Description
A collection of comforting recipes for your family.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs), cleaned and patted dry
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- Salt and pepper to taste
- Fresh herbs (rosemary, thyme, or parsley) for garnish
- 4 large potatoes, peeled and cut into cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried rosemary
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix olive oil, garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture all over the chicken.
- Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.
- While the chicken is roasting, toss the cubed potatoes with olive oil, salt, pepper, and dried rosemary.
- Spread the potatoes on a baking sheet and roast alongside the chicken for the last 30-35 minutes.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Carve the roasted chicken and serve it alongside the crispy potatoes and fresh salad. Garnish with fresh herbs if desired.
Notes
- Adjust seasoning to your taste.
- Feel free to add other vegetables to the salad.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg