This a beautiful and simple one pan recipe. Healthy nutritional vegetables with high protein. Great for lunch or dinner.
Add all the vegetables into a large bowl.
Sprinkle with the veggies spice mix. Drizzle with the olive oil.
Mix to coat and set aside.
OPTIONAL: Rinse chicken. Pat dry with paper towel. I use the gizzard and neck in the recipe or you can reserve them to make broth.
In a small bowl, combine the salt, paprikas and black pepper.
Add the olive oil. Mix to combine.
Use a small spoon to gently loosen the breast skin of the chicken.
Place the chicken in a large deep 6-quart saute pan with a domed cover.
Note: You can place the chicken on parchment paper while seasoning. Also you can use a 6-quart dutch oven. Make sure all the ingredients and chicken will be tightly covered with the lid.
Use the seasoning paste and season the chicken all over, including under the breast skin and inside the cavity.
Use a piece of kitchen twine to tie the legs together.
Briefly lift up the chicken and dump all the seasoned vegetables into the pan. Use your hand to spread the veggies flat. Place the chicken on top of the veggies.
Cover the pan with the tight lid. Roast in the preheated over for 1 1/2 hours.
Remove the pan from the oven. Spoon some of the pan gravy all over the chicken breasts and thighs.
Return the pan, uncovered, to the oven. Continue cooking for 20 to 30 minutes or until the internal temperature is 175F to 185F degrees and the chicken is lightly browned.
Let the chicken rest 15 to 30 minutes before carving.
Slice, serve and enjoy!
Tutorial Vide Available: Roasted Chicken with Sweet Potatoes and Veggies
Nutritional information will vary depending on actual serving size.