Roasted Chicken & Vegetables | it Bakes Me Happy

Roasted Chicken with Vegetables




Yield 6 -8 servings



  1. Preheat your oven to 375º and coat a 10" cast iron skillet with 1 Tbs cooking oil.
  2. Peel and slice the vegetables into uniform sized pieces, to ensure even cooking.
  3. Arrange the vegetables evenly over the bottom of the skillet and add the water.
  4. Remove the chicken from its wrapping and pat dry with paper towels, place it on top of the vegetables.
  5. Spread 1 tbs of cooking oil over the top of the chicken and sprinkle with salt and pepper.
  6. Bake for 1 1/2 hours or until golden brown on top, the internal temperature of the chicken should be 170º.
  7. Carefully remove from the oven and cool 10-15 minutes, slice the chicken and serve.

Courses main dish

Recipe by It Bakes Me Happy at