The vegetables in a pot roast are really where you can switch things up, and we suggest playing around with root vegetables to find your favorite combinations. Sweet potatoes, parsnips, turnips ...

Whether you’re a seasoned cook or a beginner, this roasted chicken and vegetables recipe is sure to become a favorite. Ingredients. 1 whole roaster chicken. 3 Russet potatoes ... oven. Roast for ...

You'll need a whole chicken, olive oil, fresh herbs like thyme and rosemary, lemons, garlic cloves, russet potatoes, carrots, salt, and pepper. Additionally a round or oval 6 to 7 quart cast iron ...

Transfer the skillet to the oven and roast until the chicken is golden brown and an instant-read thermometer inserted where the thigh meets the body of the chicken reads 160 degrees, 50 to 60 minutes.

Step 9 Remove the chicken from the oven. If the sweet potatoes didn’t brown enough, roast on the top rack for 5 to 10 minutes longer. Let the chicken and vegetables rest for 5 to 10 minutes.

Roasting veggies brings out so much flavor in them. Plus, it's a much easier, mostly hands-off way to cook. Throw them on a ...

All right, chicken is plated. Ines, do you wanna come over, try some roast chicken? Yeah. I guess this as good a time as any to ask. Do you like roast chicken? I love roast chicken.

8 skin-on, bone-in chicken thighs 2 large sweet potatoes or yams, peeled and sliced into 1-inch wedges 1½ yellow onions, sliced into 1½-inch wedges Kosher salt and freshly ground black pepper 6 ...

Heat a skillet over medium heat and add 2 tablespoons oil. When oil shimmers, sear chicken, skin side down, until golden brown, 6 to 8 minutes. Flip chicken over, then transfer skillet to oven.

If you roast two chickens you don’t really need to double the potatoes or vegetables since they are really only for the first meal. Serves 2 to 4.