Paleo, Primal, and Gluten-Free Recipes

Easy Roasted Chicken with Carrots and Onions

Easy Roasted Chicken with Carrots and Onions
A few days ago I posted a recipe for Roasted Chicken Seasoning. I plan to make homemade seasoning mixes a new series because I find that a lot of spice mixes from the store, while convenient, sometimes contain questionable ingredients excess salt, MSG, dextrose, anti-caking agents, etc. By making mixes at home you not only know the quality and freshness of the spices you use, but you also help yourself by only needing to reach for one spice in the cabinet instead of a whole bunch. I think it’s a real time saver.

 

 

 

 

 

 

 

 

 

 

 

 

Here is an easy one-pan roasted chicken dinner I made using my Roasted Chicken Seasoning blend, which has both a Cajun spice flair along with classic herbs that go along with roasted chicken. I allowed the spices to mingle with the chicken a couple of days before roasting to act as a sort of dry brine to help keep the meat moist and flavor the meat. I like the smoky sweet paprika flavor with the sweetness of the roasted carrots and onions. For an even quicker meal, you can do the same dry brining method with the spices on chicken pieces, which will cook faster on busy weeknights.

Easy Roasted Chicken with Carrots and Onions
Printable Recipe

1 1/2 tbsp Roasted Chicken Seasoning
1 3-lb chicken
1 tbsp olive oil
1 1/2 cups peeled baby carrots
1 medium onion, cut into rings
salt and pepper, to taste

1. Sprinkle the chicken with the roasted chicken seasoning. Allow to sit in the refrigerator at least overnight and up to 48 hours.

2. Once you’re ready to cook the chicken, preheat the oven to 400 degrees F.

3. Toss the olive oil, carrots, and onions with a little salt and pepper and place them in the bottom of your roasting pan. Truss the chicken by simply folding the wings underneath and tying the legs together with butcher’s twine or cotton string and place the chicken on top of the vegetables.
4. Roast the chicken and vegetables for 1 1/2-1 3/4 hours, or until the juices between the thigh and leg run clear when cut. Stir the vegetables at least once while roasting.

  • Servings per recipe: 4
  • Per serving:
  • Calories: 324.4
  • Fat: 10 g
  • Saturated fat: 2.1 g
  • Cholesterol: 155 mg
  • Sodium: 385.1 mg
  • Carbohydrates: 6.9 g
  • Fiber: 1.8 g
  • Sugars: 2.1 g
  • Protein: 49.3 g


1 thought on “Easy Roasted Chicken with Carrots and Onions”

  • This look fabulous, I love roasting the meat and veggies all together, it gives it such a different flavor! This is great! Mina

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