This easy recipe for roasted chicken is a great way to celebrate German foods. Roasted with vegetables, it's a one-pan-meal.
Prepare the chicken, put into pan, and into the oven. Then, get the veggies ready and add halfway through the roasting time.
The roast chicken cooking time is about 1 to 1 1/4 hours at 400° F.
A variety of vegetables could be used. I like using zucchini, red or green peppers, potatoes, and onions. Carrots are also a nice addition.
German Roast Chicken
Ingredients:
1 chicken, about 3 lbs.
salt, pepper, paprika
2 peppers, green or red
2 small zucchini
1 to 1 1/2 lbs. potatoes
3 medium onions
1 tbsp. instant vegetable broth powder
1 - 2 rosemary stems
Instructions:
Preheat oven to 400° F.
Rinse chicken and pat dry with paper towels.
Season chicken inside and out with salt, pepper, and paprika.
Place chicken into roasting pan and place in oven for about 30 minutes.
During this time, prepare vegetables.
Cut peppers into large chunks. Thickly slice zucchini. Peel potatoes (if desired. If not, scrub well) and cut into quarters. Peel onions and cut into wedges.
Dissolve instant vegetable broth powder in 1 cup hot water. Strip rosemary leaves from stems.
Once chicken has been roasting 30 minutes, add vegetables, broth, and rosemary.
Roast for about another 40 minutes or until chicken is done. Occasionally, turn vegetables during roasting.
Serve with a salad.
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