Roasted chicken and vegetables is a dinner that I make most every week. It’s easy, you can use whatever vegetables you have on hand, and you can mix up the flavors every time. Lately I have been on a kick of potatoes. I mean, let’s be real, I am always on a kick of potatoes, but especially roasted potatoes.
Now, you have to be careful when roasting chicken or it will dry out quickly in the oven. I have solved this problem, and in doing so it just so happens to add a rich and creamy flavor to the entire dish.
Adding vegetable and/or chicken broth and coconut oil…
Seriously, it’s magical. The coconut oil helps the vegetables roast up a lovely brown and it adds a crispy layer to your chicken. The broth keeps everything nice and moist while it roasts.
This week I made honey mustard roasted chicken with potatoes, sweet onion, carrots, and fresh green beans. It’s super simple to throw together. You just slice up as many veggies as you want (I filled another pan with just vegetables) and add your chicken breasts. Now if you prefer drum sticks, then go ahead my friend, no one is stopping you.
1 lb chicken (I used breasts)
1 bag of organic baby carrots
1 1/2 lbs potatoes, peeled and sliced
1 handful of fresh green beans, trimmed and sliced in half
2-3 tablespoons of coconut oil
3-4 tablespoons of vegetable/chicken broth
1 medium sweet onion, cut into large chunks
2-3 tablespoons dijon mustard
2-3 tablespoons honey (or maple syrup)
salt and pepper, to taste
*You can sub whatever veggies you have on hand, broccoli, cauliflower, squash, bell pepper…you get the idea.
Preheat oven to 375 degrees
Add the broth to the bottom of your pan (or pans if you want extra veggies). There should be enough broth to completely cover the bottom, but no more.
Place your chicken in the pan, then tuck your vegetables around the chicken. Add extra veggies to an additional pan if you want more.
Salt and pepper everything to your taste.
Add dollops of the coconut oil evenly spaced throughout the pan.
Mix the mustard and honey together and sprinkle over the chicken and veggies. Or if you are like me, you can do it the lazy way…
Cover with pan (or pans) with foil and bake for 45 minutes, until the chicken is completely cooked through and reaches an internal temperature of 165, or the chicken pulls apart easily with a fork.
Remove the foil, kick the oven up to 400, and let everything brown for 5-10 minutes. I like to give the vegetables a good stir here, but it’s entirely up to you.
And voila, your roasted chicken and vegetables are done, and your taste buds are about to thank you.
Let me know what you think of this recipe, and how you like the coconut oil/ broth solution to dry chicken.