Roast Chicken & Veggies

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.

Ingredients:
1 whole chicken, 3-4 lbs.
1/4 c. + 1 T. grapeseed oil, divided
1/2 t. course salt
1/4 t. pepper
cooking spray
1 large red onion, sliced
1 lb. small potatoes
4 large carrots, peeled and sliced
1 c. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *