It was cloudy and cool last week so I was happy to use my oven to roast veggies and meats. I was craving chicken and decided to roast some fingerling potatoes, mushrooms, red onions, and green beans right along with the chicken. I’ve never roasted them together before but since we would be gone at swimming lessons for my children, I wouldn’t have time to roast them separately. I threw it all together and put it in the oven on our way out the door. When we arrived home the house smelled amazing and the chicken and veggies were nearly done. Once the chicken was finished cooking, I removed it from the Dutch oven and placed it on a cutting board to rest. I added the green beans to the veggies and roasted them for an additional 10-15 minutes. I can’t tell you how delicious the potatoes, mushrooms, onions, and green beans were – they soaked up all the juices from the roasting chicken and they were simply amazing. My entire family really loved the moist and tender chicken and especially loved the tasty roasted veggies. This was an extremely easy recipe to make and had very little clean-up.
How to Make a Roasted Chicken with Fingerling Potatoes, Mushrooms, and Green Beans
Recipe and photos by For the Love of Cooking.net
- 1 5lb free-range whole chicken, rinsed
- 1tbsp olive oil
- 1 lemon
- 1 handful of fresh basil
- Sea salt
- Freshly cracked pepper
- Garlic powder
- Dried basil
- Onion powder
- 5-6 cloves of garlic
- 1 red onion, quartered (divided)
- 8 oz button mushrooms
- 12-15 baby potatoes
- Green beans (not pictured)
Preheat the oven to 350 degrees. Carefully rinse chicken with cold water. Squeeze the lemon juice all over the entire bird then place the lemon halves inside the cavity of the chicken. Take the basil leaves and stuff them in the cavity as well as the garlic cloves and 1/2 of the red onion. Sprinkle the sea salt, freshly cracked pepper, dried basil, onion powder, and garlic powder all over the chicken, to taste.
In a large Dutch oven add the fingerling potatoes, mushrooms, and remaining red onion. Season with garlic powder, dried basil, onion powder, sea salt, and freshly cracked pepper to taste. Drizzle the top with the olive oil then mix until evenly coated.
Place the seasoned chicken on top of the veggies and place it in the oven. Roast for 1 1/2 – 2 hours or until a meat thermometer inserted in the thigh reads 165-170 degrees. Remove the chicken from the oven and let rest on a cutting board covered with a tinfoil tent. Add the green beans to the pot and gently mix the veggies together with the pan juices. Roast for an additional 10-15 minutes or until the green beans are tender.
Remove the vegetables from the oven and place them in a serving bowl. Carve the chicken and serve. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net