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Roast Chicken and Veggies

Yield

4 Servings

Time

60 minutes

Roast Chicken and 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.

Yield

Conversions

Ingredients

1

whole chicken

3-4lbs

¼

cups grapeseed oil

1

tbsp grapeseed oil

½

tsp coarse salt

¼

tsp pepper

cooking spray

1

large red onion

sliced

1

lbs small potatoes

4

large carrots

peeled & sliced

1

cups fresh green beans

ends trimmed

Preparation

  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!

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