Roast Chicken and Veggies

Ginny's TeamAuthorGinny's TeamCategoryDifficultyBeginner

If you're looking to cook the perfect roast chicken, try a halogen convection oven: instant halogen heat browns, sears, and seals in juices while a convection fan moves air around to speed up the cooking time and heat the whole chicken evenly. This roast chicken and veggies recipe is a full meal that takes minimal effort to prepare! Most of the time is hands-off, making it the perfect (and nutritious!) weeknight homemade meal.

Yields8 Servings
Prep Time5 minsCook Time1 hrTotal Time1 hr 5 mins
 1 whole chicken (3-4 lbs.)
 ¼ cup grapeseed oil
 1 tbsp grapeseed oil
 ½ tsp coarse salt
 ¼ tsp pepper
 cooking spray
 1 large red onion (sliced)
 1 lb small potatoes
 4 large carrots (peeled and sliced)
 1 cup fresh green beans (ends trimmed)
1

Rinse chicken, pat dry and coat with 1/4 cup oil.

2

Sprinkle with salt and pepper

3

Spray bottom rack of halogen cooker with cooking spray.

4

Place chicken on rack, breast-side down.

5

Cook at 350 degrees for 30 minutes.

6

In a large bowl, add prepped veggies, the 1 T. oil, salt and pepper. Stir to coat

7

After time is up, turn chicken over, arrange veggie around it, and cook until the internal temperature of the chicken breast is 165 degrees (about 30-40 more minutes). Enjoy!

Ingredients

 1 whole chicken (3-4 lbs.)
 ¼ cup grapeseed oil
 1 tbsp grapeseed oil
 ½ tsp coarse salt
 ¼ tsp pepper
 cooking spray
 1 large red onion (sliced)
 1 lb small potatoes
 4 large carrots (peeled and sliced)
 1 cup fresh green beans (ends trimmed)

Directions

1

Rinse chicken, pat dry and coat with 1/4 cup oil.

2

Sprinkle with salt and pepper

3

Spray bottom rack of halogen cooker with cooking spray.

4

Place chicken on rack, breast-side down.

5

Cook at 350 degrees for 30 minutes.

6

In a large bowl, add prepped veggies, the 1 T. oil, salt and pepper. Stir to coat

7

After time is up, turn chicken over, arrange veggie around it, and cook until the internal temperature of the chicken breast is 165 degrees (about 30-40 more minutes). Enjoy!

Roast Chicken and Veggies

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