Simple roast chicken with roasted sweet potatoes and broccoli

By Abbey Sharp
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Simple roast chicken with roasted sweet potato and broccoli

Sweet and simple, this roast chicken and veggies are bound to become a staple meal.

SERVES
4
TOTAL TIME

Ingredients

Chicken

  • 1 (3-pound) whole chicken, giblets removed and rinsed, and dried (1.50 per pound) = $4.50
  • 2 tablespoons olive oil (0.663 per 100 millilitres) = $0.19
  • 1 lemon, halved (0.57 each) = $0.57
  • 1/2 head of garlic, halved (0.25 per head) = $0.12
  • 1 onion, sliced (1.77 per pound) = $0.42
  • 3 carrots, chopped (1.99 per bunch – 6) = $0.99
  • Salt and pepper (1 teaspoon) (0.17 per 100 grams) = $0.01

Sweet Potato

  • 1 ½ pounds sweet potatoes, cut into equal 1 1/2-inch pieces (1.47 per pound) = $2.20
  • 2 tablespoons olive oil (0.663 per 100 millilitres) = $0.19
  • ½ teaspoon dried rosemary (4.98 per 100 grams) = $0.14
  • Salt and pepper (1 teaspoon) (0.17 per 100 grams) = $0.01

Broccoli

  • 1 ½ pounds bunch of broccoli (0.97 per 2 heads) = $1.94
  • 2 tablespoons olive oil (0.663 per 100 millilitres) = $0.19
  • 2 cloves garlic, sliced (0.25 per head) = $0.05
  • ½ teaspoon red pepper flakes (2.817 per 100 grams) = $0.06
  • 1 teaspoon lemon zest (0.57 each) = $0.28
  • 1 tablespoon lemon juice (0.57 each) = $0.57
  • Salt and pepper (1 teaspoon) (0.17 per 100 grams) = $0.01

Directions

Chicken

  1. Preheat oven to 425 degrees Fahrenheit. Rub the chicken with oil and sprinkle the chicken with salt and pepper. Stuff the chicken with the lemon and garlic. Place the onion and carrots on the bottom of the roasting tray and put the chicken on top. Roast forone-and-a-half hours or until it reaches 165 degrees F. Let rest for 15 minutes then slice.

Sweet Potato

  • Preheat oven to 450 degrees Fahrenheit.
  • Place potatoes in roasting pan with oil, rosemary, salt and pepper. Roast for 20 minutes or until golden brown, stirring occasionally.

Broccoli

  1. Preheat oven to 450 degrees F.
  2. Toss the broccoli with olive oil, garlic, red pepper, lemon zest and salt and pepper. Roast for 20 minutes, stirring occasionally. Finish with lemon juice.

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