Roast Chicken with Vegetable Roast
A classic roast dinner with a twist, featuring roasted chicken and vegetables in a flavorful Thai-inspired sauce.
Ingredients
- ●1 whole chicken3-4 lbs
- ●4-5 medium carrotspeeled and chopped
- ●1 pound brussels sproutstrimmed and halved
- ●1 large red bell pepperseeded and chopped
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 tablespoons soy sauce
- ●1 tablespoon fish sauce
- ●1 tablespoon brown sugar
- ●2 tablespoons vegetable oil
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Rinse the chicken and pat it dry with paper towels.
- 3
Season the chicken with salt and pepper.
- 4
Heat 1 tablespoon of oil in a large oven-safe skillet over medium-high heat.
- 5
Sear the chicken until browned on all sides, then transfer it to the oven.
- 6
Roast the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- 7
Toss the chopped vegetables in the remaining 1 tablespoon of oil, salt, and pepper.
- 8
Spread the vegetables in a single layer on a baking sheet.
- 9
Roast the vegetables in the oven with the chicken for 20-25 minutes, or until tender and lightly browned.
- 10
In a small bowl, whisk together the soy sauce, fish sauce, and brown sugar.
- 11
After the chicken has roasted for 20 minutes, brush it with the soy sauce mixture.
- 12
Continue roasting the chicken for an additional 5-10 minutes, or until the glaze is caramelized.