Roasted chicken and vegetables

I’ve been craving roasted chicken lately and I’m not sure why. Maybe it’s comfort food. Or maybe it’s because I’m eating healthier and clean foods these days. Yesterday was a dark and dreary day and I decided to whip up some comfort food . Roasted chicken with whatever vegetables I had on hand.

Preparation for this meal was minimal and low effort.

The problem I’m experiencing is with my oven. It doesn’t seem to matter what I make – the food doesn’t get hot enough. I’m finding that I have to increase cooking times. It is an older unit. I didn’t use it much during the summer months as it was too hot. Maybe I just need to get used to it.

I suggest cooking chicken at 400F for at least 30 to 40 minutes. Or you can use a thermometer and make sure the temperature reaches 165F. After 45 minutes of cooking on 375F, I got impatient and just risked it. The chicken was cooked for the most part. But one chicken thigh had a huge blood clot in it – and I just can’t bring myself to eat that.

Isn’t that funny? I can handle beef on the rare side. Roast beef, steak. But when it comes to chicken, nope. You don’t want to risk it. I think next time I’m also going to use Shake and Bake or breadcrumbs to make it look more appealing in photos.

Note: this recipe is for a single person. If you’re cooking for a family, just double the amount of ingredients.


Roasted Chicken – ingredients

  • 4 skinless chicken thighs or 2 large breasts
  • 1 cup of yellow onion cut into large chunks
  • 1 cup of green or spring onions diced
  • 1 teaspoon of olive oil
  • Seasoning: salt, black pepper, basil and lemon juice

Roasted Chicken – preparation

  • Preheat the oven to 400F. Grease an oven safe dish and set aside.
  • Drizzle some olive oil into the dish. Drop in the chicken and rub it in the olive oil. Make sure to coat it really well.
  • Add in the onions.
  • Add in your choices for seasoning.
  • Let cook for 40-45 minutes or until the chicken reaches 165F.

The oil will be sizzling when the chicken is finished. Instead of throwing it away, I often store leftover chicken or beef oils in a mason jar in the fridge. I use this later for future stews and soups.

I do recommend cooking chicken with a temperature of at least 400F. Let the oven preheat. I think that’s the problem with mine. I’m going to do this going forward. And for vegetables too.


Roasted Vegetables

When it comes to roasted vegetables, the sky is the limit. You can use just about any combination of vegetables and throw them in the oven.

For this meal, I used a combination of the following:

  • 1 whole bell pepper
  • 1 cup of celery
  • 2 cups of crimini mushrooms
  • 1 cup of baby carrots
  • 1 cup of yellow onions

Preparation for the vegetables is the same as the chicken. Place into a baking dish. Add some oil. Your choice of seasoning. Bake for 20-30 minutes or until tender.

I was getting impatient so I pulled these out of the oven at the 30 minutes mark. I think the best way to roast vegetables is at a higher temperature and for longer times.

I saved some of the chicken bone so that I can make my own chicken stock later this month. I’m excited for that. I’ve never made my own stock before and looking forward to it. Yummy.

Thanks for reading – what’s your favorite way to roast or cook vegetables?

Updated: I just ate this ENTIRE plate of leftovers. I tossed it in the microwave (which almost blew up this morning due to an egg mishap) – I’m not even joking. The door almost flew right off. I cooked this on high 3 minutes and holy crap. So amazing.


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