This is a chicken recipe that deserves a whole lot of enthusiasm. It comprises of a great combination of appealing ingredients that leaves it bursting at its seams with juicy tender yumminess. The mayonnaise makes for a creamy paste seasoning; when combined with the tanginess of mustard and the intense biting heat of horseradish, the chicken takes on a robust flavor that sits with pleasure on your tongue. The sweetness of fresh basil and sage mellows out the pungency of the garlic. [Garlic – you either hate or love them – so adjust to your satisfaction.]
The vegetables in the pan takes on the brilliant flavors from the chicken juices that releases during the cooking process. You can serve this dish with the pan juices or add some cornstarch or flour to make a thicker gravy – see notes in recipe. One pan, one meal and this recipe will surly make it to your next dinner or holiday table.
I hope you will try this recipe and enjoy it as much as we do. Happy cooking!
Roasted Chicken with Vegetables: One Pan
A slow cooked chicken with vegetables seasoned with a mayonnaise mixture then slow cooked in the oven until tender and juicy.
Ingredients
- 3 1/2 pounds whole chicken (Optional: rinsed and pat dry.)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
FOR THE VEGETABLES:
- 1 pound baby red potatoes washed
- 1 pound baby carrots washed
- 1 pound Campari tomatoes rinsed
- 2 medium onions peeled, halved and cut each half into three thick slices
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
FOR THE MAYONNAISE SEASONING:
- 1/2 cup freshly grated parmesan cheese
- 3/4 cup mayonnaise
- 1 tablespoon mustard such as Grey Poupon
- 4 fresh sage leaves roughly chopped
- 6 fresh basil leaves roughly chopped
- 8 cloves fresh garlic crushed or finely minced (about 1 1/2 tablespoons)
- 1 tablespoon freshly grated horseradish (or substitute prepared horseradish)
- 1 teaspoon red pepper flakes
- 1 teaspoon sea salt adjust for your diet
- 1/2 teaspoon freshly ground black pepper
Instructions
PREHEAT OVEN TO 350F.
PREPARE THE VEGETABLES:
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In a large oven proof bowl, add the potatoes, carrots, tomatoes and onions.
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Drizzle with the olive oil.
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Season with the salt and pepper. Mix to coat the vegetables. Set aside.
PREPARE THE MAYONNAISE SEASONING MIXTURE:
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Add all of the seasoning ingredients into a mixing bowl. Use a spoon to mix together.
SEASON THE CHICKEN:
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Place the chicken on top of the bed of vegetables.
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Rub the chicken with the 1 teaspoon sea salt and 1/2 teaspoon black pepper.
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Coat the chicken inside and outside with all of the mayonnaise seasoning mixture.
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Place the bowl on top of a sheet pan for easy handling in and out the oven.
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Bake for 1 hour – the chicken will have a nice brownish color and the vegetables will be mostly tender.
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Cover the chicken loosely with aluminum foil.
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Return the covered pan to the oven.
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Bake for 20 to 30 mintues until the internal temperature reaches 165 to 175 degrees.
Note: I personally like to take it to 175 degrees.
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Allow the chicken to rest 15 to 20 minutes before cutting.
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Cut up to your desired serving pieces and serve with the vegetables and pan gravy.
(see notes about gravy)
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Enjoy!
Recipe Notes
If you prefer a thicker gravy alternative to the pan gravy – simply transfer the pan gravy to a small pot. Dilute 1 to 2 teaspoons cornstarch or flour and whisk it into the pan gravy. Cook over medium low heat until the gravy starts to thicken.
