how many times you lift up the cover, etc! I have a six burner gas grill. I turn the four outside burners on, leaving the middle two off and preheat it to around 350 to 400.
Veggies I used in the video:
- 3 Carrots
- 1 Fennel bulb
- 1 large turnip
- 10 whole cloves of garlic
- You can add an onion if you like, some celery, peppers, up to you!
- Cut up your vegetables and put them in the bottom of a roasting pan
- I cut the chicken in half with kitchen shears and put the halves skin side up in a roasting pan on top of the vegetables. It will cook faster and more evenly when you cut the chicken in half.
- Add about a half inch of water to the pan and place the pan on the grill over the two burners that are off. If you want to develop a more rich and flavorful broth, you can use a box of chicken bone broth instead of plain water.
- Close the lid and bake for at least an hour, then check the temp of the chicken. The internal temperature should be at least 165. Depending on how hot your grill is this can take 1 to 2 hours. You can use a remote thermometer for the temp, but you should look at this every now and then because you don’t want the liquid in the pan to evaporate and have everything start burning!
If you have a charcoal briquette grill like a Weber grill, start the briquettes to either side and then place the pan in the middle. You’ll just have to watch your temperature. Again, just make sure you don’t run out of liquid and burn things!