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Laura Norris

Simple Roasted Chicken and Spring Vegetables

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Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Ingredients Method

Ingredients
  

  • One whole chicken with innards and gizzards removed
  • 15-20 spears of asparagus trimmed
  • 1 red bell pepper stem and seeds removed, diced
  • 1/2 head cauliflower chopped
  • 2 tablespoons of olive oil divided
  • Salt and ground black pepper to taste

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. While the oven is preheating, drizzle 1 tablespoon of olive oil over the skin of the chicken and season with salt and pepper.
  3. Roast the chicken for 45-50 minutes; after this time, raise the oven temperature to 375. Toss the vegetables with the remaining olive oil, salt, and pepper, and add to the pan.
  4. Cook for another 45 minutes or until the internal temperature of the chicken has reached 165 degrees.
  5. Let the chicken rest for 10 minutes after removing from the oven in order to let the juices set. Then serve and enjoy!