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Balanced Plate of Roasted Chicken with Wholesome Sides

Balanced Plate of Roasted Chicken with Wholesome Sides
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A Balanced Plate of Roasted Chicken with Wholesome Sides offers a nutritious and delicious meal combining hearty protein, vibrant vegetables, and satisfying flavors. This recipe features crispy, golden roasted chicken paired with flavorful root and green vegetables, creating a harmonious balance of textures and nutrients perfect for any occasion.

Ingredients

Scale

Chicken

  • 1 whole chicken (organic or free-range) or equivalent chicken parts
  • 2–3 tbsp olive oil
  • 2–3 sprigs fresh herbs (rosemary, thyme, or sage)
  • 4–6 garlic cloves, minced
  • 1 lemon, juice and halves
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Root Vegetables

  • 2 large carrots, peeled and cut into uniform pieces
  • 2 medium potatoes, peeled and cut into uniform pieces
  • 2 parsnips, peeled and cut into uniform pieces
  • 2 tbsp olive oil
  • Sea salt and freshly ground black pepper, to taste
  • Optional: additional fresh herbs for tossing (rosemary, thyme, or sage)

Green Vegetables

  • 1 bunch broccoli florets, or green beans or Brussels sprouts (about 2 cups)
  • 1 tsp olive oil
  • 1 garlic clove, minced
  • 1 tsp lemon zest
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Chicken: Pat the chicken dry thoroughly with paper towels to ensure crispy skin. Rub the chicken all over with olive oil. Season generously with sea salt, freshly ground black pepper, minced garlic, and your choice of fresh herbs. Squeeze fresh lemon juice over the chicken and place the lemon halves inside the cavity for extra flavor.
  2. Roast the Chicken: Preheat oven to 425°F (220°C). Place the chicken on a roasting rack set inside a roasting pan. Roast for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crisp. Baste occasionally with pan juices to keep the meat juicy.
  3. Prepare the Wholesome Sides: Cut root vegetables into uniform pieces. Toss them in olive oil, salt, pepper, and herbs. Arrange the vegetables around or under the chicken on the roasting pan to cook simultaneously. For green vegetables, steam or lightly sauté with garlic and a touch of lemon zest to maintain vibrant color and crunch.
  4. Rest and Slice: Remove the roasted chicken from the oven and let it rest for at least 10 minutes to allow juices to redistribute. Carve the chicken into portions and plate alongside the roasted root vegetables and bright green vegetables.

Notes

  • Dry the chicken thoroughly to achieve crispy skin.
  • Use a meat thermometer to guarantee perfectly cooked, juicy chicken.
  • Roast vegetables beneath the chicken to absorb flavorful drippings.
  • Rest the chicken before slicing to prevent juices from escaping, keeping meat moist.
  • Sprinkle fresh chopped herbs over the plated dish for added aroma and visual appeal.

Nutrition

Keywords: roasted chicken, wholesome sides, balanced plate, healthy dinner, gluten free, family meal, roasted vegetables

Find it online: https://mealsbysarah.com/balanced-plate-of-roasted-chicken-with-wholesome-sides/