Easy Roasted Whole Baked Chicken with Vegetables
This is a great no-fuss dish! Immediately serve this chicken hot and juicy with most any side dish. As well, you make this dish ahead and quickly reheat and enjoyed at a later time. You can also eat chicken cold atop a bountiful salad. It will last in the refrigerator for a few days as a snack food.
Baking the chicken on higher heat for the first 20 minutes, allows the skin to brown and seal in the juices. Do yourself a favor and do not skip this step. You will not be disappointed by the juiciness of the bird.
I use USDA Certified organic, whenever available. Dr. Mercola recommends using:
USDA Certified organic, meaning 100% organically is raised from “egg to plate.”
- No antibiotics ever used.
- No hormones ever used.
- No pesticides or herbicides ever used in the soil or the feed.
- No artificial ingredients whatsoever.
- Entirely free-ranged so these chickens are not “stressed.” Meanwhile, mass-produced chickens are raised in severely cramped quarters, which translate to not only reduced health value, but less taste.
- The juiciest, most delicious tasting chicken you’ve ever tried.
- An exceptional source of protein.
- Come from farms that promote sustainable farming and sound environmental practices.
Again, according to Dr. Mercola, the mass-produced chicken you find in grocery stores are typically inhumanely raised in extremely cramped quarters where they can barely move. This creates stress in the chickens that can lead to disease and the need for antibiotics. Stressed growing conditions can also cause “stunted” meat devoid of taste and total health value, hence creating the need for chemicals to artificially moisten the meat.
He also states that, Organic free-range chickens, on the other hand, have plenty of room to roam and eat their entirely natural diets. Thriving in a stress-free environment, this makes all the difference in the world in terms of their health and taste value to you.
Another crucial reason this organic free-range chicken is an exceptional source of protein in your diet is because it is free of antibiotics. Over half of the antibiotics fed to mass-produced farm animals, including chickens, are identical to the ones administered to humans. As has been well publicized in the media, overuse of such antibiotics can lead to strains of bacteria resistant to the antibiotic, opening doors wider to the potential for human disease.
Eat This With That
I served this chicken dish with Skillet Garlicky Green Beans and Rosemary & Garlic Oven Potatoes; a winning combination! Chicken is so versatile, that it can be served with any of the side dishes found here on my blog. Enjoy!
Lighten It Up
I use olive oil to coat my chicken instead of butter. This saves on a bit of the calories and I love the taste of olive oil as much as the butter. You can use the juices to make a delicious gravy. I do not make the gravy that goes so well with this chicken when I am looking to save on unneeded calories.
Prep Time: 15 mins
Cook Time: 90 mins
Yields: 6-8 Servings
- 1-4 pound Free Range Organic Chicken
- 2 tablespoons extra virgin Olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 4-6 medium carrots, cut into large chucks
- 1 medium onion, cut into large chucks
- 4-6 medium Celery Stalks, cut into large chucks
- 2 Bay leaves
- 1/2 teaspoon dried Thyme
- Preheat oven to 450 degrees. Place chicken in medium to large roasting pan. Coat the chicken with the olive oil, salt and pepper. Bake chicken, uncovered, in 450 degree oven for 20 minutes.
- Meanwhile prepare vegetables. Reduce oven heat to 350 degrees, place vegetables along side of the chicken. Add bay leaves and thyme to the vegetables. Add 1/2 cup of water. Cover and bake chicken until done, basting once or twice during baking time.
- Chicken is done when drumsticks are soft to the touch. Internal temperature of 175-180 degrees F (82 degrees C). Allow the chicken to rest for about 10 minutes. Carve and serve along side the roasted vegetables.