Oven Roasted Chicken Dinner

This traditional, oven roasted chicken dinner is easy to make and sure to be a hit with the entire family!  Try it with a side of homemade cranberry sauce.

Oven Roasted Chicken Dinner

Oven Roasted Chicken Dinner

Course Main Course
Servings 4
Calories 525 kcal

Ingredients
  

  • 1 small whole chicken (3-4 pounds)
  • 2 tbsp butter, melted
  • Salt and pepper
  • 1 lb fresh carrots
  • 2 yellow onions
  • 1 lb potatoes
  • 1 tbsp vegetable oil
  • Pan drippings and chicken broth to equal 2 cups
  • ¼ cup flour

Instructions
 

  • Remove giblets from chicken and place chicken, breast side up, in an 11”x 15” roasting pan. Brush the entire chicken with melted butter then sprinkle it with salt and pepper.  Truss the legs together with cooking twine.  Let the chicken sit at room temperature for 1 hour.
  • Preheat oven to 450℉.
  • Cut carrots into 2” lengths and cut in half lengthwise.  Peel and quarter onions.  Cut potatoes into large chunks (halved or quartered, depending on size).  
  • Put vegetables in a large bowl, sprinkle with salt and pepper.  Toss with vegetable oil and arrange in the pan around the chicken.
  • Place the pan in the oven for 15 minutes and then turn the temperature down to 350℉.  Allow chicken to roast for 20 minutes per pound or until the internal temperature in the thickest part of the breast reaches 160℉.
  • Remove chicken from pan to serving platter.  If the vegetables are not tender, return the pan to the oven until they reach the desired softness.  Transfer vegetables to a serving platter or bowl and keep warm.
  • Pour pan dripping into a bowl or measuring cup.  Allow them to sit for a moment or two until the fat rises to the top.  Use a spoon to skim the fat off and discard.  Add chicken broth so that the liquid measures 2 cups.
  • Heat a skillet over medium heat.  Add ½ of the chicken broth.  Whisk in flour and cook, stirring constantly, until it forms a paste.  Continue to cook and stir until the mixture turns a golden brown.  
  • Add the rest of the broth in a slow stream, whisking constantly until the gravy thickens.  Serve immediately with chicken and vegetables.
  • Hack:  I’ve used carrots, onions and potatoes here but you can substitute your favorite veggies or whatever you have on hand!
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover vegetables and deboned chicken into bite-sized pieces and transfer them to a saucepan.  Add gravy, cover with chicken broth and heat for a fast and easy chicken soup!
  • Hack:  Don’t have cooking twine?  Use unwaxed dental floss!
Keyword baked chicken, chicken, chicken dinner, gravy, one pan meal, oven roasted, oven roasted chicken, whole chicken

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw chicken.

Suggestion:  Serve fresh whole cranberry sauce on the side.

Sweet and Spicy Butternut Squash

Some people save squash just for the holiday season but this sweet and spicy butternut squash is one of my favorite foods to enjoy all year-‘round!

Sweet and Spicy Butternut Squash

Sweet and Spicy Butternut Squash

Course Side Dish
Servings 6
Calories 170 kcal

Ingredients
  

  • 1 butternut squash (about 2 lbs)
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg

Instructions
 

  • Preheat oven to 400℉.
  • Coat baking pan with non-stick cooking spray or line with parchment paper. Cut squash in half lengthwise and remove seeds. Place cut side down in the pan.
  • Roast in oven until tender, 30-45 minutes.  If preferred, squash can be cooked in the microwave on high for 10-15 minutes.
  • Remove from oven and leave it until it’s cool enough to handle but still warm. Scoop squash from skins into a large bowl.
  • Add butter, brown sugar, cinnamon, ginger, cloves and nutmeg to the squash. Stir until ingredients are well incorporated and butter melts. Use a blender or mixer to make the squash smoother, if desired.
  • Serve warm.
  • Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used. Adjust roasting time to 20-25 minutes.
  • Hack: Leftovers can be packed in serving-sized portions in sealable freezer bags or containers and frozen for future use.
  • Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Keyword butternut squash, easy, mashed squash, oven roasted, oven roasted vegetables, savory squash, squash, vegetarian, vegetarian side dish, winter squash

 

Did you know?  Winter squash provides numerous health benefits that may help reduce the risk of many diseases!

Suggestion: If you love butternut squash, try this simple butternut soup!

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